Category Archives: Desert

Traditional Danish “Dreamcake”, waiting for Baby to arrive, lets bake and eat cake! (£2.48 for full cake or 28p a piece)

Traditional Danish Cake, Dreamcake from Brovst – Drømmekage Fra Brovst


Yes, I’m still waiting for Baby “Flipper” to make its arrival and I’m getting impatient, only because I really wanted to have a natural birth experience… But unfortunately, it now seems that Baby “Flipper” got other ideas and instead I’ll be induced tomorrow morning, which means no water birth for me. Makes me slightly sad, especially as my birth experience with Toddler “Blip” was rather traumatic.

Believe me, I have tried all the tricks in the book to get this labour started, but no luck. Only thing I keep reminding myself off is as long as the baby is healthy, that is all that matters. Also, at least my nausea and throwing up will be over when he comes into this world. Can’t wait for that.

But, I may just try and see if a walk will do the trick. I kind of invited myself over for a cup of tea at a friend’s place. So, I thought, why not bake a cake firstly it is a horrible rainy day, secondly when it rains there is nothing cosier (hyggeligere as you would say in Danish) than a homemade cake!

This cake, I remember from my childhood, I remember it from going to our neighbours and families houses for tea time and I was served. It was such a treat, as my mum (who I obviously love) would never cook anything this unhealthy! Way too much sugar and white flour! I can still see the face she would make if we got served this, almost of fury… we still ate it though.. My mum always was and still is quite health obsessed, sometimes a bit too much, it doesn’t help that she does suffer from a whole range of allergies, but I still love her – to the moon and back.

Now traditionally, this cake does not have the chocolate in the topping, so feel free to leave it out, I just love it as it reminds me of a giant bounty! Also, you could make it without the vanilla, this is traditionally in the cake but it still taste really nice without it.

This cake makes 9 generous pieces, but is easily doubled. What is important is to use a baking tin with high edges, as the cake raises and when you put the topping on it will fall down the side of the cake if not proper contained. Believe me, I have tried this… Not an experience I would like you guys to try.

A Danish expression says, “By experience you become wise, but seldom richer” which is very true.

Apologies for the quality of the picture, but as I’m taking the cake with me to a friend, I didn’t really want to start cutting into the cake. But this is how it looks before it is cooked.

Now, hopefully, next time I write a blog, it will be with the news of the arrival of Baby “Flipper”!

Dreamcake, Drømmekage fra Brovst

Servings 9, generous portions (Total price £2.48 or 28p per piece)

Baking time approximately 25 min.

Ingredients:

Sponge:
100 ml Milk (either whole milk or semi skimmed)
25g Butter (preferable unsalted)
150g Sugar (granulated sugar is fine)
2 Eggs (medium)
125g Plain Flour
1 ½ Tsp baking powder
1 Tsp Vanilla Extract

Cake Topping:
50g Butter
50ml Milk (either whole milk or semi skimmed)
115g Light muscovado sugar (you can use the dark variety as well, makes it taste a bit more bitter)
25g Dark Chocolate (Optional)
100g Desiccated Coconut (unsweetened preferable)

Method:

