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Layercake- Josefine and Ida              

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Layercake- Josefine and Ida              

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Layercake is an typical danish dessert

You can use it for brithdays or when just have to celebrate something

Layer cake is made out of some layers and thenn you ccan take fruit, candy aand then you also put whripped cream on the top and inside of the layers

On the top many people are decorating it with some sparkle or some more fruits.

There is many different layer cakes in Denmark you can do strawberry, chocolate, lemon, banana and some berry`s

You can also use vanilla cream and put it on the cake or indside.

recipe

2 decilitre milk

1 egg

2 spoon sugar

1 spoon flour

1 vanillastick

Rasberry stewed fruit

1plate bubble wrap

200 g frosen rasberrys

32 spoon fresh lemon

1 spoon sugar

½ cream

3 light spongecakes

Glace

100 g icing sugar

1½ spoon water

decoration

Berry, fruit, sparkles

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Buns in curry

Buns in curry is a classic Indian dish, which originates from central India, and was spread all over the world in the beginning of 1900 and ended up in Denmark in 1981. In Denmark, this is quite a “traditional” dish. Buns in curry in Danish is “Boller I Karry”, and it is translated to “Balls in Curry”. Normally this is made with meatballs, but this can also be is a vegetarian dish.

Ingredients for the Meatballs

1: 800 grams of minced organic pork with 2: approx. 10% fat.

3: 8 grams of salt

4: Plenty of freshly ground pepper

5: 2 eggs

6:1 large grated onion

7: 1 large grated apple

8: 0,5 or 1 dl finely rolled oatmeal

9: 1 liter of vegetable stock for cooking - either you make it yourself or you buy the best you can find

How to make the Meatballs

1.      Mix all ingredients together (minus the stock for cooking the meatballs) and let it sleep for at least 30 minutes in the fridge

2.      While the stuffing is chilling in the fridge, you start making your curry sauce

3.      Now form approx. 25 meatballs and place them ready on a cutting board

4.      When all the meatballs are ready, boil your vegetable stock

5.      Now you quickly put all the meatballs in and let them simmer

6.      When the meatballs begin to settle on the surface, they are ready. As soon as that

7.      Happens, you take them up immediately and turn off the heat. Set them aside until the curry sauce is ready. Then you put them in the sauce and finish the dish.

Ingredients for the Curry sauce

1:2 carrots

2:2 apples

3:1 leek

4:2 tablespoons of flour

5:2 tablespoons. Butter

6:4 tablespoons curry - the best you can muster. Feel free to use more foskal curry mixes

7: 7 dl. Boiling water from the meatballs.

8: 5 DL. Skim or sweet milk (Possibly. coconut milk if you want a slightly more exotic curry sauce)

How to make the Curry sauce

1:Clean all the vegetables and run them through a high-speed chopper.

2. Heat a pan and burn 3 tbsp. curry off. It should have approx. 1 min. You can clearly smell it when the curry starts to come to life

3.  In a large pot that can hold all the buns and curry sauce, melt the butter and let it fizz off. Then you add flour and the burnt curry

4.  Add the vegetables and let it sizzle thoroughly. After this, you add as much boiling water as has actually become a stock now. Please keep the temperature at medium high and stir well. When all your stock is used, add milk until you have a perfectly baked curry sauce

5.  Season the curry sauce with salt, pepper, sugar, more curry and possibly lemon

6.  Now let the sauce cook through for 10 minutes and finally add the meatballs

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made by Sofie and Nanna

Ingredients:

500 g appels.

50 g cane sugar or normal sugar.

A half vanilla pod.

A half Deciliter water.

150 g macaroon.

2,5 Deciliter whipping cream.

How you make it:

1. Peel the apples and cut them into smaller pieces. Place the apple pieces in a pot

2. Scrape the seeds out of the vanilla pod and mix with some of the cane sugar.

3. Add water, caster sugar, vanilla seeds and the empty vanilla pod to the apples in the pot.

4. Let it cook over medium heat until the apples are cooked out.

5. It takes about 10-20 minutes but dependes on the apples

6. Put the apple porridge in the fridge and let it cool completely.

7. When your apple porridge is cold, crush the macaroons and whip the whipping cream into whipped cream.

8. In a serving glass, place the crushed macaroons, apple porridge, crushed macaroons and finally top the apple cake with whipped cream and garnish with a few crushed macaroons. You can also make it in one big bowl instead of portioning.

9. Place the dessert in the fridge until serving. It can be left for a couple of hours.

NOTES Tip: Make your applesauce the day before or a few days before. This makes it easy when you're making the dessert and the porridge has cooled down completely.

