The Danish Constitution Day is on June 5th this year. So we thought it would be
fun to make a two layer Danish Flag Cake with custard, raspberries and plenty of whipped cream in celebration. Dannebrog is the name of the Danish flag
and it is the oldest in the world.
Ingredients
1 1/3 cup flour
1 cup sugar
1/4 cup milk
6 oz or 1 1/2 stick butter
4 eggs - seperated, egg whites beaten stiff
1 tsp vanilla extract
1 tsp baking powder
custard
raspberries
whipped cream
frosting
Beat
butter and sugar, add 4 egg yolks. Add milk w/vanilla extract. Add flour
mixed with baking powder. Beat 4 egg whites stiff and add it to the
mixture. Bake in pan greased with butter and flour at 425F for approx.
15 min.
Cut cake in half, add custard between the two layers.
Add frosting to top layer and place raspberries to form flag with whipped
cream forming a cross.
This Danish Almond Cake ( also know as Frangipan or in Danish Mandel Kage) is soooo easy to make and very few ingredients. Every person I serve this cake loves it!
Serve the cake with fresh fruit, whipped cream or even ice cream. The almond cake will go fast!
Mix almond pase, sugar and butter at low speed in mixer for approx. 2 min.
Add the egges, one at the time, and beat it at high speed for appros. 2-3 min.
Add flour and fold it into the batter without stirring.
Add the batter to the buttered and floured baking pan and bake at 350F for approx. 30 min.
Remove from the baking pan and let it cool.
Below is a fun way to decorate the cake with strawberries.
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♥ You might be interested in other Nordic cooking videos including
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Our Soup Recipes https://goo.gl/o3iyeQ
Our Meat, Poultry & Fish Recipes https://goo.gl/N0bPFr
These recipes are perfect for family dinners and the holiday season. Please let us know what you think!
In Denmark, we eat a lot of Rye bread. I had it everyday growing up in Stege for either breakfast, lunch, or dinner. Just like Rye bread the Nordic Nut Bread (sometimes called Stone Age Bread or Paleo Bread ) is very filling compared to white bread. If you like rye bread then you will enjoy this Nordic Nut Bread for sure. Plus it healthy!
Making Nordic Nut Bread is very easy to make. What is interesting about the Nordic Nut Bread is that it does not include any flour or yeast. So you won't have to wait for the dough to rise. If you have extra seeds to set aside for baking then you can prepare some of the ingredients in advance. The preparation time is about 15 minutes.
♥ Ingredients ♥
3 1/2 oz (100 g) walnuts, chopped
3 1/2 oz (100 g) almonds, chopped
3 1/2 oz (100 g) flax seeds
3 1/2 oz (100 g) poppy seeds
3 1/2 oz (100 g) sunflower seeds
3 1/2 oz (100 g) sesame seeds
3 1/2 oz (100 g) pumpkin seeds
1 1/2 tsp salt
1/4 (1 dl) cup extra virgin olive oil
5 eggs
Directions:
Chop the bigger nuts (almonds and walnuts) before you mix them with the rest of the nuts.
Mix the nuts and seeds with salt, oil and 5 eggs.
Line baking form with baking paper. Spray the form with oil or butter it.
Place the dough into the baking form.
Bake it at 350F for approx. 1 hour.
Let it cool before you slice it.
Serve plain or with butter, cheese or cream cheese.
The only thing is nuts can be expensive and there are a lot of nuts to gather to make this bread! Because this bread includes a variety of seeds, you can get creative and try various other seeds that are not listed below. This is great if you are allergic to certain seeds. We were thinking peanuts or pine nuts might be fun to substitute in the future. Enjoy!
♥ We hope you enjoyed our video and recipe!
♥ Give me thumbs up if you like this video & subscribe for more videos. Thanks! Tak!
Over the years a variety of Danish pastries were developed and
became known as wienerbrød
in Denmark. One of the wienerbrød we are making today is
the Danish Kringle.This Danish Kringle
is a butter-layered Danish pastry shaped like a pretzel made from a yeast dough
and filled with a marzipan mixture. However,
the Danish Kringle can be made of different types of dough too.
Kringle has a long history in Denmark. It became popular to
serve the Danish Kringle during birthdays.Growing up in Denmark our family always has Danish Kringle during
special events such as birthdays too.Birthday celebrations included homemade hot chocolate served in a Royal
Copenhagen chocolate pot and whipped cream in a pretty bowl too.We would enjoy homemade rolls with butter
too. A little later slice of Danish Kringle.Then finally we would have the Danish birthday cake with lit with
candles and sing happy birthday.Because
the Kringle was a must during birthday celebrations, you can only imagine how
special the Danish pasty was for us.