  • Start by turning on the oven to 200C (conventional oven) or 180C (fan assisted oven). Then put some baking paper in a small square baking tin 7”x7” or (18CMx18CM).
  • Add the milk and butter to a small saucepan and warm it up on low heat, until the butter has melted. The mixture should be around 36C warm, so comfortable to touch with your finger. It is important it’s not scolding hot. When melted, turn of and leave.
  • Weigh off the flour and baking powder in a bowl, and leave it ready to mix into the batter.
  • In a bowl add the sugar and the two eggs and with electrical mixers, mix until it becomes a white airy sticky consistency. Then add the vanilla extract and give it another mix.
  • Now, you need to add the flour and baking powder to the egg mixture. For the best result, I would recommend sieving it into the mixture then fold it through as carefully as you can. Try to avoid knocking out too much of the air, when the mixture is almost combined slowly fold in the milk and butter mixture (don’t wash the sauce pan).
  • Make sure there is no flour lumps in the batter, before adding it to your baking tin, and bake for approximately, 20 minutes, or until a knife come out clean if you poke the mixture.
  • Whilst the cake is baking, you need to make the topping for the cake.
  • In the same sauce pan you used for the milk and butter earlier, add the butter, milk and sugar you need for the topping. Then on a low heat, make sure the mixture melts together to one mass (make sure it doesn’t burn), add the dark chocolate (if using it) and stir until melted. Now add the coconut and turn the heat up slightly, cook it through until well combined, you don’t want it runny, but not too set either.
  • When the sponge is baked, take it out of the oven, and turn up the oven with 20 degrees (so 220C conventional oven or 200C for fan oven). Now, spread the topping on top of the cake in an even layer and place it back in the oven for approximately 5 minutes, or until you can see the topping is bubbling all over. It is really important to keep a good eye on the cake at this point in time. You don’t want the topping to burn.  When you take out the cake, the topping will be extremely warm, leave to cool and the topping should become more set, but still nice and moist.

Eat it when cooled, I prefer it with a nice cup of tea – back home, as a kid it would be juice or as an adult properly a strong cup of coffee, but as I live in the UK I prefer it with tea. 😊

The egg, sugar, vanilla mixture
The topping before added to the sponge
The sponge when ready for the topping

Bon appetite – as my granddad would have said

Costings:

These has been based on Tesco’s prices and the basic products where possible (Correct as per August 2017)

To bring down the price, I find buying the coconut at Asian Grocery stores, is a huge saving. But, used Tesco prices as usual for consistency.

Ingredients:
Milk ((£1.00/2272ml) x 150ml) = 7p
Butter ((£1.30/250g) x 75g) =39p
Sugar ((£1.35/2000g)x150g) =11p
Eggs (8p each) = 16p
Plain Flour ((55p/1500g)x125g)=5p
Baking powder 5p
Vanilla Extract ((£1.30/35ml)x5ml)= 19p
Light muscovado sugar  ((£1.50/500g)x115g)= 35p
Dark Chocolate (Optional) ((0.45p/100g)x25p=12p
Desiccated Coconut ((£2.00/200g)x100g) =£1.00

Total price: £2.48  (per piece 28p) 

 

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Grandmas Apple cake – Traditional Danish cake

Some of you may wonder why I haven’t posted until this afternoon, main reason was that Toddler “Blip” hasn’t been feeling too well this weekend. A “lovely” tommy bug, which I’m praying that I’m not getting. Being 37 weeks pregnant I really do not need that. The husband also wasn’t feeling too well.

Anyhow, today, Monday and Toddler “Blip” seems much much better, but I decided it probably was better to keep him home from nursery today. So, he requested to bake a cake, this definitely indicates he is better. How proud he was when we finished baking that cake!

I have been looking through, some old recipes, I got from my dad, they belonged to my grandma and are mostly written on small random pieces of paper and very few instructions. Therefore, I had to use a bit of my baking knowledge and the memories I got of apple cake. I never met my paternal grandparent as they passed away before I was born. But this type of cake is very popular back home or at least it used to be. I have baked it a few times now and made sure to perfect the recipe.


Really, it’s more of an Autumn cake I would say but you can bake it at any time, served nicely on a lovely plate a cup of tea and with whipped cream, this is so cosy or as you would say in Denmark, it is proper Hyggeligt!

The recipe card said use down fall apples, I think this was meant to be in Autumn, when you collected the apples from the trees and they were a bit bruised etc. I just used some wrinkled apples we had in the fruit bowl, I always seems to end up with some that are a bit wrinkled.

By the way, as you can see the kitchen was a proper mess, why? because, I didn’t follow any of my own guidelines for cooking with a toddler… LoL.. yes, there is a reason I normally follow them. I think that pregnancy is making my brain a bit fuzzy!