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Opskrift på gammeldags æblekage med makroner

Det er super lækkert og meget nemt at lave! Det er en rigtig efterårsdessert, da det er her æblesæsonen rigtig er i gang. Det er en ret simpel dessert, og den består blot af en æblegrød med vanilje, knuste makroner og flødeskum.

Den er derfor også super nem at gøre klar i god tid, inden man får gæster. Du kan nemlig koge din æblegrød mange dage, før den skal bruges til kagen. Så er det bare lige at ligge kagen sammen på dagen - så nemt! Ja faktisk kan du koge en masse æblegrød og komme i fryseren og så har du altid lige til en lækker omgang æblekage.

Gammeldags æblekage med makroner

Gem på Pinterest Gem som favorit Udskriv

Gang opskriften op:

Æblekage med flødeskum

Normalt serveres en gammeldags æblekage egentlig i én stor skål, men jeg synes det er så fint når den bliver portionsanrettet. Det står dig dog frit for, hvad du vil gøre.

Tidligere kunne jeg faktisk ikke lide makroner - så det kan du godt støde på i nogle af mine tidligere opskrifter. Men da jeg for nyligt lavede gammeldags rabarberkage blev det med makroner, og så fandt jeg ud af jeg pludselig godt kunne lide dem. Især når de stadig er godt sprøde i det.

Hvis du nu ikke bryder dig om makroner, eller bare vil prøve en anden version af den klassiske æblekage, så kan du også prøve en æblekage med hasselnøddekrokant i stedet for makroner.

Tips til opskrift på gammeldags æblekage

Forholdet imellem makroner, æblegrød og flødeskum i en gammeldags æblekage er der sikkert mange holdninger til. Sådan her kan jeg godt lide æblekagen. Men man kan jo nemt justere med flere/færre makroner eller mere/mindre flødeskum.

Du kan med fordel lave æblegrøden et par dage eller timer før. Så er desserten ekstra hurtig at ligge sammen og servere.

På en HELT klassisk gammeldags æblekage hører der sig faktisk en klat ribsgelé på toppen.

Kagen kan også laves med æblekagerasp i stedet for med makroner.

💭 Spørgsmål og svar til opskriften

Hvordan laver man en hurtig æblekage?

Hvis du har brug for en hurtig æblekage, så er denne her opskrift på gammeldags æblekage et rigtig godt bud. Du laver en hurtig æblegrød, knuser makroner og pisker flødeskum. De tre ting ligger du i lag.

Er det her en æblekage der ikke skal bages?

Ja, det er det. Det er en æblekage med flødeskum, som du ikke skal komme i ovnen. Du kan derfor lave den rigtig hurtig.

Hvilke æbler er gode til æblegrød?

Du kan i teorien bruge lige de æbler, som du har liggende til en god æblegrød. Der er rigtig mange, der bruger Gårsten, Discovery, Elstar og Ingrid Marie i æblegrød.

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Gammeldags æblekage med makroner og flødeskum er både super lækkert og virkelig nemt at lave, da den ikke skal bages.

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Ingredients - rice pudding

2,5 deciliter water

190 g  pudding rice

1 litre whole milk

1 teaspoon salt

How to make rice pudding

1: boil water

2: add the pudding rice and boil for 2 minutes

3: add milk

4: let it simmer with low warm in 35-40 minutes, when you stir often so it doesn’t burn

5: taste it with salt when its done

6: serve with cinnamon sugar and butter

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Ris a la mande.

Ingredients

One liter sweet Milk.

180 g of porridge.

One vanilla pod

70 g of sugar.

100 g almonds.

1 pinch of salt.

4 dl whipping cream.

Course of action.

Put milk and porridge in a saucepan and bring to a slow boil, stirring constantly.

Turn down the heat to the second lowest heat. Stir for a few minutes and cover the pants.

Split the vanilla bean and scrape out the vanilla seeds, turn the vanilla together with the sugar so the vanilla seeds are separated.

Put the sugar and vanilla beans and the entire empty vanilla pod into the pan, stir and let the rice pudding simmer gently in 45-50 minutes stirring gently until the rice is delicious and tender.

Pick up the vanilla pod.

Put almonds in a bowl and put boiling water over them.

Let it sit for 10 minutes pour the water off and put new water over and let it sit for two minutes then you have to drain the water and the almonds

Stir the chopped almonds and salt into the porridge and leave the porridge to cool in the freezer  for some hour or the whole day

Before eating it whip some cream until its soft and put it over the rice puuding