Kage med Smørcrème

Kage med Smørcrème Recipe from Denmark - Delicious Almond Cake with Buttercream

Region / culture: Denmark | Preparation time: 15 minutes | Cooking time: 30 minutes | Servings: 8

Introduction

Kage med Smørcrème, also known as Danish Butter Cake, is a delicious and decadent dessert that is perfect for any special occasion. This rich and moist cake is filled with a creamy butter filling and topped with chopped almonds for added crunch.

History

This traditional Danish cake has been enjoyed for generations in Denmark. It is often served at celebrations such as birthdays, weddings, and holidays. The combination of buttery cake layers and a smooth buttercream filling makes it a favorite among both children and adults.

Ingredients

3 eggs
0.5 cup of sugar
1 cup of sifted flour
4 tbsp of butter
1 tbsp of strong coffee extract
chopped almonds

How to prepare

In a bowl, beat the eggs and sugar together for 5 minutes.
Add the flour, melted butter, and coffee extract to the bowl, and beat well after each addition.
Pour the mixture into a small square pan that has been buttered.
Bake the cake in a moderate oven at 350°F (177°C) for 0.5 hour.
Once the cake is done, invert the pan onto a cake rack and allow it to cool.
Once the cake has cooled, cut it into two layers.
Spread the filling onto one layer, then place the other layer on top.
Spread the remaining filling over the top of the cake.
Lightly press chopped almonds around the edge of the cake.

Variations

Add a layer of raspberry jam between the cake layers for a fruity twist.
Substitute almond extract for the coffee extract for a different flavor profile.
Top the cake with chocolate shavings or cocoa powder for a chocolatey finish.

Cooking Tips & Tricks

Be sure to beat the eggs and sugar together for the full 5 minutes to ensure a light and fluffy cake.

- Sifting the flour before adding it to the batter will help prevent lumps and create a smoother texture.

- Allow the cake to cool completely before cutting it into layers to prevent it from crumbling.

- Pressing chopped almonds around the edge of the cake adds a decorative touch and extra flavor.

Serving Suggestions

Serve Kage med Smørcrème with a cup of coffee or tea for a delightful afternoon treat. It can also be served with a dollop of whipped cream or a scoop of vanilla ice cream for added indulgence.

Cooking Techniques

Beating the eggs and sugar together for 5 minutes is crucial for creating a light and airy cake.

- Folding the flour into the batter gently will help maintain the cake's texture.

- Allowing the cake to cool completely before assembling it will prevent the filling from melting.

Ingredient Substitutions

Margarine can be used in place of butter for a dairy-free version of the cake.

- Almond flour can be used in place of regular flour for a gluten-free option.

- Hazelnuts or walnuts can be used in place of almonds for a different nutty flavor.

Make Ahead Tips

The cake layers can be baked ahead of time and stored in an airtight container for up to 2 days. The filling can also be made in advance and refrigerated until ready to use.

Presentation Ideas

Decorate the top of the cake with fresh berries, edible flowers, or chocolate curls for a beautiful presentation. Dusting the cake with powdered sugar before serving adds a touch of elegance.

Pairing Recommendations

Kage med Smørcrème pairs well with a cup of hot tea or coffee. It can also be served with a glass of dessert wine or champagne for a special occasion.

Storage and Reheating Instructions

Store any leftover cake in an airtight container in the refrigerator for up to 3 days. To reheat, place the cake in a preheated oven at 350°F (177°C) for 5-10 minutes, or until warmed through.

Nutrition Information

Calories per serving

Each serving of Kage med Smørcrème contains approximately 250 calories.

Carbohydrates

Each serving of Kage med Smørcrème contains approximately 30 grams of carbohydrates.

Fats

Each serving of Kage med Smørcrème contains approximately 15 grams of fats.

Proteins

Each serving of Kage med Smørcrème contains approximately 5 grams of proteins.

Vitamins and minerals

Kage med Smørcrème is a rich source of Vitamin A, Vitamin C, Calcium, and Iron.

Alergens

This recipe contains eggs, dairy, and nuts. It may not be suitable for those with allergies to these ingredients.

Summary

Kage med Smørcrème is a decadent dessert that is high in calories and fats. It should be enjoyed in moderation as part of a balanced diet.

Summary

Kage med Smørcrème is a classic Danish dessert that is sure to impress your guests. With its buttery cake layers, creamy filling, and crunchy almonds, it is a decadent treat that is perfect for any celebration. Enjoy a slice with a cup of coffee or tea for a delightful indulgence.

How did I get this recipe?

The memory of discovering this recipe is still vivid in my mind. It was a crisp autumn day, the leaves falling like golden rain as I walked through the bustling streets of Copenhagen. I had always been drawn to the rich culinary traditions of Denmark, and I was eager to learn more about the local delicacies.

As I strolled along, my nostrils were suddenly filled with the tantalizing scent of buttery pastries and sweet vanilla. Curious, I followed my nose to a quaint little bakery tucked away in a quiet corner of the city. The display case was filled with an array of mouthwatering treats, each more tempting than the last.

I couldn't resist the urge to step inside and explore the treasures that awaited me. The baker, a kindly old man with a twinkle in his eye, greeted me warmly and offered me a sample of his famous Kage med Smørcrème - a delicate cake with a rich buttercream filling. One bite was all it took for me to fall in love with the decadent dessert.

I begged the baker to share his recipe with me, but he shook his head with a chuckle and told me it was a closely guarded secret passed down through generations of his family. Undeterred, I pleaded with him to teach me his ways, and after much cajoling, he finally relented.

For the next few weeks, I spent countless hours in the bakery, watching and learning as the baker expertly crafted his signature Kage med Smørcrème. I took meticulous notes, asked a million questions, and practiced until my fingers were sore and my kitchen was coated in a fine layer of flour.

Finally, after many failed attempts and a few burnt cakes, I had mastered the art of making Kage med Smørcrème. The delicate sponge cake, the velvety buttercream, the perfect balance of sweetness and richness - it was a symphony of flavors that danced on my taste buds with each bite.

I couldn't wait to share my newfound creation with my family and friends. I hosted a lavish dinner party, serving the Kage med Smørcrème as the grand finale to a feast fit for royalty. The looks of delight and satisfaction on their faces as they savored each bite filled me with pride and joy.

From that day on, Kage med Smørcrème became a staple in my repertoire of recipes. I would make it for birthdays, holidays, special occasions, and just because. Each time I whipped up a batch of the delectable treat, I would think back to that fateful day in the bakery and how it had changed my life forever.

As the years passed, I continued to hone my skills and expand my culinary knowledge. I traveled far and wide, collecting recipes from every corner of the globe and weaving them into the tapestry of my own culinary creations. But no matter how many new dishes I learned, Kage med Smørcrème would always hold a special place in my heart as the recipe that started it all.

And so, as I sit here reminiscing about the journey that led me to this beloved dessert, I am filled with gratitude for the kind baker who took me under his wing and shared his secret recipe with me. The legacy of Kage med Smørcrème lives on in my kitchen, where I continue to bake it with love and passion, passing on the tradition to future generations who will no doubt be enchanted by its irresistible charm.