Cake recipes

Apple cake

pdf file here (in danish)
Thank you Irene for this fabulous recipe!

Bradepandekage ("Big-dish-cake")

pdf file here (in danish)
A warm thank you to Knud Aage Mørch for this recipe!

Romsnegle ("Rum snails")

Dough

  • 2 dl milk
  • 50 g yiest
  • 100 g soft butter
  • 2 eggs
  • ½ teasp. cardamom
  • 2 tblsp. sugar
  • ½ teasp. salt
  • 500g wheat flour

    Greasy, sweet stuffing

  • 150g soft butter
  • 85g (1 dl) sugar
  • 2 tblsp. cinnamon
  • Mixed egg for brushing

    Icing

  • Icing sugar
  • Stroh rum

    Procedure

    Dough: Warm up the milk (~40 degrees C) and mix yiest into milk. Mix the rest of the ingredients in. Knead the dough until it is shiny and flexible. Let it rest in a "warm" place for 30 minutes. Then, make the stuffing: Mix butter, sugar and cinamon well. Knead the dough once more and divide it into two equisized pieces. Each piece should be transformed into a flat plate (~25-by-40 cm) - you can use a bottle to roll it flat - and distribute the stuffing evenly on these two plates. Roll up the plates along the long edge and cut each into 15 pieces. Put these "snails" on baking paper or a greased baking tray. Bend the outermost end of each snail under the snail. This will prevent the snail to unfold durung baking. Leave the snails to rest for 30 min. Brush with egg before baking in oven, 10 min. @ 225C.

    After baking, allow the snails to cool down. Take a cupful of icing sugar and add a few seaspoons of boiling water and some stroh rum. Iterate until correct viscosity. Try for yourself and find the mix you prefer. Be careful not to put too much liquid in the sugar