Fancy something sweet and yummy? Well, here's my take on a traditional Danish pudd, which is so easy to make and an absolute doddle if you use ready-made apple puree.
However, it does taste so much better with a slightly chunky freshly stewed apple puree.
It's a works equally well for summer or winter, or autumn if you're approach is seasonal.
It's a go-to when I need to make a party pudding.
However, it does taste so much better with a slightly chunky freshly stewed apple puree.
It's a works equally well for summer or winter, or autumn if you're approach is seasonal.
It's a go-to when I need to make a party pudding.
You can prepare in advance to make entertaining easier, and who wouldn't want to do that?!
It keeps for several days in the fridge if you're making a big one for the family ... or just for yourself!
It keeps for several days in the fridge if you're making a big one for the family ... or just for yourself!
Bondepige med Sloer/Aeblekage
Danish Apple Cake
Ingredients
(for about 6-10 servings, according to how ravenous you feel!)
3-4 large cooking apples
(or a couple of large jars of ready-made apple puree)
3-4 tbspn water
2-3 tbspn sugar
1 tspn vanilla essence, if desired,
(adding it to the puree or the cream, after preference)
About half a large white sliced loaf
(you can also add mini macaroons to the mix for a almond vibe)
approx. half pound/125 gr butter
3-4 tbsn sugar, to taste
Double cream, about 1/2 pint/300 ml.
Grated chocolate, fruit jam or jelly - optional
Method
Start by preparing the mixes for the three layers.
1. Peel and core the apples, slice thickly and chop into approx. 1inch/2.5 cm pieces.
Stew slowly with water for about 20 minutes, stirring occasionally to stop the apple sticking to the pan. Add a little more water if needed.
Puree the stewed apple with a hand blender or food processor.
Add sugar to the puree to taste and 1 tspn vanilla essence if desired. Leave to cool.
2. During the above process, whiz the bread in a food processor until fine breadcrumbs.
Gently melt the butter in a large frying pan. Do not let it burn!
Gently add the crumb mix to the butter, stirring with a wooden spoon and cook through till well-mixed and golden (not burned!); add the sugar and mix well.
Take off the heat and cool.
3. Whip the double cream, adding 1 tspn vanilla essence if desired, my preference.
Now it's assembly time!
Use a large glass serving bowl or individual serving glasses - just make sure you use glass to show off the yummy layers!
Starting with the crumb mix, layer alternately the crumb mix and apple puree, finishing with a crumb layer.
Top generously with whipped cream.
If preparing in advance, leave out the cream until just before serving.
Garnish, if desired, with a spring of edible flowers or leaves, grated chocolate or teaspoonfuls of jam/jelly - you choose.
And enjoy.
Velbekomme!
A la perchoine.
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