Last Friday was Christian’s birthday - I wanted to give him a surprise that’d remind him of home. After doing lots of “research” (food and cake porn) I decided to make a Danish layer cake. It consists of sponge, whip cream, and Danish flags. It’s impossible to find Danish flag toothpicks in Ireland…and so I had to improvise. I edited images of flags, printed them out as mirror images, and glued them onto toothpicks; so in the end this turned into an arts and crafts project. :) Glue sticks are fun.
I was sad I couldn’t find gelatin powder - I’d found that to stabilize your whip cream you’d need this but as an alternative I ended up using Bird’s Dream topping with my own vanilla bean addition; I’ve read that Dr. Oetker Whip It is a good sub as well. The purpose of stabilizing your whip cream is so it doesn’t dissolve everywhere and will remain on your cake. Don’t fret if you can’t get your hands on any of this stuff…custard will work well as a filling and as long as you keep your regular whip cream in the fridge, you’ll be fine.
Danish Layer Cake
adapted from food.com
4 large eggs (whites and yolks divided)
3 tbsp cold water
1 cup white sugar (or caster sugar if you have it)
1 tsp vanilla extract (or half a vanilla bean)
1 cup all-purpose flour
1 1/2 tsp cornstarch
1 1/2 tsp baking powder
1/2 tsp salt
8-inch cake pan
- Pre-heat oven to 200C/ 400F
- Separate the egg yolks and egg whites. Beat egg yolks together. Add cold water, vanilla, and sugar to egg yolks and beat until creamy.
- Sift dry ingredients together: flour, cornstarch, baking powder, and salt. Add to the egg yolk mixture and mix it all together
- In a separate bowl, beat egg whites until stiff. This means that when you scoop it up, the peaks that form will stay in place. Fold stiff egg whites into the yolk and flour mixture. Be gentle as we’ll need the extra air from the egg whites.
- Pour half of the batter into a lightly greased cake tin. We’ll be making two layers. Bake for 15-20 minutes and watch closely as the top tends to cook/burn faster than the center. To counter this, once the top starts to brown cover with some tin foil. Use the toothpick test if you’re not sure whether the center is cooked or not; the toothpick should come out clean when done. When first cake is done, run a knife around the edges.
- Bake the second cake.
Stiff egg whites
strawberry preserves or jam
1 basket of fresh strawberries
1 tbsp of white sugar
2 packets whip cream topping (or your choice of an alternative)
- Let cakes cool until room temperature before assembling. Prep the whip cream or whatever filling/topping you’ve chosen to use.
- Cut strawberries into little cubes. Mix the 1 tbsp of sugar in if your strawberries are too sour (like mine were). Pour out extra liquid.
- Divide up the whip cream into what you’ll use for the inside, and what you’ll use to cover the outside. It’ll be about half for each. Mix strawberries into one half.
- Cover the bottom layer of your cake with a layer of strawberry preserves. Spread the strawberry cream mixture on top of this.
- Put top layer of cake on top, and if you’re going to cover in cream, but another thin layer of strawberry preserves on the top. Spread cream all over and decorate with Danish flags!
What the inside looked like before covering in cream.
It’s a lego candle! Legos are Danish.
Okay, okay…so I made a mistake. My “nuts” ended up being huge cookies. I blame that on the fact that I’m not on the metric system, and so I don’t understand centimeters…
This recipe was shared with me by my friend Yang Yang; this cookie reminds her of her childhood and the few years she spent in Denmark. If you know Yang, you’ll know that she loves good food so for these Danish Christmas cookies to be her fondest memory, they have to be pretty amazing. :-p
My verdict? Yes they’re good! They’re crunchy and melt in your mouth addicting. However, I’m still not over the fact that they’re spicy and leave a light burning sensation on your tongue. ONWARDS to the recipe.
Danish Pebernødder (Peppernut)
Recipe adapted from My Danish Kitchen
1/2 Cup (~4.5 oz) butter room temperature
1/2 Cup of dark brown sugar - packed
1/4 Cup of heavy whipping cream
1 Cup & 2 tbsp of all-purpose flour
1/2 tsp ginger
1/2 tsp cinnamon
1/2 tsp white pepper (not black!)
1/2 tsp nutmeg
1/2 tsp baking soda
1/2 tsp baking powder
- Preheat oven to 390F/200C
- Beat together butter and sugar, once combined add cream and mix in
- In a separate bowl, mix flour, all the spices, baking soda, and baking powder
- Mix dry ingredients into the wet ingredients until combined
- On a lightly floured surface, knead the dough a bit and then divide into four smaller sections. Roll each into logs ~1.5cm thick and then cut those into 1 cm pieces. I made 1 inch thick by 1 inch wide pieces so my cookies fit on one baking sheet…and became massive cookies (it does expand so leave enough space in between); if you do this right it’ll fit onto two baking sheets :)
- Bake for 6-10 minutes until light brown and no longer gooey looking. Every oven is different, so watch them closely so they don’t burn!
