As my previous post – HERE – reveals May’s ‘diary’ themed cake club meeting saw people share baby news and an insight to busy lives.
While I used it as a chance to recreate an unusual bake I’d eaten when I met Danish Vikings – I would promise my life isn’t always that random, but my job as a feature writer often helps ensure it is.
Anyway. This was it.
I know. It doesn’t scream Vikings. There’s no long boat, or horns (the latter of which I learnt was a lie anyway) but I promise it did have links to the historic troublemakers.
With the recipe for the Viking crumble cake being sent to me by the lovely Mrs Jesper Lynge.
(He looks like this)
She plaited his beard at one point and it was hilarious, but that is neither here or there.
For the Viking Crumble Cake, you’ll need:
100g (Danish) rye bread
100g finely chopped hazelnuts
200g cane sugar
1 tsp baking soda
Jam, whipped cream and roughly chopped chocolate (for filling)
Start by buttering your chosen tin(s) – I split it into two that I usually use for Victoria Sponges – and prehead the oven at 200oC.
- Blend 100g (Danish) rye bread with 100g hazelnuts.
- Beat up 6 egg yolks with 200g cane sugar.
- Beat the egg whites until stiff.
- Mix the blended ryebread and hazelnuts with 1 tablespoon of baking soda.
- Mix the blended rye and nuts with the egg yolks
- Carefully stir the egg whites in the mix
- Put the cake mix in a buttered springform pan sprinkled with sugar
- Bake in the oven for 7-8 minutes at 200 degree Celsius
- Slide the cake in two cake layers
- Put jam and whipped cream on top of the first cake layer
- Put the next layer on top of the cake and cover with whipped cream and chopped chocolate
It was a weird process, but the result is actually pretty yummy. The rye and nuts make for a great sponge which balances the sweetness of the toppings.