How to Make Swedish Rhubarb Crumble ☀ Rabarberpaj

This time of the year, I think about what to make for midsummer celebrations.  Midsummer celebrations is an important Nordic tradition and a lot of people look forward to attending.  We have a tradition in my family to have dinner at our house, go to the beach, build a bonfire, bake bread on a stick and sing Danish songs.

So, I decided to make a Swedish Rhubarb Crumble for dessert because you can make it for a lot of people.  As well I saw so much rhubarb in the grocery stores lately that I thought it was an easy decision to make this delicious dessert.  The great thing is people can decide how much they want to scoop out from the pan.

What makes this dessert Swedish from what I understand is the flour and oatmeal combination.  Just make sure to buy the correct rolled oats and not the quick or 5 minutes oatmeal.  Otherwise the dessert won’t taste correct.

How to Make Swedish Rhubarb Crumble  ☀ Rabarberpaj
🌸 Ingredients 🌸
Rhubarb filling:

  • 6 cups of rhubarb, chopped into 3/4-inch chunks
  • 1 cup of granulated sugar 
  • 4 teaspoons cornstarch 
  • 2 teaspoons of cinnamon (for extra cinnamon flavor)

Rhubarb Filling instructions:

  1. Put the chopped rhubarb, granulated sugar, and cornstarch in a large bowl and toss together.
  2. Transfer the rhubarb into a prepared buttered 8-inch ovenproof dish. 
  3. Spread and pack the fruit down well. Then set the pan aside.

For crumble topping:

  • 1 1/3 cup light brown sugar 
  • 1 1/3 cup of all-purpose flour
  • 20 tablespoons softened unsalted butter 
  • 2 cups oats 
  • 2 teaspoon ground cinnamon 

Instructions:

  1. Preheat the oven to 375 degrees.
  2. Add sliced butter,  flour and light brown sugar together in a large bowl. Rub everything together with your fingertips, making sure that there are a few pea-sized lumps of butter left. 
  3. Mix oats, cinnamon almond slices into a medium bowl.
  4. Stir in the oats mixture into the large bowl and mix well. 
  5. Rub in the butter using your finger tips until it forms crumbs and starts to stick together.
  6. Crumble the mixture loosely over the rhubarb filling so you can still see the rhubarb mixture underneath. (You might not need it all.)
  7. Bake for 30 minutes, until the fruit is soft and the crumble is golden brown on top.
  8. Set aside to rest for 5 to 10 minutes before serving.
  9. Best to serve warm or hot and eaten the same day. 🥄 Delicious with a cup of coffee, tea or a glass of milk. ☕

I like to decorate the tables with the flowers to create a midsummer feel.  As well, always like to use my summer dishes and floral placemats and runners too.  Especially since we only have several months to enjoy these during the year!

The Swedish Rhubarb crumble goes well with vanilla ice cream or whipped.Traditionally rabarberpaj is served with vaniljsås (vanilla sauce). I plan to make the sauce another day for you all.   😀   🎈

❄️We hope you enjoyed our video and recipe!  ❄️ Give us thumbs up if you like this video & subscribe for more videos. 👍👍 Thanks! Tak!

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Danish Flag Cake Recipe – Dannebrogskage

The Danish Constitution Day is on June 5th this year.  So we thought it would be fun to make a two layer Danish Flag Cake with custard, raspberries and plenty of whipped cream in celebration.  Dannebrog is the name of the Danish flag and it is the oldest in the world.

Ingredients

  • 1 1/3 cup flour
  • 1 cup sugar
  • 1/4 cup milk
  • 6 oz or 1 1/2 stick butter
  • 4 eggs – seperated, egg whites beaten stiff
  • 1 tsp vanilla extract
  • 1 tsp baking powder
  • custard
  • raspberries
  • whipped cream
  • frosting
Beat butter and sugar, add 4 egg yolks. Add milk w/vanilla extract. Add flour mixed with baking powder. Beat 4 egg whites stiff and add it to the mixture. Bake in pan greased with butter and flour at 425F for approx. 15 min.

Cut cake in half, add custard between the two layers. Add frosting to top layer and place raspberries to form flag with whipped cream forming a cross.

  Enjoy a slice of cake with a cup of coffee.

