DANISH EASTER CAKE (PAASKE KAGE)
This is an old recipe I have from my grandma' Johansen from Denmark. It is very light and a delicious Easter cake, it can be used as a Christmas cake as well, but as most yeast bread it taste best when it is still luke warm.
Provided by Scandigirl
Categories Breads
Time 1h45m
Yield 1-2 Cakes
Number Of Ingredients 14
Steps:
- Stir the yeast into the luke warm milk.
- Add sugar, egg, margarine in small bits.
- Add 3/4 of the flour.
- Work the dough with a wooden spoon, until it has combined.
- Then work the rest of the flour into the dough with the hands, but not more than just combined.
- Don't over work it.
- Let the dough rise with a small amount of flour dusting on top, cover with a clean dish-towel about 30 minutes in a normal kitchen temperature.
- Fill: Combine the butter, sugar, cinnamon, raisins, and candied fruit.
- Roll the dough out on the table to oblong.
- Use a light hand in the soft dough.
- Spread the fill onto the dough, but not quite to the edges.
- Fold over the ends so the fill doesn't run out.
- Fold over the short part, so you now have 3 layers.
- Set the cake to rise again with a thin dish-towel to cover for another 30 minutes.
- Then brush carefully with cold coffee, or an whisked together egg, and sprinkle with sugar (not the fine kind) and 1/4 cup slivered blanched almonds.
- Bake in the middle part of oven at 400 degrees F about 30 minutes.
- Note: The cake will rise quite a bit and becomes surprisingly large.
- You can actually easily make two cakes instead of one if you wish.
- You can freeze the one, then thaw and reheat in the oven when needed.
Nutrition Facts : Calories 3509, Fat 203.2, SaturatedFat 77.5, Cholesterol 416.8, Sodium 2039.9, Carbohydrate 388.3, Fiber 14.6, Sugar 162.6, Protein 46.2
CROATIAN EASTER CAKE ("PINCA")
This is traditional Croatian Easter cake. We usually eat "pinca" on Easter morning. I made it today for the first time (it is actually in the oven right now) so I don't know how it is going to be. I'll submit some photograph later. Anyway, this is how I did it:
Provided by nitko
Categories < 4 Hours
Time 3h50m
Yield 8 portions, 8 serving(s)
Number Of Ingredients 11
Steps:
- Put into flour yeast package, sugar, salt, yolks, warm butter (about 35°C), and the same warm milk.
- Make dough out of it using hand first, and than hand mixer. At the very last add orange and lemon zest.
- Cover with cloth and put into warm place for about 90 minutes or until doubles in size.
- Take dough and put on board and knead dough ready for baking. Make 4 balls and put them together (2x2). Make cross on each ball with sharp knife.
- Put on warm place again and wait until doubles in size (about 45 minutes).
- Put dough into oven. Bake 45 minutes on 180°C
- After 25 minutes of baking put some scrambled raw eggs over dough and sprinkle crystal white sugar over dough.
Nutrition Facts : Calories 436.5, Fat 16, SaturatedFat 9.2, Cholesterol 119, Sodium 270.7, Carbohydrate 64.3, Fiber 2, Sugar 15.2, Protein 8.8
SAND KAGE
This is a basic Danish Sand Cake recipe. It's from the Danish Food Cook Book. Great with coffee. Also great for a big feast at midsommar or Christmas.
Provided by apelsinjuice
Categories Dessert
Time 1h25m
Yield 1 cake, 20 serving(s)
Number Of Ingredients 6
Steps:
- Let the butter soften to room temperature.
- Separate the eggs and let them come to room temperature.
- Cream sugar and butter well.
- Add egg yolks one at a time, beat well in between.
- Add sifted flour and vanilla, keep on mixing well. You can use cornstarch if you can't find potato flour.
- Last, add the stiff beaten egg whites.
- Bake 50-60 minutes in a 350 degree F oven.
- This is one of the most used cakes on the Danish coffee table. Enjoy!
Nutrition Facts : Calories 257.5, Fat 15.4, SaturatedFat 9.2, Cholesterol 100, Sodium 123.7, Carbohydrate 26.3, Fiber 0.8, Sugar 10.5, Protein 3.9
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