Besides
Kringle being popular in Denmark it is know in other countries as
*in
Swedish as Kringla / Kringlar
*in
Norwegian as Kringle / kringler
*in
Icelandic as Kringla / Kringlur
*in
Faroese as Kringla / Kringlur
*in
Finnish as Rinkeli
Below is an easy version to make the Danish Kringle.
See Karen Grete preparing the Danish Kringle on our YouTube video
Dough Ingredients:
3 1/2 cups flour
12 oz butter
2/3 cup milk
1/2 cup heavy cream
1/4 cup sugar
2 eggs
1 tblsp bread machine yeast
1 tsp cardamom
1/2 tsp salt
1 tsp vanilla extract
Filling Ingredients:
3/4 cup sugar
8 tbsp butter
8 oz. almond paste
Topping Ingredients:
2 tblsp pearl sugar mixed
2 tblsp chopped almonds
Instruction:
Dissolve yeast in milk. Heat up the heavy cream to approx. 100F
and add it to the yeast mixture. Leave it for 5-10 min.
Add eggs and sugar
in the bowl. Mix it up and add, vanilla extract, cardamom, salt and mix it up.
Next add milk and yeast mixture and mix it.
Add 1/2 of the flour and mix it well before you add approx. 1/2
of the remaining flour and mix it for a couple of minutes. Pour flour on
the table and mix the dough by hand. Cover it up with plastic wrap on a plate
and leave it to rise for about 1 hours.
Take the butter and sprinkle it with a little of the remaining
flour and roll it out with a rolling pin and/or mix it by hand.
In the meantime mix the following for the filling, sugar, butter
and marzipan in a bowl.
Roll out the dough in a circle on a floured surface and place
the butter in the center. Cover up the butter with the dough and roll it
out. Fold it up and roll it out approx. 3 times.
Roll out the dough approx.30" long and approx. 8" wide
and place the filling in the center. Cover the filling with the dough, seal it
well and shape the kringle.
Place the kringle on the baking sheet which has been sprayed
with oil and sprinkled with flour. Leave it to rise for approx. 1
hour.
Topping for the kringle is 1 egg mixed w/ 1 tbls. milk.
Brush it on the dough and finally sprinkle it with the chopped almond and sugar
mixture.
Bake the kringle in the oven for approx. 35-45 min. at 400F.
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Norwegian, Swedish and Finnish are on http://scandinavtoday.blogspot.com/
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Baking Danish Cinnamon bread on a Sunday morning just makes the house smell good. We always
enjoy eating the delicious freshly baked cinnamon bread for breakfast or during
the day. Plus we spread on some butter and eat it with a cup of coffee. Biting into a slice of baked bread is
crunchy on the outside and soft and sweet in the middle, and then there is
plenty of icing on top. The bread usually does not last long on the weekend. But that is ok! I am happy to make it the following weekend!
See Karen Grete make this
delicious cinnamon bread
Ingredients:
1 cup milk
4 tbsp
butter
1 pkg yeast
1 egg
1 tbsp sugar
1 tsp salt
2 - 2 1/2 cups flour
1/2 tsp cardamom
1 tsp
cinnamon
Filling:
8 tbsp soft
butter
1 tbsp
cinnamon
1/3 cup
sugar
Icing:
1/4 cup
boiling water
1 3/4 cup confectionary sugar
Kitchen
Utensils
1 loaf pan
Mixer
Knife
Rolling pin
Saucepan
Instruction:
Add some of the milk and the butter to melt in a pan on the
stove. Remove it from the stove and add the cold milk till finger warm.Then add the yeast and stir well to get it
dissolved.
Mix the flour with the spices, sugar and salt.Add the remaining milk as well as the egg to
the yeast mixture and add 2/3 of the flour mixture. Stir it into a uniform
dough, and knead the dough by hand or in a mixer. Finally Knead it with the
remaining flour on a floured surface. Let the dough rise in a warm place
covered with a cloth for approx. 30 minutes.
Filling: Mix the sugar with cinnamon and stir in the soft
butter.
Roll out the dough on a floured surface to approx. 1F long
and 1/2F wide. Spread the cinnamon/butter mixture on the dough. Roll it up and
seal the seam of the log gently with your fingers. Place the bread in a
buttered/floured pan, cover it with a towel, and let it rise till double in
size.
Slice the top of the bread and place it in the oven at 400F.
Let it bake for approx. 25-30 minutes.
Take the bread out of the oven and tap
it on the bottom. If it sounds hollow, it is finished baking.
Leave the bread in the pan for approx. 5 min. and then let
it cool down on a rack.Let cool completely before slicing, or the bread will fall
apart.
Stir the
powdered sugar with a little water to a glaze and pour it over the bread.
Finally slice the bread and spread it with butter.
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In Denmark, we eat dark
sourdough rye bread as open-faced sandwiches with cold cuts, cheeses and other toppings at
least once a day. I grew up eating rye bread with our sandwiches every day
for lunch.
