I can’t write a blog about Denmark without writing about Danish pastries!! The famous danish pastry is wienbrød, which is mostly commonly recognized as a danish. Wienbrød is translated as “Vienna Bread”, as an Austrian baker created the first wienbrød in Denmark around 1840. Other popular desserts include Hindbærsnitter, two pieces of pastry that is sandwiched together with a generous amount of seedless raspberry preserves and then topped off with glaze and sprinkles, and Napoleon hats, almond-filled pastries are shaped like three- cornered hats.
This week I took a shot at making a dessert, which was a stretch for me because I don’t have much of a sweet tooth and I’m awful at making desserts. It was three of my sorority sister’s birthdays so I decided to take a whack at for them (yes I am an awesome sister). It took me two attempts, and a whole lot of running around to actually make Kiksekage (Chocolate Biscuit Cake) with an amaretto whipped cream. The first time I attempted to make it my dear friend Helen came to help, and as soon as she left it all went down hill…. I wanted to make more chocolate but I messed up my math (figures…) and it came out too liquidly, and didn’t firm up. Round Two: I temporarily don’t have a car so the second time around I had to beg my sorority sister Nakeshia to take me to the store. We are so goofy together that it took us forever to get ingredients. To my dismay I did not buy enough chocolate chips! I braced myself for the cold Ohio weather and trekked it all the way to Giant Eagle just for some chocolates…okay I got some stuffed olives too (I couldn’t resist) The final result was okay. It tasted delicious, and I was super proud of my whipped cream, but I think I made it with way too much chocolate, and it wasn’t as pretty as I hoped. Below I am going to give the recipe which well make less chocolate than I originally made so yours comes out better. This recipe is readily easy to make and would be perfect for parties! Enjoy.
- 3 1/2 cup of heavy whipping cream
- 2 sticks of butter
- 16 oz semi sweet chocolate chips
- 1 1/2 cups plus 2 tbsp confectioners sugar
- 7 oz of butter biscuits (not the breakfast biscuits they use in the U.S, but cookies, I found some at World Market)
- 2 tbsp amaretto
- a few sliced almonds
- Line a 9 x 5 in. bread pan with parchment paper so that all sides are covered.
- Pour 2 1/2 cups of whipping cream and 1 1/2 confectioners sugar in to a small pot, stirring occasionally bring to a slow simmer.
- Pour the hot cream mixture over the chocolate chips. Stir the mixture until shiny and smooth. Let cool for 5 minutes.
- Cut butter into small pieces and add to chocolate mix, stir until completely melted. Place mixture in refrigerator for 30 minutes to cool.
- While waiting for the chocolate to cool begin making the whipping by combining the leftover powdered sugar, heavy whipping cream and amaretto in and bow and whisk until thick. This step can take a while and might make your arm tired. Put in fridge once its done.
- Get the chocolate from the fridge and cover the bottom of your pan with chocolate, then place a layer of biscuits, repeat chocolate, biscuit, ending with a layer of chocolate. Sprinkle almonds on top.
- Cover the top of chocolate saran wrap and place in the freezer overnight.
- The following day gently and slowly lift the cake out of the bread pan. Place cake on a plate and slowly peel off parchment paper.
- Top with amaretto whipped cream and enjoy.
|Jasmine loves Kiksekage|