Almond Cake – Mandel Kage – Frangipan

This Danish Almond Cake ( also know as Frangipan  or in Danish Mandel Kage) is soooo easy to make and very few ingredients. Every person I serve this cake loves it! 

Serve the cake with fresh fruit, whipped cream or even ice cream. The almond cake will go fast!

Ingredients

  • 7 oz of almond paste, grated
  • 8 tblsp butter at room temperature
  • 1/2 cup granulated sugar
  • 3 eggs
  • 1/2 cup cake flour
  • Optional Toppings:  fruit, powdered sugar, whipped cream, frosting

Directions

  1. Mix almond pase, sugar and butter at low speed in mixer for approx. 2 min.
  2. Add the egges, one at the time, and beat it at high speed for appros. 2-3 min.
  3. Add flour and fold it into the batter without stirring.
  4. Add the batter to the buttered and floured baking pan and bake at 350F for approx. 30 min. 

 Remove from the baking pan and let it cool.

Below is a fun way to decorate the cake with strawberries. 

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Æbleskiver ♥ How to Make Danish Aebleskiver with Apple Filling

Did you know there are different types of Æbleskiver batter?  There are a variety of aebleskive recipes. Some aebleskive recipes require buttermilk or milk or yeast. Here is our 3rd version using milk and baking powder.



First step is to make the Apple Filling.  The second step is to make the batter.  Finally. we are ready to make the Æbleskiver!

Apple Filling Ingredients:

  • 2-3 tart apples, peeled, cored and diced (according to size)
  • approx. 1/4 cup butter
  • 2-3 tblsp sugar
  • 1/4 tsp cinnamon
  • 1/4 tsp cardamom
Kitchen Tools:
  • large heavy saucepan
  • apple peeler
  • cutting knife
  • cutting board
  • measuring cup
  • measuring spoon
  • mixing spoon

Instruction:

Cook the apples in the melted butter with the spices and sugar over medium heat until the apples are tender (approx. 10 min).

Remove from the heat and use as filling for for the aebleskiver.
 
Aebleskive Ingredient:

  • 1 cup all-purpose flour
  • 1 1/2 tsp sugar
  • 1/2 tsp baking powder
  • 1/4 teaspoon salt
  • 1/2 tsp cardamom
  • 2 large eggs
  • 1 cup whole milk
  • 2 tblsp melted butter

What to Serve with Æbleskiver

  • powder sugar for dusting
  • sugar or jam

Kitchen Utensils:

  • æbleskiver pan (cast iron preferable)
  • 2 mixing bowls
  • electric mixer
  • wooden spoon
  • measuring cup/spoons
  • wooden skewer or knitting pin

Instruction:

Whisk the flour, sugar, baking powder and salt together in a bowl. Mix egg yolks with the milk and the melted butter. Add the yolk mixture to the flour mixture and stir till well blended.

In a separate bowl beat the egg whites till stiff, but not dry. With a spatula fold approx. 1/3 of the egg whites into the batter and finally fold in the rest of the egg whites until no white streaks remain. Now we area ready to bake the aebleskiver right away in the aebleskive pan.

Add butter to the aebleskive pan and heat up the pan. When butter bubbles add 1 tblsp batter in the pan and add 1 tsp apple filling into the center. Finally add a little batter on top of the filling.

Cook until the aebleskiver are browned on each side (approx. 3 min each side). Turn with a knitting pin or a wooden skewer.

Dust with confectioners’ sugar before serving.

Tip:Æbleskiver can be kept warm in the oven, and they can also be frozen.

We hope you enjoy our Danish aebleskive recipe for your Jul celebrations, afternoon snacks or whenever you feel like having one! 

If you like the video, please be sure to subscribe to our YouTube Channel Scandinavian Today.  Our channel has videos including


Our Scandinavian recipes including Danish, Norwegian, Swedish and Finnish are on http://scandinavtoday.blogspot.com/

Follow us either on Twitter @scandinavtoday, Blogger, Google+, Google Pages, Pinterest and Subscribe to our YouTube Chanel Scandinavian Today!  Let’s get cooking Scandinavian foods!

