Danish Butter Cake

Danes like to bake in the winter months. They treat themselves to a cup of hot chocolate, bake some rolls or a cake and relax with a good book and some nice music. This is known as “hygge” – the Danish word for ‘a cheery atmosphere’ and ‘a pleasant experience.’ Some may translate  hygge to ‘coziness’ or ‘a sense of well-being.’ Hot drinks are closely associated with hygge. It can also be about providing a temporary shelter from the outside world – an activity completely different from social climbing, networking, competition, and materialism. Always nice to bake on a cold Sunday afternoon. I made this cake yesterday and invited the neighbors over for coffee.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Danish Butter Cake

Serves 8-12

270 g/9 oz. flour

175 g/6 oz. butter

50 g of fresh yeast or 1 package (ca.11 grams) dry active yeast

3 tbsp. heavy cream

1 egg

1 tbsp. sugar

Butter filling:

5 tbsp. icing sugar

150 g/5 oz. butter

Crème:

2 egg yolks

1 tbsp. sugar

3/4 cup/6 fl.oz.

2 tsp. flour

½ tsp. vanilla extract

1 egg, beaten, for brushing the cake

Icing:

1 cup/8oz. icing sugar

a little sherry or water

To make cake, sift flour into a mixing bowl. Add butter and rub it into the flour with your fingertips until the mixture resembles fine breadcrumbs. Grumble the fresh yeast into the cream or follow the instructions on the package of dry active yeast. Beat egg and sugar into the yeast mixture and pour this mixture over the flour. Mix all ingredients together quickly. Do not overwork the dough or it will become tough.

To make vanilla crème, beat egg yolks with sugar, flour and milk. Cook over low heat while beating the whole time until thick Remove from heat and add vanilla extract; then cool, stirring occasionally.

To make butter filling, cream sifted icing sugar and butter together to a smooth cream.

Preheat oven to 225°C./425°C.

On a lightly floured surface, roll out half of the dough to a large circle about 25 cm/10 inches. Place dough in a prepared tin. Spread the vanilla crème on the bottom.

Roll out the other half of the dough in a long rectangle 14 inches/35 cm and 8 inches/20 wide. Spread the butter filling on it. Roll the dough together and cut in slices. There should be 7 rolls. Lay the slices on the vanilla crème. Let the cake rise 30 minutes in a cool place. Brush cake with egg and bake 30-40 minutes.

To make icing, mix the icing sugar with a little sherry or  warm water to a thick icing. Put a spoonful of icing on each circle.

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