Grandmas Apple cake

Serves: 9 pieces

Ingredients:

3 apples
1 ½ tbsp cinnamon
2 eggs
125 g unsalted butter
250 g granulated sugar
250 g plain flour
2.5 tsp baking powder
150 ml milk

Topping:

1 apple
1 tsp cinnamon
1 tbsp granulated sugar

Method:

Start by peeling and cutting 3 of the 4 apples into squares, add to a bowl, mix with the cinnamon and leave to the side. Peel and cut the remaining apple in to thin wedges, leave for the top of the cake.

Melt the butter in a pot, whilst melting combine the eggs and sugar in another bowl and mix with a hand mixer until it is a white and airy mixture.

Then mix in the flour (I don’t sieve it), baking powder, milk, and melted butter when all combined you should add the apple pieces. Make sure it is well combined.

Pour the mixture into a baking tray lined with baking paper 9”x9” (23cmx23cm) approximately.  Then add the reserved apple wedges to the top and sprinkle cinnamon and sugar over the top.

Bake for approximately 1 hour at 180C in fan oven or until a knife/skewer comes out clean.

This can be eaten straight away and warm, or you can serve it with whipped cream or I seem to remember it was served with Crème Fraise.  Alternatively, you could just eat it as it is.

Bon appetite – as my granddad would have said

Costings:

These has been based on Tesco’s prices and the basic products where possible (Correct as per July 2017) – I would recommend for spices to look in your local Asian grocery stores, you can get it much cheaper.

Ingredients:

Apples 60p (6 in a packet for 89p)
Cinnamon 40p (if you buy it from an Asian Grocer it is much cheaper)
Eggs 16p
Sugar 17p
Butter 65p
Plain flour 9p
2.5 tsp baking powder 8p
Milk 7p

Total: £2.22, (per piece 25p)

 

Traditional Danish Cake – Grandpa’s beard – Bedstefars skæg

It seems that I have been a bit in a Danish mood lately, and one of the thing I have been craving in this horrible Hyperemisis Pregnancy, is cakes. Especially, proper old traditional dishes that I kind of grew up with. When I say kind off, it’s because my mum would never ever have baked this type of cake. But I do remember the luxury of getting them when we visited family and friends in Denmark.

A very clear memory I got of this cake is staying a weekend at my dads house and my aunt Ingrid and her husband Bent came over. Bent had made this cake, he was very ill at the time, and I remember my surprise that he still had baked a cake. He was one of the most positive people I have ever known even with his many years of illnesses.  Which, makes me think I should be very grateful that this pregnancy at least only last for 9 months. I wish I had a picture I could share of him, but not at this point in time.

After I baked this cake, which took all my energy, even toddler Blip embrassed it and had a big piece of it. He isn’t the best at trying new things. But he seemed very happy. He kept trying to feed the baby Flipper in my tummy a piece of cake, which obviously  wasn’t possible but very very sweet.

Now, if you wonder why this cake has a very weird name, its because when you eat it the meringue on the top have a tendency to leave a white mark on your upper lip… which looks like a beard… Grandpa’s beard.


Recipe: Grandpa’s beard


Serves 16, (per piece 11p)


Main ingredients:

125 g sugar
125 g butter (soft)
4 egg yolks
300 g plain flour
2 tsp baking powder
150 ml milk

Topping:
150 ml apricot jam, raspberry or strawberry jam (depending what you like the most)
4 egg whites
250 g sugar


Method:

  • Cream together the butter and sugar until its nice and creamy.
  • Now beat in one egg yolk at the time.
  • Then fold in the flour and baking powder with the milk a bit of the time.
  • When all is mixed together pour it into a baking tray (approximately 30×40 cm) and bake for 15 minutes at 170 C fan oven.
  • Whilst the cake is cooking, make the meringue for the top of the cake. This is done by whisking the egg whites and sugar together until it’s become white and a very thick meringue. After the 15 minutes, take out the cake and carefully spread the jam in a thin layer on the top. Now add the meringue mixture and bake the cake for another 15-20 minutes until finished.
  • The meringue, should still be nice and soft.

Bon Appetite

Costings

Based on Tesco 2017 prices, I have chosen to base it mainly on their value range where possible.

