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.

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Pebernødder and pepper cakes to hang on the Christmas tree.

Per Schriver’s Strawberry Layer Cake

  1. Buy at the baker two round sponge cake layers of c. 1 cm each (or bake them yourself if you must).
     
  2. 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.
     
  3. Blend 300 g of strawberries (or raspberries that I think taste even better), fresh or thawed from the freezer.
     
  4. Mix the blended fruit with the syrup and gelatin.
     
  5. Whip 1/2 a liter of full cream.
     
  6. 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.
     
  7. Add the 2/3 of cake filling between the sponges and the 1/3 on top.
     
  8. Decorate with the whipped cream on top and sides.

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Kathrine Langmach demonstrating the raspberry version of Per Schriver's Layer Cake.

Axel's chocolate-orange layer cake

  1. Buy at the baker three round sponge cake layers of c. 1 cm each
    (or bake them yourself if you must).
     
  2. Whip 1/2 a liter of full cream.
     
  3. Add 250 g high quality dark chocolate melted in a container in
    boiling water and mix carefully.
     
  4. Slice 3 fresh oranges in thin slices.
     
  5. Sprinkle the sponge cakes with a bit of Grand Marnier or
    alternatively a bit of brandy in the chocolate cream.
     
  6. 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.
     
  7. Let it sit a few hours before eating. Very easy and very rich.

 

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