Eat Some More Danish Tea Cake Recipes

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EAT-SOME-MORE DANISH TEA CAKE



Eat-Some-More Danish Tea Cake image

This recipe has been posted for ZWT II & my source is my "Classic Scandanavian Cooking" cookbook by Nika Hazelton. Per the intro, "From Mrs. Arne Christiansen, who lived in America but cooked in the best Danish manner. This cake is quick & easy to make."

Provided by twissis

Categories     Dessert

Time 1h20m

Yield 9 3 in square servings, 9 serving(s)

Number Of Ingredients 10

1/2 cup butter
1 cup confectioners' sugar
2 eggs
1 lemon, zest of, only, grated
2 cups flour (sifted)
2 teaspoons baking powder
1/4 cup milk
3 apples (peeled & thinly sliced)
2/3 cup blanched almond (chopped)
granulated sugar (as sweetness of apples dictates)

Steps:

  • Set oven at 350°F Cream together butter & confectioner's sugar till mixture is fluffy.
  • Beat in eggs 1 at a time. Stir in lemon rind.
  • Sift flour w/baking powder. Add flour to batter, alternately w/milk.
  • Spread batter in buttered & floured 9-in square baking pan. Arrange apple slices on top of batter in overlapping rows.
  • Sprinkle w/almonds. Sprinkle w/sugar in an amt that depends on the sweetness of the apples you have used.
  • Bake 50 min or till cake tests done. Serve w/sweetened whipped cream.

DANISH DREAM CAKE



Danish Dream Cake image

This cake has been a favorite since 1965, when a girl won a baking competition in with her grandmother's secret family recipe.

Provided by Brontë Aurell

Yield Serves 10-12

Number Of Ingredients 12

3 eggs
1 cup (225 g) granulated sugar
1⁄2 tsp. vanilla sugar (see note at top)
1¾ cups (225 g) all-purpose flour or cake flour
2 tsp. baking powder
2⁄3 cup (150 ml) whole milk
3⁄4 stick (75 g) butter, melted
1 stick (100 g) butter
1½ cups (150 g) dried shredded coconut
1¼ cups (250 g) dark brown sugar
1⁄3 cup (75 ml) whole milk
Pinch salt

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).

CREAM CHEESE DANISH COFFEECAKE



Cream Cheese Danish Coffeecake image

This recipe makes two large Danish. This is an old family recipe, perfect for holiday gatherings! Dust with confectioners' sugar before serving.

Provided by FallenAngel2781

Categories     Bread     Yeast Bread Recipes

Time 4h55m

Yield 16

Number Of Ingredients 12

4 cups all-purpose flour, or more as needed, divided
½ cup white sugar
1 ½ teaspoons active dry yeast
½ teaspoon salt
1 cup milk
½ cup butter
1 egg
2 (8 ounce) packages cream cheese, softened
1 cup confectioners' sugar
1 egg
1 tablespoon lemon juice
2 tablespoons milk

Steps:

  • Combine 1 cup flour, sugar, yeast, and salt in the bowl of a stand mixer.
  • Combine 1 cup milk and butter in a 2-quart saucepan over low heat; heat until very warm (120 to 130 degrees F (40 to 54 degrees C)), about 5 minutes.
  • Beat milk-butter mixture gradually into flour mixture on low speed. Increase speed to medium; beat for 2 minutes, stopping occasionally to scrape the bowl with a spatula. Beat in 1 cup flour and egg, occasionally scraping the bowl. Switch to the dough hook attachment; mix in remaining 2 cups flour until a soft dough forms.
  • Turn dough out on a lightly floured work surface. Knead until smooth and elastic, about 10 minutes. Shape into a ball. Transfer to a greased bowl. Turn over to coat top with grease. Cover and let rise in a warm place until doubled, about 1 hour.
  • Punch down dough and turn out on a lightly floured surface. Divide into 2 pieces. Place each piece in a separate bowl. Cover and refrigerate, 2 hours to overnight.
  • Combine cream cheese, confectioners' sugar, 1 egg, and lemon juice in the clean bowl of a stand mixer. Beat on low speed until evenly blended. Increase speed to medium; beat until fluffy, about 3 minutes.
  • Grease 2 baking sheets. Roll 1 piece of dough into a 12x15-inch rectangle. Transfer to a baking sheet. Repeat with remaining dough.
  • Spread cream cheese filling in a 4-inch strip down the center of each rectangle. Cut dough on both sides of the filling into 1-inch-wide strips. Fold strips alternately over the filling to create a braid. Cover braided dough and let rise in a warm, draft-free place until doubled, about 1 hour.
  • Preheat oven to 375 degrees F (190 degrees C). Brush tops of braids with 2 tablespoons milk.
  • Bake in the preheated oven until golden brown, about 20 minutes. Transfer to a wire rack to cool.

Nutrition Facts : Calories 335.9 calories, Carbohydrate 39.7 g, Cholesterol 70.7 mg, Fat 16.8 g, Fiber 0.9 g, Protein 6.9 g, SaturatedFat 10.3 g, Sodium 213.1 mg, Sugar 14.9 g

TEA CAKES III



Tea Cakes III image

A dainty cookie with nuts, that is rolled in confectioners' sugar. These cookies are similar to the Russian Tea Cakes and they don't last long!

Provided by Kirsten

Categories     Desserts     Cookies     Butter Cookie Recipes     Tea Cakes and Biscuits Recipes

Yield 48

Number Of Ingredients 8

1 cup butter
1 cup confectioners' sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
½ teaspoon salt
1 cup rolled oats
⅛ cup chopped pecans
⅓ cup confectioners' sugar for decoration

Steps:

  • Preheat oven to 300 degrees F (150 degrees C).
  • In a medium bowl, cream the confectioners' sugar and margarine together. Beat in the vanilla and salt until batter is fluffy and smooth. Stir in the flour, rolled oats and pecans. Roll into 1 inch balls and place on unprepared cookie sheets.
  • Bake for 20 to 25 minutes in the preheated oven. When cookies are still slightly warm, roll in confectioners sugar.

Nutrition Facts : Calories 74.7 calories, Carbohydrate 8.5 g, Cholesterol 10.2 mg, Fat 4.2 g, Fiber 0.3 g, Protein 0.8 g, SaturatedFat 2.5 g, Sodium 51.7 mg, Sugar 3.3 g

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Top Asked Questions

How to make a tea cake?
The ingredients to make a tea cake are straightforward. You’ll need flour, sugar, salt, baking powder, butter, egg, vanilla extract, and evaporated milk. For the topping, you will need powdered sugar and lemon juice. Secret ingredients sour cream and mayonnaise are a must to effortlessly achieve a cake-like treat!
What is a Danish dream cake?
This traditional Danish Dream Cake is so perfect! Airy, moist sponge cake with caramelized coconut topping will become one of your favorite cakes from the first bite! It’s that time of the year again, the most wonderful month ever!
What is the best month to eat Danish cake?
This traditional Danish Dream Cake is so perfect! Airy, moist sponge cake with caramelized coconut topping will become one of your favorite cakes from the first bite! It’s that time of the year again, the most wonderful month ever! December. The whole month
Where to eat the best cakes in Denmark?
From the north of Jutland to the border region with Germany, the cakes you are served reflect where you are in the country. South Jutland (pictured above) is the most famous region for cakes in Denmark. Here, you'll find a special type of spicy honey cake spread with apricot jam or buttercream, and also the South Jutland cake table.

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