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Feel like baking? Then be sure to make these Danish raspberry cakes from the May issue of delicious. magazine! In the issue we travel the world for the most delicious recipes. We stop in Norway, Sweden and Denmark for fresh produce from the North.
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Danish pastries with fruit
Wild berries and more fruits from Scandinavia are in a league of their own. You will find many wild edible berries such as cranberries, crowberries, cloudberries, raspberries, cranberries, sea buckthorn and of course blueberries.
Long summer days, relatively low temperatures and clean air make the conditions ideal for berries that grow and ripen slowly and thus become extra sweet. Super healthy and very tasty in pastries and also in savory dishes.
Recipe: Danish raspberry cakes – hindbærsnitter
Danish raspberry cakes – hindbærsnitter
Equipment
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2 large baking trays, lined with parchment paper
Ingredients
- 350 g flower
- 150 g powdered sugar, sieved
- 200 g cold butter, in cubes
- 1 tsp vanilla paste
- 1 egg
- frosting
- 240 g powdered sugar, sieved
- 6 g raspberries, freeze-dried (4 tbsp), crumbled
- raspberry filling
- 125 g raspberries
- 200 g raspberry jam grater of 1 organic orange
Instructions
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Mix the flour with the 150 g icing sugar in a bowl. Add the butter cubes and beat with a hand mixer to a fine crumb mixture. Mix in the vanilla and egg to form a dough. Transfer this to a floured work surface and knead it briefly into a smooth dough. Divide the dough into 2 portions, shape each into a rectangle, wrap with plastic wrap and leave to set in the fridge for ± 1 hour.
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Preheat the oven to 180ºC. Roll out each portion of dough between 2 lightly floured sheets of baking paper into 22×32 cm pieces. Cut each piece of dough exactly in half along a ruler and then trim the edges all around. You now have 4 dough bars of 10×30 cm. If the dough is too soft, let it stiffen again in the refrigerator.
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Place the dough strips on the baking trays and prick them with a fork. Bake them in ± 20 min. Light brown. Swap the baking trays halfway through. Take them out of the oven and let them cool.
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For the icing, mix the icing sugar with 2-3 tbsp of boiling water to form a thick, fluid, smooth icing. Stir in half of the raspberries.
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Mash the raspberries for the filling and mix in the jam and orange zest.
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Brush 2 of the dough strips with the raspberry filling, cover with the other 2 dough strips and brush with the glaze. Sprinkle the rest of the freeze-dried raspberries on top. Carefully cut each stack into 6 pieces and serve.
Notes
Style Kirsten Jenkins
Nutrition
Read also: 22x favorite cheesecake recipes
This article Danish raspberry cakes: hindbærsnitter appeared first on delicious.magazine.
