Take a bite, close your eyes and enjoy.
Fastelavnsboller (seasonal pastries, limited time only)
Fastelavn is a celebration in Denmark, similar to Halloween, but it always falls on a Sunday between February 1st and March 7th. This year it’s March 3rd. It originates with the feasting before Lent but today it is mainly a celebration for children. I used to look forward to Fastelavn because it was a day filled with costumes, fun and goodies.
Fastelavn is marked with special pastries, an annual treat to look forward to. They are called Fastelavnsboller. The word ‘boller’ is usually translated to rolls but these are not dinner rolls but sweet rolls filled with creme or pastries with jam in the center. The ones I offer on my menu for a limited time are made with vanilla bean and cardamom, creating a heavenly taste and a cozy aroma. One kind is filled with vanilla creme and almond paste. The other is filled with vanilla creme and chocolate. These are treats you have to try!
Herregårdskage (Manor Cake)
Looking at Danish recipe books is one of my favorite things to do… besides baking. I came across a recipe for this cake and I knew right away, it had to be on my menu. This cake is so Danish, so homey and so filled with hygge. One bite and I feel transported back to my childhood home.
The cake is deliciously moist inside, with a crunchy coconut meringue topping. Not too sweet, just sweet enough.
The name translated to English is misleading because I learned that Manor Cake is a fruit cake. But since herregård is manor in English, Manor Cake is the direct translation of the Danish name. How the cake got its name is a bit of a mystery to me. Perhaps it’s because there is something stately over its appearance. Or maybe it was a favorite of the Danish nobility. It’s anyone’s guess, but one thing is for sure, this is a favorite cake of mine.
Kanel Snegle (Cinnamon Rolls)
The smell of cinnamon and cardamom will fill your house when you bake these. Growing up, my mom would sometimes bake them straight from the freezer to have with coffee in the afternoon, but we would also have them from the bakery as dessert after breakfast, on special occasions. Now my own family loves it when I make these, and they have become a traditional part of Christmas Day brunch the years we don’t go to Denmark for the holidays. They are deliciously gooey and just sweet enough with a simple frosting to top it off.
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