- Let the cookies cool (they’ll be moist right after baking) - and enjoy whether you made nuts or cookies!
dry ingredients and wet ingredients - combined!
my way to big chunks waiting to transform into cookies!
I love cinnamon and I love bread…so a buttery cinnamon sugar bread just screams ‘YES!’ This will take 3-4 hours in total but it’s so worth it. The only problem is that it won’t last for very long after coming out of the oven; it’s both delicious and super fun to eat…so before you know it half the loaf will be POOF. :)
Oh my apartment smells so nice right now.
Cinnamon Sugar Pull-Apart Bread
Recipe adapted from Joy the Baker
9x5x3 loaf pan
2 3/4 cups of flour (+extra for rolling)
1/4 cup granulated white sugar
2 1/4 tsp (1 envelope) active dry yeast
1/2 tsp salt
2 oz unsalted butter (+extra for greasing)
1/3 cup whole milk
1/3 cup water
2 large eggs (room temp.)
1 tsp vanilla extract
1 cup granulated white sugar
2 tsp ground cinnamon
1/2 tsp ground nutmeg
2 oz unsalted butter, melted and browned
- Activate the yeast - mix yeast into 3 tbsp of warm water (~100-110 F). Add a pinch of sugar. After about 5 minutes it’ll be frothy which lets you know the yeast is still active. We’ll mix this in after when we’re combining wet/dry ingredients
- Mix together 2 cups flour, the sugar, salt - set aside
- In a saucepan, melt milk and butter together until the butter has just melted (don’t let it get too hot!) - remove from heat and add water and vanilla extract. Let it cool down a little until its comfortable to touch.
- Pour the milk/butter mixture and activated yeast into the dry ingredients and mix with spoon/spatula. Whisk the eggs in a separate bowl, and then add in. Keep stirring as it’ll take a while for the eggs to incorporate. Add remaining 3/4 cup flour and stir in.
- Place dough in greased bowl and then cover in plastic wrap and a towel. You’ll want to place the bowl in a warm place to let it rise (~1 hour).
- While dough is rising, we’ll make the filling. mix the sugar, cinnamon and nutmeg together. Set aside. Melt the 2 oz.s of butter in a pan until it browns - set this aside as well. Grease your 9x5x3 loaf pan.
- After dough has risen, deflate it and knead in 2 tbsp of flour. Cover with the towel again and let it rest for 5 minutes. Lightly flour a flat surface, and roll the dough out as large as you can. You’re aiming for about 12 x 20 inches. Spread the browned butter across the dough with a brush or back of a spoon. Sprinkle the cinnamon sugar mix alllll over.
- Slice the dough into six equal sized strips - stack them on top of each other and slice into six more equal sized strips. Layer these dough strips into your greased loaf pan (see image) - Place towel over it again and let it rise in a warm place for 30-45 minutes. Preheat oven to 350 F, 175 C
- Place loaf pan in middle rack in preheated oven and bake for 30-35 minutes. You want the top to be a darker golden brown, as we want to make sure it’s thoroughly cooked.
- Remove from oven and let it set for 20-30 minutes. Run a knife around the edges to loosen and invert onto a plate; place another plate carefully and invert so it’s upright. Enjoy! :)
all rolled out
covered in browned butter and cinnamon sugar - yum!
stacked into the pan and allowed to rise one more time
Fresh out of the oven! ^_______^ SO good.
Cinnamon rolls! Let’s just say that the apartment smelled amazing both during and after. Christian and I had loads of fun throwing stuff together (I personally had no idea what to expect…) and to my surprise the result looked and tasted WONDERFUL. Nom nom nom.
Apologies on not having more updates…since moving to Dublin, Ireland I have been too busy eating cake and dreaming of cinnamon rolls to post! But really, it’s mostly because I don’t have any of my baking equipment here. :(
Adapted from AllRecipes.com
1/4 cup warm water
1/4 cup butter melted
1/2 (3.4 oz) package instant vanilla pudding mix
1 cup warm milk
1 egg at room temperature
1 tbsp white sugar
1/2 tsp salt
4 cups flour
1 package active dry yeast
1/4 cup butter softened
1 cup brown sugar
4 tsp ground cinnamon
3/4 cup chopped walnuts
1 cup (8oz) cream cheese, softened
1/4 cup butter, softened
1 cup confectioners’ (powdered) sugar
1/2 tsp vanilla extract
1 1/2 tsp milk
- In a bowl combine warm water, melted butter, vanilla pudding powder, warm milk. Add egg and 1 tbsp white sugar
- Add dry ingredients (salt, flour, and yeast) to mixture and start kneading dough until thoroughly combined.
