Små Flødekager Small Cream Cakes Danish Food

SMå FLøDEKAGER -SMALL CREAM CAKES - (DANISH)

Steps:

• Preheated oven to 350ºF.
• Butter and lighlty flour muffin tins.
• Whip the cream until its stiff, set aside.
• In a separate bowl beat the eggs with the sugar.
• Add the sifted flour and ground cardamom and mix thoroughly.
• Fold in the whipped cream.
• Half fill the muffin tins and bake 10 minutes 350ºF oven, or until golden brown. Frost as desired.

DANISH DREAM CAKE

Steps:

• Preheat the oven to 375°F. Prepare a 9-inch springform or round cake pan, greased and lined with baking parchment.
• In the bowl of a stand mixer, whisk the eggs, granulated sugar and vanilla sugar on a high speed for a few minutes, until white and light. Meanwhile, in a separate bowl, sift the flour and baking powder together.
• Carefully fold the flour into the egg mixture. Mix the milk with the melted butter in a jug/pitcher and carefully pour into the batter, folding it in until incorporated. Pour the batter into the prepared cake pan.
• Bake in the preheated oven for 35-40 minutes, or until almost done (try not to open the oven door for the first 20 minutes of the total baking time).
• To make the topping, put all the ingredients in a saucepan and gently melt together.
• Remove the cake from the oven and carefully spread the topping all over the cake. Return to the oven. Turn up the heat to 400°F and bake for a further 5 minutes.
• Leave cake to cool before eating, if you can (we are well aware it's hard to do that).