There are different variations of sourdough rye bread. The following wholegrain rye bread recipe is a sourdough rye bread. This recipe is fast and easy to make. To give the bread extra flavor I sprinkled sunflower. I like the added extra flavor of sunflower seeds. However, the sunflower seeds are optional too.
Below is my recipe of the Danish Wholegrain Rye Bread.
See Karen Grete prepare this delicious
Danish Wholegrain Rye Bread on our YouTube video
Ingredients: Makes 1
bread
2 cups
water
1 cup
wholewheat flour
1 cup
rye flour
1 cup
chopped rye kernels
1/2 cup
sourdough
1/2 cup
sunflower seeds
1/2 cup
flax seeds
1 pkg
yeast
1 tbsp
dark molasses
1 tsp salt
Directions:
Put the
sunflower, flax seeds and rye kernels into a pot. Add enough water to cover the mixture. Boil the mixture for approx. 5 min or
until the grains are soft.
After the mixture has been cooking for 5 minutes, pour it into the mixing bowl, and let it cool
down a little. Add the rest of cold water into the mixture as it is cooling down.
As soon as the mixture is finger warm add the
salt, molasses, and 1 cup of the flour. Then mix the mixture.
Next add 1/2 cup
sourdough and 1 pkg of yeast into the bowl and mix it again.
Finally add the last 1 cup of flour.
If it is too wet add a little more flour, so it can keep its shape. Mix the mixture for about 5 to 10 minutes.
Spray the
baking pan with oil and sprinkle with flour.
Pour in the dough and let it
rise for 1-2 hours.
After the bread has risen slice the bread across.
Brush the bread with cold water and sprinkle it with sunflower
seeds.
Bake the bread in the oven for approx. 1 hour 15 min at a degree
of 375F.
Take the
bread out of the oven, remove it from the form and place it on a rack to
cool down before you put it in a plastic bag or a bread box.
You might want to wait
till the next day before you slice the bread.
As you can see in our YouTube video that I enjoyed the bread with just butter. That is how good this recipe is! Of course if you like to have a simple sandwich just with cold cuts or a delicious smørrebrød this bread is great for this too. Be sure to check out our selection of smørrebrødto see the variety of possibilities. Our Scandinavian recipes including Danish,
Norwegian, Swedish and Finnish are on http://scandinavtoday.blogspot.com/ *how
to make Danish Christmas rice pudding with cherry sauce dessert recipe
(Risalamande med kirsebærsauce)
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get cooking Scandinavian foods!
The Danish holiday (Store Bededag Great
Prayer Day) celebrated on the 4th Friday after Easter. In the year 1686 the Danish King Christian decided to collect certain holidays into one big day
called Store Bededag. This way the Danes had more days to work.
It was the tradition to buy "varme hveder" the
evening before Store Bededag, because the bakeries were closed on holidays, and
people bought the bread for the following day
Today we still have the tradition of eating "varme
hveder", Thursday evening before the actual holiday, Friday.
Check out our YouTube video
to see how Karen Grete prepares these traditional holiday buns
Varme Hveder - Warm Wheat Buns Ingredients:
2½ dl flour
6 oz milk
1 egg
1 1/4 tsp yeast
1/4 tsp salt
2 tsp sugar
1/2-1 tsp cardamom (according to taste)
4 tbs butter
Instruction:
Mix the warm milk with 1 1/2
tsp yeast, 1 tsp sugar.
Mix the flour with 1/2-1 tsp
cardamom, 1 tsp sugar and 1/4 tsp salt.
Add the egg and the melted
butter to the milk and pour it all into the flour.
Knead the dough for about 10
min, cover it with a towel, and let the dough rise for about 1 1/2 -2
hour.
Roll the dough and cut it
into 8 buns. Leave the buns in a pan sprayed with oil and dusted with
flour. Cover it up and let the rise for 1-2 hours.
Bake the buns in the oven at
400F for about 20- 25 minutes. Let them cool a little and cut them in two
pieces.
Place the cut buns in the
oven for about 5-6 min on a baking sheet at 400F.
Serve the buns hot (or cold)
with butter and jam or cheese with coffee or tea.Enjoy!
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There's nothing like the taste of a homemade birthday cake that you make in your own kitchen.
Baking a cake is as simple as measuring ingredients, mixing them in the
right order. But the fun part is to decorate the cake!
Here we have a simple recipe to make a Danish birthday cake (Dansk Fødselsdagskage). Our recipe is to make a two layer cake (lagekage). This is a perfect recipe if you only have one baking pan to bake a cake. Also, in the video we made a traditional Danish birthday cake for the Queen of Denmark. Queen Margrethe II birthday is on April 16th. So we decided to make a birthday cake for her. Also Karen Grete sings happy birthday too!