- Roll out dough on lightly floured surface to ~17x10 inch rectangle. Spread with softened butter. In a separate bowl stir together brown sugar, cinnamon, and nuts. Sprinkle mixture over buttered dough - leave a strip of the 17 in long side free of the brown sugar mixture.
- Roll from long side up and slice ~16 one inch thick rolls; place swirly side up on a 9x13 buttered dish pan.
- Set aside and let rise in a warm place until doubled in size (about 45 minutes). Preheat oven to 350 F (175 C)
- Bake for 15-20 minutes. Meanwhile, stir together topping ingredients: cream cheese, softened butter, confectioners’ sugar, vanilla extract, milk.
- Distribute icing mixture over fresh cinnamon rolls - we only used half of what the recipe makes…and enjoy! (careful, they’re hot)
Whew! The star ingredients of this cookie - what a mouthful (ha ha get it? get it?). Coconut seriously adds a whole new dimension to oatmeal chocolate chip (or raisin) cookies. It’s super delicious and definitely worth a try.
I haven’t had a chance to update recently…so I owe you something delicious! Ta-da! These cookies are dangerous….I think I might have ate 20 in a sitting.
Coconut Oatmeal Chocolate-chip Cookies
adapted from the Magnolia Bakery cookbook
1 1/2 cups flour
1 tsp baking soda
1 tsp cinnamon
1/4 tsp salt
1 cup unsalted butter
1 cup light brown sugar, firmly packed
1/2 cup sugar
1 large egg
1 1/2 tsp.s vanilla extract
1 1/2 cups rolled oats
1 cup coconut
1 cup chocolate chips (or more!)
- Preheat oven to 375 degrees
- Combine flour, baking soda, cinnamon, salt
- In a separate bowl, cream butter with brown and white sugar - add egg and vanilla and mix in.
- Add the dry ingredients and mix
- Add oats, coconut, and chocolate chips - mix with a (preferably wooden) spoon
- Drop tbsp.s of dough onto ungreased cookie sheets with ~2 inches space between; bake ~10 minutes or until center is clearly cooked (not dark and raw)
- Let cool before trying to remove and ENJOY!
Non-baking related update - but totally food related…and all that’s important to us gluttons, huh? ;-)
Is it bad that I’ve only done 7/100?! Time to get on it :-p Now…if this was the Southbay boba drink 100 list…I’d do way better!
7. Morning bun at Tartine Bakery
12. Porchetta sandwich at RoliRoti
21. Tonkotsu ramen at Izakaya Sozai
24. Loaf of bread straight out of the oven
at Tartine Bakery
39. Egg custard tart at Golden
46. Secret Breakfast
at Humphry Slocombe
53. Tika masala burrito at Curry Up Now’s truck*
Ah…France! How I miss you… I just got back from my two week trip and am still dreaming about those French-sweets. I had my fair share of crêpes during my trip: lemon-sugar, nutella, and chestnut ones to be exact.
I tried chestnut spread for the first time from one of the multiple (and renowned) crêpe vendors across the street from Notre Dame. “Delightful” is the only word I can think of to describe a hot and fresh crêpe on a rainy winter day in Paris. Not sure if they sell it at our local supermarkets as this can of chestnut spread was brought back directly from Paris…but if you ever come across it, do be sure to buy some and try it for yourself(I recommend in a crêpe)!
2 tablespoons butter, melted
2/3 cup milk
1/2 cup water
1 tsp vanilla
1 cup all-purpose flour
1/4 teaspoon salt
1 tsp sugar
- Mix eggs, melted butter, milk, water, and vanilla together
- Add dry ingredients - flour, salt, sugar; beat until smooth
- Heat a lightly oiled (this will prevent the crêpe from sticking) pan over medium heat
- Scoop out some crepe batter (1/4 to 1/2 cup) and put it on pan; be sure to tilt the pan in a circular motion so that the batter spreads evenly. You can add more milk if it isn’t spreading properly
- Cook on that side for about 2 minutes, or until the crêpe begins turning golden brown on the bottom. Flip and cook on the other side.
- Serve with your favorite spreads/jams/jellies/ham/cheese/powdered sugar; simply spread your desired filling around the crêpe , fold in half, then fold in half again (into a quarter of a circle).