DANISH OVEN PANCAKE (AEGGEKAGE)
An Aeggekage is a traditional Danish oven pancake, usually served as a buffet item or as a dessert for a family holiday meal. It is a light, cake-like dish that is not too sweet and absolutely delicious with fresh seasonal berries and fresh whipped cream! (Think of it as a sweetened Yorkshire pudding). Just make sure you serve immediately, this pancake does not do well cold nor is it a good leftover. But chances are you won't have any remaining Aeggekage to worry about!
Provided by WOLSELEY
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes Baked Pancake Recipes
Time 1h10m
Yield 8
Number Of Ingredients 10
Steps:
- Whisk together eggs, milk, sugar, and salt until smooth. Whisk in flour until incorporated, then set mixture aside and let stand for 30 minutes.
- Preheat oven to 500 degrees F (260 degrees C).
- Place butter into a 9x13 inch glass baking dish, and place into the preheated oven until it melts, then brush it all over the insides of the hot dish. Pour batter into hot baking dish and bake in preheated oven for 15 minutes.
- Sprinkle with lemon juice, top with berries, and dust with confectioner's sugar; serve immediately with whipped cream.
Nutrition Facts : Calories 361.4 calories, Carbohydrate 34.2 g, Cholesterol 227.1 mg, Fat 19.8 g, Fiber 1.6 g, Protein 12.2 g, SaturatedFat 10.7 g, Sodium 623.6 mg, Sugar 8.9 g
DANISH EASTER CAKE (PAASKE KAGE)
This is an old recipe I have from my grandma' Johansen from Denmark. It is very light and a delicious Easter cake, it can be used as a Christmas cake as well, but as most yeast bread it taste best when it is still luke warm.
Provided by Scandigirl
Categories Breads
Time 1h45m
Yield 1-2 Cakes
Number Of Ingredients 14
Steps:
- Stir the yeast into the luke warm milk.
- Add sugar, egg, margarine in small bits.
- Add 3/4 of the flour.
- Work the dough with a wooden spoon, until it has combined.
- Then work the rest of the flour into the dough with the hands, but not more than just combined.
- Don't over work it.
- Let the dough rise with a small amount of flour dusting on top, cover with a clean dish-towel about 30 minutes in a normal kitchen temperature.
- Fill: Combine the butter, sugar, cinnamon, raisins, and candied fruit.
- Roll the dough out on the table to oblong.
- Use a light hand in the soft dough.
- Spread the fill onto the dough, but not quite to the edges.
- Fold over the ends so the fill doesn't run out.
- Fold over the short part, so you now have 3 layers.
- Set the cake to rise again with a thin dish-towel to cover for another 30 minutes.
- Then brush carefully with cold coffee, or an whisked together egg, and sprinkle with sugar (not the fine kind) and 1/4 cup slivered blanched almonds.
- Bake in the middle part of oven at 400 degrees F about 30 minutes.
- Note: The cake will rise quite a bit and becomes surprisingly large.
- You can actually easily make two cakes instead of one if you wish.
- You can freeze the one, then thaw and reheat in the oven when needed.
Nutrition Facts : Calories 3509, Fat 203.2, SaturatedFat 77.5, Cholesterol 416.8, Sodium 2039.9, Carbohydrate 388.3, Fiber 14.6, Sugar 162.6, Protein 46.2
APPLE DANISH CHEESECAKE
As a teacher who has lived in eight different towns and taught in 11 schools in three provinces, I have sampled a multitude of staff room goodies and collected many recipes. The one for this delightful cheesecake has traveled with me since my second school. It's an excellent brunch item.
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 8-10 servings.
