Medallions

These cream cakes (Medaljer) are very common in Danish cake shops made in countless variations. The larger cake is normally made containing jam or jelly, cream and custard while the smaller version is only filled with custard.

Ingredients

Shortbread disks

Vanilla custard

Whipped cream

Red currant jelly

Chocolate icing or fondant

Method

Roll some shortbread out to a thickness of 3 mm and cut disks with a 6 cm round cutter. Place on a paper lined baking tray and bake in an 180˚C for approx. 12 minutes. When the disks are cooled place a small dollop of red currant jelly in the middle of half of the disks. Pipe a ring of whipped cream around the jelly and fill the middle with vanilla custard. Spread some chocolate icing on the other disks and place on top of the cream disk. Decorate with a rosette of whipped cream and a square slice of red currant jelly.

Note: For a variation use plain, red or yellow icing and different decoration such as walnut, pecan or almond.