These cream cakes are another special cream cake made in many Danish cake shops with numerous varied versions.
Ingredients
Shortbread disks
Vanilla custard
Whipped cream
Finely chopped and toasted walnuts
Port wine jelly
Red coloured marzipan
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. Allow cooling while rolling some marzipan in long strips and making a ring. Place the marzipan ring on top of the round shortbread disk. Place a small dollop of plum jam in the middle of the shortbread disk. Pipe vanilla custard on the disk in a dome shape and pipe a cream rosette on top. Decorate with toasted walnuts and a triangle shaped piece of jelly.
Note: For a variation use plain, green or yellow marzipan and different coloured jellies.
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