Æbleskiver med gær – Aebleskiver with Yeast

There many recipes. The last time we made Aebleskiver it was with buttermilk. The recipe below is with yeast (gær)

Ingredients: 

  • 1 tsp yeast
  • 1 cup 3/4 cup of milk, heated
  • pinch of salt
  • 1 tsp. sugar
  • zest of ½ lemon unsprayed or 2 tsp. lemon juice (10 ml)
  • 2 1/2 cup plain flour 
  • 2 eggs
  • butter/margarine for the pan
  • ¼ tsp. ground cardamom

What to Serve with Æbleskiver

  • powder sugar
  • sugar or jam

Kitchen Utensils

  • æbleskiver pan (cast iron preferable)
  • 2 mixing bowls
  • electric mixer
  • wooden spoon
  • measuring cup/spoons
  • wooden skewer or knitting pin

 Trivia: Did you know that æbleskive is singular and æbleskiver is plural?

Instruction:

  1. Heat the milk to approx. 100 – 110 degrees F. Stir the yeast into the milk and add the salt, sugar, grated lemon peel and cardamom. Mix well with a wooden spoon. Stir in the flour and add the egg yolks one at a time. Cover with a towel and let the dough rest (raise) approx. for a ½ hour.
  2. In another bowl, using an electric mixer beat the egg whites on high speed until stiff.  This will take about 2-3 minutes. 
  3. Using a rubber spatula, gently fold fold the egg whites into the batter. Be sure to rotate the bowl a quarter at a time. Repeat adding and folding the egg whites until the egg whites have been incorporated. 
  4. Heat the æbleskive pan over low to medium heat.  Add about 1/4 teaspoon of butter or margarine into each hole of the cast iron pan.  
  5. When the butter starts to bubble, add a spoonful of the dough into each hole.  Fill the holes approx three-quarter up with dough. 
  6. When the æbleskiver begin to stiffen, use either a wooden skewer or knitting pin to push 1/4 of the æbleskiver up to begin to brown the top.  
  7. As soon as they get bubbly around the edge, turn them quickly over with a knitting needle.  (In Denmark, the Danish cooks traditionally use a knitting needle.)
  8. Continue cooking and turn the ball to keep it from burning, and it creates the characteristic spherical shape of an æbleskive.   
  9. It is important that the æbleskiver bake at moderate heat. Turn the æbleskiver several times and cook until golden brown all over.
  10. Remove all of the æbleskiver from the pan and generously sprinkle them with powdered sugar. Traditionally æbleskiver are served with raspberry jam, strawberry jam or sugar.
  11. Remove to a serving plate and serve immediately.  Optionally, sprinkle confectionery sugar over the æbleskiver.

 Tip:Æbleskiver can be kept warm in the oven, and they can also be frozen.

 Trivia: Did you know that the Danish meaning of æbleskiver is apple slices?

We hope you enjoyed our recipe video! If you like the video, please be sure to subscribe to our YouTube Channel Scandinavian Today.  Our channel has videos including

Our Scandinavian recipes including Danish, Norwegian, Swedish and Finnish are on http://scandinavtoday.blogspot.com/

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How to Make A Danish Birthday Cake – Dansk Fødselsdagskage – Karen Grete Sings Danish Birthday Song

 

There’s nothing like the taste of a homemade birthday cake that you make in your own kitchen. Baking a cake is as simple as measuring ingredients, mixing them in the right order.  But the fun part is to decorate the cake!  

Here we have a simple recipe to make a Danish birthday cake (Dansk Fødselsdagskage).  Our recipe is to make a two layer cake (lagekage).  This is a perfect recipe if you only have one baking pan to bake a cake. 

Also, in the video we made a traditional Danish birthday cake for the Queen of Denmark. Queen Margrethe II birthday is on April 16th.  So we decided to make a birthday cake for her. Also Karen Grete sings happy birthday too!