Number Of Ingredients 16
Steps:
- In a small bowl, combine flour, almonds and sugar; cut in butter until crumbly. Add extract. Shape dough into a ball; place between two sheets of waxed paper. Roll out into a 10-in. circle. Transfer to a greased 9-in. springform pan; gently press dough against the bottom and up the sides of pan. Refrigerate for 30 minutes. , In a small bowl, beat the cream cheese, sugar and cream of tartar until smooth. Add egg; beat on low just until combined. Pour over crust. , In a large bowl, combine the brown sugar, flour and cinnamon. Add apples and stir until coated. Spoon over the filling. Sprinkle with almonds., Bake at 350° for 40-45 minutes or until golden brown. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan.
Nutrition Facts : Calories 356 calories, Fat 22g fat (11g saturated fat), Cholesterol 71mg cholesterol, Sodium 169mg sodium, Carbohydrate 36g carbohydrate (23g sugars, Fiber 2g fiber), Protein 6g protein.
DANISH COFFEE CAKES
I think that as long as I'm in the kitchen baking I might as well make enough to share. This traditional recipe gives me three cheese-filled coffee cakes drizzled with a sweet vanilla icing. -Sheri Kratcha, Avoca, Wisconsin
Provided by Taste of Home
Time 1h5m
Yield 3 coffee cakes (10 slices each).
Number Of Ingredients 20
Steps:
- In a small bowl, dissolve yeast in warm water. In a large bowl, combine the flour, sugar and salt; cut in shortening until crumbly. Add the yeast mixture, milk and eggs; beat until smooth (dough will be soft). Do not knead. Cover and refrigerate overnight., For filling, in a small bowl, beat the cream cheese, sugar and flour until smooth. Add egg, poppy seeds and extracts; mix until blended., Punch dough down. Turn onto a well-floured surface; divide into thirds. Return two portions to the refrigerator. Roll remaining portion into a 14x8-in. rectangle; place on a parchment-lined baking sheet. Spread a third of the filling down center of rectangle., On each long side, cut 3/4-in.-wide strips, about 2-1/4 in. into the center. Starting at one end, fold alternating strips at an angle across filling. Pinch ends to seal. Repeat with remaining dough and filling. Cover and let rise in a warm place until doubled, about 45 minutes. Preheat oven to 350°. , Bake 20-25 minutes or until golden brown. Cool on pans on wire racks. Combine icing ingredients; drizzle over coffee cakes.
Nutrition Facts : Calories 204 calories, Fat 10g fat (4g saturated fat), Cholesterol 30mg cholesterol, Sodium 112mg sodium, Carbohydrate 25g carbohydrate (11g sugars, Fiber 1g fiber), Protein 3g protein.
DANISH CHEESECAKE
I saw this on a food blog and wanted to make it. What better way to change the ingredients to American measure than recipezaar? I haven't made it yet, but I'll assume it's not as sweet as American cheesecakes.
Provided by Donut Chef
Categories Cheesecake
Time 1h10m
Yield 1 cheesecake, 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees f. Line the bottom of a 9-inch springform pan with parchment paper before locking the pan. Lightly grease.
- Whisk flour, baking powder and salt together and set aside.
- Cream the sugar and butter until light and fluffy. Add the egg and mix well. Add vanilla sugar or extract if you prefer. At low speed, mix in the flour, followed by the milk until fully mixed.
- Pour the batter into the pan and bake ten minutes. Prepare the next layer.
- Whip the cream cheese and sugar until light and fluffy. Beat in the egg. Stir in the zest if using berries. Set aside.
- Toss the fruit with cornstarch and sugar. Layer the fruit on the just-baked cake. Pour the cream cheese mixture on top.
- Bake at 350 degrees for 40 minutes or until a toothpick comes out clean.
- *You can use two thinly sliced apples or pears if you prefer.
Nutrition Facts : Calories 567.7, Fat 38.1, SaturatedFat 22.4, Cholesterol 257.4, Sodium 345.7, Carbohydrate 43.7, Fiber 6.2, Sugar 5.8, Protein 14.3
DANISH DESSERT CAKE
Easy and delicious cake to make, with a homemade whipped cream frosting and a strawberry glazed topping- so good! My friend Liz, shared this recipe with me after having this cake at her suprise birthday party this year. This was a recipe that I had to have. **Danish Dessert is found next to the Jell-O in baking section at the grocery store.
