HINDBÆR & MINT ROULADE

This cake was one of those that was more like a creative project rather than regular cake baking. Maybe I ran out of paper to doodle on? Anyway. I came up with the idea to make a zig zag pattern on a rolled cake. I never made a pattern on a cake before and I never made a rolled cake either. So this was a 50/50. You either win it or lose it. To begin with I followed a basic sponge recipe from the internet. So fare so good.

I scooped some of the batter into a piping bag and started piping my zigzag pattern on to a regular roasting tray with greased baking paper on it. After that I popped it in the oven for about 2 minutes. It probably should have been 1 minute.. Don't let it go as brown as I did...
After I pulled it out of the oven I took the rest of the batter (which I decided to put some blue food dye in to make it look minty) and pored it over the semi-baked sponge pattern. I baked the thin sponge for around 10 minutes, took it out and let it cool completely. 

When it was cold and spongy I carefully turned it upside, so the pattern was facing down. Then I whipped some cream and mixed fresh raspberries, fresh mint leaves and a little raw sugar into it. I then pored it onto the sponge and spread it out smooth. Then the fun bit: Roll! -And when I did so, my zig zag pattern showed up! Magic! It looked a bit more pathetic than what I had imagined though, but it still looked really cute! Have you made a cake roll before? And did it make you feel like a grandma too?

VIRAL PIE

Do you know the feeling? Over and over you keep seeing a repost of a specific recipe on the blogs you follow. To begin with you are all like "pffff shaniquah, I know where you've got that from gurl" and "uuh, how original..." (with a posh British accent) untill you all off a sudden get so intrigued and fascinated by this phenomenon of the reoccurring internet recipe that you forget about past feelings and find yourself whipping up the batter in your own kitchen. And you don't stop there. No no. You style it and take photos of it and post it on your blog like nothing happened.

Blog lovin', reposting, inspiration or copying. No matter what you call it, this cake is heaven. You should try it too. XO Camilla

Follow this link, or this, or this for a slightly modified recipe. Instead of coffee I added a cup of coconut milk.

DANISH SHOVE TIME BUNS (fastelavnsboller)

Like the US have Halloween in November, Scandinavia celebrates something similar in February. It is called "Fastelavn" and is a very old tradition celebrating even older traditions. To make it easier to explain the traditions have been modified and is now just a fun day for kids who get to dress up and walk from door to door and sing festive songs for candy. They also get to bash a wooden barrel full of candy till it breaks and who ever cracks it first becomes the "Cat King"! -Sounds pretty awesome yes!? -The story behind is not so awesome though! Back in the days when they were burning witches on the fire  for Friday fun they also used to put black cats into wine barrels and hit the "evil" out of them! And I guess when they had completed the mission they all sat down to celebrate their accomplishment with these traditional and yummy buns (sounds weird? Welcome to the North!). But the buns are amazing and you should try them! No cats involved!

 

Buns: Mix 350ml heated milk with 2 TS dry yest. Crumble 80g of butter into 550g of flour. Mix 3 TS of sugar  and a pinch of salt into the flour and add the heated milk. Stir the mix together until it goes stretchy and firm. Make 12 buns out of the dough and place them on an baking paper lined oven tray. Make the buns into little "nests* and let them rest for about 30 min.

In a separate pot mix together 100ml cream, 100ml milk, a small handfull of crumbled almond marzipan,1 vanilla pod, 1 TS cane sugar and 3 egg yolks. Heat the mixture up slowly. It will start to boil up and go thick. Kinda like custard. If the trick doesn't work you can always use a bit of cornflour. If the custard is a bit lumpy, it's not you, it's the marzipan!

Fill the nests with the hot custard and paint the edges of the buns with an egg mix so they'll go golden. Bake on 225 degrees celsius for about 14-15 minutes. You can eat them hot, but I prefer to cool them down and decorate them with chocolate icing!

Happy "Fastelavn"! xo Camilla

!HOLLA HONEY COMB!

A few days ago I didn't even think that you could make honey comb. I may have thought that it was an industrial fabrication made the same place where the other unnatural lollies come from. But I have been fooled. It actually turns out that honey comb is just an easy chemical reaction between two everyday ingredients: Sugar and soda.

This is how I made it:

1 cup sugar, 1 cup Lyle's golden syrup and 1/4 cup of water stirred together in a pot and melted on the stove. It just needs to turn clear, kinda like a thin golden syrup. While this is all melting, take an oven tray and line with greased baking paper. When this is done take the syrup of the stove and quickly stir in 2 tablespoons of baking soda. Now, this is when the magic happens! The syrup will start to grow and turn into a big fluffy caramel cloud that you'll pore into the oven tray and leave it there till it cools down completly. Then you can break it into smaller pieces and drizzle with chocolate if you desire. I felt like a little scientist when I made mine! And it seriously didn't take more than 15 minutes.. A+!