 Click on our YouTube video 
to see how Karen Grete makes the Danish birthday cake

Cake (Lagkagebunde) – makes 1 cake, cut into 2 thin cake layers 

  • 3/4 cup butter or 1 1/2 sticks
  • 1 cup sugar 
  • 3 eggs – make sure that your eggs are at room temperature)
  • 1 1/3 cups flour 
  • 3 tablespoons of milk
  • 1 teaspoon baking powder 
  • butter or cooking spray

 Variations with the Cake batter:

  • Add 1 teaspoon of either vanilla extract, almond, lemon or orange zest to batter.
  • shaved some chocolate on top of the whipped creamed cake to make it look even prettier.
Cake Assembly  Ingredients

  • 3/4 cup of strawberry or raspberry jam
  • Custard Filling– check our blog post and our YouTube video on how to make homemade custard filling
 
  • 2 cups of whipping cream
  • cake decorations: Danish Flags, candy, etc
Kitchen Utensils
  • 9 inch round cake pan or springform pan
  • measuring cup
  • whisk or a hand mixer or electric mixer
  • measuring spoon 
  • medium mixing bowl
  • wooden spoon
  • spatula
  • wax paper and draw an 9″ circle (optional)
Cake Directions:
  1. Preheat oven to 435 degrees F
  2. Using an 9 inch cake pan, either spray cooking spray or butter the bottom of the pan. Make sure to grease it well with butter or cooking spray so the cake won’t stick to the pan when it’s baked.  Optionally trace a circle of the bottom of the pan onto parchment paper and cut the circle out. Place the parchment paper circle onto the greased bottom of pan and set the pan aside.
  3. In mixing bowl, cream softened butter with granulated sugar and beat until light and fluffy. 
  4. Beat the eggs one at a time into the mixing bowl.   
  5. Mix the flour with the baking powder in a separate small bowl.  
  6. Add the flour mixture into the mixing bowl. Beat until well blended. Turn the electric mixer off and use a spoon or spatula to scrape the sides of the bowl so every bit of batter gets mixed completely. 
  7. Add the milk gradually.  Mix until smooth until the batter comes together and no white bits of flour remain.  While mixing, stop occasionally to scrape down the sides of the bowl with a spatula or spoon to ensure that everything is mixed thoroughly.
  8. Pour the batter into the prepared cake pan. Use a spoon or spatula to scrape the sides of the bowl so every bit of batter makes it into the pan. Spread batter evenly
  9. Bake at 435 degrees on the center oven rack for 8 to 10 minutes or until light golden brown.  Careful not to over-bake the cake. It’s done when the cake feels firm to the touch or by inserting a toothpick into the middle and it comes out clean, rather than coated with batter.
  10. Let the cake cool in the cake pan on a baking wire rack for 10 minutes.  Then once cooled, run a small butter knife around the pan edges to loosen the sides from the pan.  Place the wire rack over the top of the pan, invert it, and tap it lightly to remove the cake.
  11. Let the cake cool for several hours. (for best flavor make the cake the night before)
  12. Make sure cake is completely cooled before cutting it into 2 cake layers. 

Assemble the Cake

  1. Remove bottom cake layer on to a serving plate or cake platter.   
  2. On the bottom layer spread the Custard Filling.  Then add  droplets of jam on top of vanilla cream.  Make sure there are plenty of droplets all over the vanilla cream surface.
  3. Place the top layer onto the first cake layer. 
  4. Whip the cream in a mixing bowl until frothy. 
  5. Spread on the top and the sides of cake with whipped cream.
  6. Spoon in a pastry bag and pipe over the cake.  Decorate with flags and candles for a birthday.  Add strawberry all around the edging of the cake.

  7. Please note that the cake can be assembled ahead of time (without the whipping cream) and refrigerated. The flavors blend well 
 

Here are the words that Karen Grete sung in the video

In Danish
I dag er det [name]s fødselsdag
Hurra, hurra, hurra!
han/hun sikkert sig en gave får
som han/hun har ønsket sig i år
med dejlig chokolade og kager til.

Translation in English
Today it is [name]’s birthday
Hurray, hurray, hurray!
He/she probably recieves a present
that he/she has wished for this year
with lovely chocolate and cakes.

Sometimes it is fun to mix and match old and new when setting a table. In this photo, we have an IKEA floral place mat, a Nordic pewter cake server, a vintage Royal Copenhagen Blue Flower pitcher sitting behind the cake and to the left there is a vintage leaf shaped candy dish.  The cake is sitting on a Royal Copenhagen White Fan plate. Yes! The White Fan plate is so large that it could hold the large birthday cake!

Our Scandinavian recipes including Danish, Norwegian, Swedish and Finnish are on http://scandinavtoday.blogspot.com/
*how to make Danish Christmas rice pudding with cherry sauce dessert recipe (Risalamande med kirsebærsauce)


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