Provided by lisar
Categories Dessert
Time 1h5m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Prepare white cake mix according to package directions baked in 2 round cake pans.
- Prepare the box of Danish Dessert according to directions.
- While Danish dessert is cooling make frosting:.
- Beat whipping cream until fluffy and soft.
- Set aside.
- Then beat cream cheese and powdered sugar together until thoroughly combined.
- Fold whipped cream into the cream cheese mixture until throughly combined.
- Cut each cake round in half so you have four layers.
- Stack and frost layers.
- Stem and slice strawberries in half and make a border of the strawberries around the top of the cake.
- Chop remaining strawberries and add to cooled Danish Dessert and pour into the middle of the strawberry border on the cake.
- You can be creative and put a layer of Danish dessert in the middle layer of cake as a filling.
- This recipe cake can also be made in a jelly roll pan, then frost top and then spread Danish Dessert over the top.
Nutrition Facts : Calories 547.1, Fat 33.4, SaturatedFat 15.2, Cholesterol 128, Sodium 378.7, Carbohydrate 57.8, Fiber 1, Sugar 44.8, Protein 6
DANISH OVEN PANCAKE (AEGGEKAGE)
This sounds so good. This is an allrecipes.com recipe which was submitted by WOLSELEY. Here's the introductory statement: "An Aeggekage is a traditional Danish oven pancake, usually served as a buffet item or as a dessert for a family holiday meal. It is a light, cake-like dish that is not too sweet and absolutely delicious with fresh seasonal berries and fresh whipped cream! (Think of it as a sweetened Yorkshire pudding). Just make sure you serve immediately, this pancake does not do well cold nor is it a good leftover. But chances are you won't have any remaining Aeggekage to worry about!"
Provided by Happy Hippie
Categories Breakfast
Time 40m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Whisk together eggs, milk, sugar, and salt until smooth.
- Whisk in flour until incorporated, then set mixture aside and let stand for 30 minutes.
- Preheat oven to 500 degrees F (260 degrees C).
- Place butter into a 9x13 inch glass baking dish.
- Place into the preheated oven until it melts.
- Brush it all over the insides of the hot dish.
- Pour batter into hot baking dish and bake in preheated oven for 15 minutes.
- Sprinkle with lemon juice, top with berries, and dust with confectioner's sugar.
- Serve immediately with whipped cream.
Nutrition Facts : Calories 332.6, Fat 19, SaturatedFat 10.3, Cholesterol 250.5, Sodium 618.3, Carbohydrate 28.3, Fiber 0.8, Sugar 1.6, Protein 11.7
DANISH PASTRY
Rich buttery flaky dough that turns pastries into a sinful delight. Worth the effort and extra work involved.
Provided by Cindy
Categories Bread Yeast Bread Recipes
Time 3h8m
Yield 36
Number Of Ingredients 10
Steps:
- In a medium bowl, cream together the butter and 2/3 cup of flour. Divide into 2 equal parts, and roll each half between 2 pieces of waxed paper into a 6 x12 inch sheet. Refrigerate.
- In a large bowl, mix together the dry yeast and 3 cups of the remaining flour. In a small saucepan over medium heat, combine the milk, sugar and salt. Heat to 115 degrees F (43 degrees C), or just warm, but not hot to the touch. Mix the warm milk mixture into the flour and yeast along with the eggs, and lemon and almond extracts. Stir for 3 minutes. Knead in the remaining flour 1/2 cup at a time until the dough is firm and pliable. Set aside to rest until double in size.
- Cut the dough in half, and roll each half out to a 14 inch square. Place one sheet of the cold butter onto each piece of dough, and fold the dough over it like the cover of a book. Seal edges by pressing with fingers. Roll each piece out to a 20x 12 inch rectangle, then fold into thirds by folding the long sides in over the center. Repeat rolling into a large rectangle, and folding into thirds. Wrap in plastic and refrigerate for at least 30 minutes.