Click on our YouTube video
to see how Karen Grete makes the Danish birthday cake
Cake (Lagkagebunde) - makes 1 cake, cut into 2 thin cake layers
3/4 cup butter
or 1 1/2 sticks
1 cup sugar
3 eggs - make sure that your eggs are at room temperature)
1 1/3 cups flour
3 tablespoons of milk
1 teaspoon baking powder
butter or cooking spray
Variations with the Cake batter:
Add 1 teaspoon of either vanilla extract, almond, lemon or orange zest to batter.
shaved some chocolate on top of the whipped creamed cake to make it look even prettier.
Cake Assembly
Ingredients
3/4 cup of strawberry or raspberry jam
Custard Filling- check our blog post and our YouTube video on how to makehomemade custard filling
2 cups of whipping cream
cake decorations: Danish Flags, candy, etc
Kitchen Utensils
9 inch round cake pan or springform pan
measuring cup
whisk or a hand mixer or electric mixer
measuring spoon
medium mixing bowl
wooden spoon
spatula
wax paper and draw an 9" circle (optional)
Cake Directions:
Preheat oven to 435 degrees F
Using an 9 inch cake pan, either spray cooking spray or butter the bottom of the pan. Make sure to grease it well with butter or cooking spray so the cake won't stick to the pan when it's baked. Optionally trace a circle of the bottom of the pan onto parchment paper and
cut the circle out. Place the parchment paper circle onto the greased
bottom of pan and set the pan aside.
In mixing bowl, cream softened butter with granulated sugar and beat until light and fluffy.
Beat the eggs one at a time into the mixing bowl.
Mix the flour with the baking powder in a separate small bowl.
Add the flour mixture into the mixing bowl. Beat until well blended. Turn the electric mixer off and use a spoon or spatula to scrape the sides of the bowl so every bit of batter gets mixed completely.
Add the milk gradually. Mix until smooth until the batter comes together and no white bits of flour remain. While mixing, stop occasionally to scrape down the sides of the bowl
with a spatula or spoon to ensure that everything is mixed thoroughly.
Pour the batter into the prepared cake pan. Use a spoon or spatula to scrape the sides of the bowl so every bit of batter makes it into the pan. Spread batter evenly
Bake at 435 degrees on the center oven rack for 8 to 10 minutes or until light golden brown.
Careful not to over-bake the cake.
It’s done when the cake feels firm to the touch or by inserting a toothpick into the middle and it comes out clean, rather than coated with batter.
Let the cake cool in the cake pan on a baking wire rack for 10 minutes. Then once cooled, run a
small butter knife around the pan edges to loosen the sides from the pan. Place the
wire rack over the top of the pan, invert it, and tap it lightly to
remove the cake.
Let the cake cool for several hours. (for best flavor make the cake the night before)
Make sure cake is completely cooled
before cutting it into 2 cake layers.
Assemble the Cake
Remove bottom cake layer on to a serving plate or cake platter.
On the bottom layer spread the Custard Filling. Then add droplets of jam on top of vanilla cream. Make sure there are plenty of droplets all over the vanilla cream surface.
Place the top layer onto the first cake layer.
Whip the cream in a mixing bowl until frothy.
Spread on the top and the sides of cake with whipped cream.
Spoon in a pastry bag and pipe over the cake. Decorate with flags and candles for a birthday. Add strawberry all around the edging of the cake.
Please note that the cake can be assembled ahead of time (without the whipping cream)
and refrigerated. The flavors blend well
Here are the words that Karen Grete sung in the video In Danish I dag er det [name]s fødselsdag Hurra, hurra, hurra! han/hun sikkert sig en gave får som han/hun har ønsket sig i år med dejlig chokolade og kager til.
Translation in English Today it is [name]'s birthday Hurray, hurray, hurray! He/she probably recieves a present that he/she has wished for this year with lovely chocolate and cakes.
Sometimes it is fun to mix and match old and new when setting a table. In this photo, we have an IKEA floral place mat, a Nordic pewter cake server, a vintage Royal Copenhagen Blue Flower pitcher sitting behind the cake and to the left there is a vintage leaf shaped candy dish. The cake is sitting on a Royal Copenhagen White Fan plate. Yes! The White Fan plate is so large that it could hold the large birthday cake!
Follow us either on Twitter @scandinavtoday, Blogger, Google+, Google Pages,
Pinterest and Subscribe to our YouTube Chanel Scandinavian Today! Let's
get cooking Scandinavian foods!
The Danish Constitution Day is on June 5th this year. So we thought it would be
fun to make a two layer Danish Flag Cake with custard, raspberries and plenty of whipped cream in celebration. Dannebrog is the name of the Danish flag
and it is the oldest in the world. 
