My favourite recipies
Pepper Cake Dough
275 g plain wheat flour
110 g margarine
150 g sugar
1 egg
2 tbs sirup
1/4 ts ammonium carbonate (or bicarbonate of soda)
SPICES:
2 ts cinnamon, ground
1/2 ts ginger, ground
1 ts cloves, ground
2 ts cardamom, ground
1 ts white pepper, ground
Mix fat and flour, add everything else. Keep cool. Store longterm in freezer.
Roll the dough to 3 mm. Cut out the shapes. Remember to make a hole for hanging.
Bake on non-stick baking paper for 8-10 min at 180 degrees Celcius till golden.
Cool. Decorate with coloured icing:
icing sugar
egg white
colour.
When dry, attach with a beautiful string.
OR, roll to long sticks, cut in to pieces and form "nuts": Pebernødder, in Danish.

Pebernødder and pepper cakes to hang on the Christmas tree.
Per Schriver’s Strawberry Layer Cake
- Buy at the baker two round sponge cake layers of c. 1 cm each (or bake them yourself if you must).
- Boil 100 g of sugar with a little water and one opened vanilla pod
Soak 8 gelatin leaves (c. 40 g) in water and mixed in the hot syrup.
- Blend 300 g of strawberries (or raspberries that I think taste even better), fresh or thawed from the freezer.
- Mix the blended fruit with the syrup and gelatin.
- Whip 1/2 a liter of full cream.
- Mix 2/3 of the whipped cream in the fruit-gelatin mix once it starts to go stiff. Keep the remaining 1/3 for decoration.
- Add the 2/3 of cake filling between the sponges and the 1/3 on top.
- Decorate with the whipped cream on top and sides.

Kathrine Langmach demonstrating the raspberry version of Per Schriver's Layer Cake.
Axel's chocolate-orange layer cake
- Buy at the baker three round sponge cake layers of c. 1 cm each
(or bake them yourself if you must).
- Whip 1/2 a liter of full cream.
- Add 250 g high quality dark chocolate melted in a container in
boiling water and mix carefully.
- Slice 3 fresh oranges in thin slices.
- Sprinkle the sponge cakes with a bit of Grand Marnier or
alternatively a bit of brandy in the chocolate cream.
- Place on the first sponge cake layer, the slices of orange, then a
third of the chocolate-cream mix, then next layer etc. Cover the
entire cake with chocolate cream and decorate with a few pieces of
orange or some roasted almonds.
- Let it sit a few hours before eating. Very easy and very rich.