- Remove from the refrigerator one at a time, and roll and fold each piece two more times. Return to the refrigerator to chill again before shaping. If the butter gets too warm, the dough will become difficult to manage.
- To make danishes, roll the dough out to 1/4 inch thickness. The dough can be cut into squares, with a filling placed in the center. Fold 2 of the corners over the center to form a filled diamond shape. Or, fold the piece in half, cut into 1 inch strips, stretch, twist and roll into a spiral. Place a dollop of preserves or other filling in the center. Place danishes on an ungreased baking sheet, and let rise until doubled. Preheat the oven to 450 degrees F (220 degrees C). Danishes can be brushed with egg white for a shiny finish.
- Bake for 8 to 10 minutes in the preheated oven, or until the bottoms are golden brown.
Nutrition Facts : Calories 226 calories, Carbohydrate 26.8 g, Cholesterol 36.2 mg, Fat 11.2 g, Fiber 0.9 g, Protein 4.3 g, SaturatedFat 6.8 g, Sodium 142.4 mg, Sugar 3.7 g
DANISH COFFEE CAKE
My mother gave me this recipe when I was a teenager - it's something I treasure as a childhood memory. She made this tender, flaky pastry as part of a special breakfast on Sundays or holidays. I often bring these easy-to-fix pastries to ladies' meetings. They can't believe how good they taste with relatively few ingredients. -Lee Deneau, Lansing, Michigan
Provided by Taste of Home
Time 1h
Yield 3 coffee cakes (6 servings each).
Number Of Ingredients 11
Steps:
- Place 1 cup flour in a large bowl, cut 1/2 cup butter into flour until mixture resembles coarse crumbs. Sprinkle with 2 tablespoons water; toss with a fork until mixture forms a ball. Divide into thirds. On a floured surface, roll each portion into a 9-in. x 6-in. rectangle. Place on greased baking sheets; set aside. , In a saucepan, bring salt and remaining butter and water to a boil. Add remaining flour all at once; stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny. , Spread over the dough. Bake at 400° for 30 minutes or until puffed and golden brown. Cool for 10 minutes before removing from pans to wire racks., For icing, combine the butter, confectioners' sugar, vanilla and enough water to achieve desired consistency. Spread over warm coffee cakes. Sprinkle with walnuts. Store in the refrigerator.
Nutrition Facts : Calories 224 calories, Fat 14g fat (7g saturated fat), Cholesterol 66mg cholesterol, Sodium 159mg sodium, Carbohydrate 21g carbohydrate (10g sugars, Fiber 1g fiber), Protein 3g protein.
DANISH YEAST COFFEE CAKE (KAFFEKAGE)
I haven't tried this yet; from the cookbook Aeblskivers and More - A Sampling of Danish Recipes by Lisa Steen Riggs.
Provided by AB_Fan
Categories Breads
Time 3h
Yield 2 cakes, 24 serving(s)
Number Of Ingredients 10
Steps:
- Scald milk; cool to lukewarm.
- Pour 1/4 cup of the cooled milk over the yeast and let stand.
- Beat remaining milk into 2-1/4 cups flour.
- Stir in the yeast mixture; let rise until dough springs back to touch,
- then mix in melted butter, sugar, lemon rind, and beaten eggs.
- Stir in the remaining flour.
- Spread dough about 1 inch thick on two greased baking sheets and let rise again.
- When well risen, sprinkle with cinnamon and almonds; dot with firm butter.
- Bake in preheated 400 degree oven for 15 minutes; lower heat to 375 degrees and bake until brown, about 12-15 minutes.
Nutrition Facts : Calories 161.6, Fat 6.7, SaturatedFat 3.7, Cholesterol 41.9, Sodium 55.6, Carbohydrate 21.4, Fiber 0.8, Sugar 4.3, Protein 3.9
CREAM CHEESE DANISH COFFEECAKE
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
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
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