Sugar 25p
Butter 59p
Eggs 32p
Flour 11p
Baking powder 10p
Milk 6p
Apricot jam 25p

Total cost £1.68 per piece (16 pieces = 11p)


Danish layer cake /lagkage 

I had a few friends over for tea/cake the other day with their kids. All 3 off us are pregnant. Unfortunately I’m still suffering from hyperemisis Gravidarum but I managed to bake this lovely traditional (more or less) Danish cake..


I clearly remember these type of cakes from my childhood, every Sunday when we visited my grandma she would cook this!

Its not really expensive to make and quite easy and it’s reallygood for a tea time treat and looks quite impressive (if you do it better than mine).

Even toddler Blip enjoyed this!!


You can cut the sponge into either 2 or 3 layers when baked.

Serves 12

Ingredients:

4 eggs

150 g caster sugar

150 g plain flour

1 tsp baking powder

Method:

1. Mix together the sugar and eggs to an airy and fluffy mixture, around 5 minutes with a hand mixture.

2. Fold in the flour and baking powder until combined (make sure to fold it in, not mix).

3. Pour the mixture into a round baking tin (approximately 22 cm), either oiled or with baking parchment in it.

4. Bake the cake in the bottom of the oven for approximately 30 minutes at 200C in a conventional oven.

5. When finished, tip out the cake upside down on a cooling rack. This way, the top stays flat. When thorouglig cold, cut into 2/3 layers.
Serving suggestions:

You can make layer cakes with lots of different ingredients. The one on the picture was with raspberries and tinned mandarins and grated dark chocolate and double cream.

Whip 500 ml of whipping cream with 2 tbsp of caster sugar. Reserve 1/3 of the mixture for the outside of the cake.

I used fresh raspberries, reserving a handful for decoration. The rest I boiled up with a bit of water. Then blended in a handblender and strained through a sive to get rid of the seeds. Then mix this with the whipping crem, the mixture should now be nice and not too tart (because of the sugar in the cream). This mixture is put in between the layers, togeter with the mandarins or you could use bananas.

Cover the remaning cake in the whipped cream. Decorate with the fruit and some dark chocolate..

I have not priced this up, because it all depends on the filing you put in.

Bon appetite as my grandad would have said!!

Peach pudding, inspired by æble kage med rasp 

Seems my Danish background is coming back to haunt me! At least when it comes to food!

I actually managed to eat this and cook it without being sick!! Ahh 34 week pregnant today!! Amazingly.. Bug hg still going strong!!

In Denmark we serve a dish called “æblekage med rasp” or translated to English Apple “cake” with breadcrumbs and cream. I really had a craving for it!


However, I didn’t have apple pure or enough apples to make it but peaches instead.

So this is my Danish inspired desert recipe, at full price it’s £1.60 for 4 people. -prices based on Tesco prices (2017).

Using basic ingredients the cream being the most expensive. Good thing is that double cream can often be found reduced.
“Baby” blip proudly helped me make it!
Ingredients:

Tinned peaches £0.35

300ml double cream £0.95

Bread crumbs 4 pieces stale bread £0.20p

3 tbsp sugar £0.05p

Chocolate for decoration £0.05
Method:

  1. Strain the peaches, (I normally drink the liquid, you don’t have to do that though 😂😂). Add the peaches to a stick blender. Blend them. Now add the blended peaches to a saucepan and warm through, drying out or firming up the mixture slightly.
  2. leave to cool. (Some people like more purée so you could use two tins).
  3. With stale bread, make breadcrumbs. Or use fresh bread but toast if lightly first.
  4. Add bread crumbs to a frying pan, add 2tbsp sugar and warm it up, it has to become golden in colour.
  5. Whip the cream to soft peaks, with the remaining sugar.
  6. Now assemble it all in a glass bowl (or individual glasses) a bit like trifle. So purée in bottom, the breadcrumb mixture on top, and then the whipped cream.
  7. Grate chocolate on top.. this isn’t really necessary, I just like it..

Now EAT it 😊😊😊

Bon appetite- as grandad would have said