March 23, 2014

Hindbærsnitter "Raspberry Cutting" a la Mette Blomsterberg

The Tea Time Table is a monthly blogging event managed Karen from Lavender and Lovage and Jane from The Hedge Combers. And for March Jane had selected decorative cakes as theme. What a challenge for me, who is true believer in the rustic appearance !!!!

After many thoughtsI decided to keep it simple, actually very, very simple !!! No need to overdue it, when your talent within cake decoration is mostly limited to icing with different colours.

So for the annual "Gold ore " lunch for my fellow rowers the cake called hindbærsnitter kept jumping into my mind. Hindbærsnitter alias "Raspberry Cutting" is more or less the only cake, you can buy at the bakers shop here in Denmark, which is NOT containing any lactose. And this is requirement, when we on rowing trips, as one of my fellow rowers is suffering from lactose intolerance. Meaning, that most of the commercial available hindbærsnitter is made on vegetable fat !!!! And vegetable fat as butter replacement has NO room in my kitchen !!!! Therefore I have been buying lactose-free butter, so I could made hindbærsnitter fitting into both my "plenty of butter" kitchen and the stomach of a lactose-intolerant rowing friend.

Previously I have been baking this hindbærsnitter a la Dr. Oetker, but it was time for me to try my hand on the recipe of Metter Blomsterberg. I started off with watching the TV programme, where Mette Blomsterberg is making hindbærsnitter, so I see all the small tricks incl the speed Mette Blomsterberg was using on the KitchenAid  !!! You can also find this recipe in her latest cake book "Blomsterbergs skønne klassikere".

The taste is just fantastic with it´s richness of butter (real butter) anf freshness coming from the raspberry jam. Uuuhmmm - I will be baking these hindbærsnitter again, perhaps adding into raspberry flavour into the glazing, as I will still have some of this flavour in one of my kitchen cupboard.

Hindbærsnitter a la Mette Blomsterberg:

Raspberry jam:
  • 20 g water
  • 225 g raspberries - freeze or fresh
  • ½ teaspoon lemon juice
  • 135 g sugar
  • 1½ teasspoon pectin
  • 1 tablespoon sugar - for dry-mixing together with pecti
Cake plates:
  • ½ vanilla pod - only the corn
  • 70 g icing sugar
  • 150 g butter - at room temperature
  • 200 g (cake) flour
  • 25 g almond flour - finely grated almonds
  • 1 teaspoon baking powder
  • pinch of salt
  • 50 g water
  • 200 g icing sugar
  • water
  • "nonpareille" sprinkle
Raspberry jam:
  1. Add water, raspberries, lemon juice and sugar into a small cooking pot, and heat it up to the boiling point. Let is boil for 2-3 minutes.
  2. Slowly add in the dry.mix of sugar and pectin, while you stir very weel to avoid lumps.
  3. Let the jam cook for another 2-3 minites.
  4. Pour the raspberry jam into a container for storage. You can easily make the jam a few days in advance. 
Cake plates:
  1. Remove the vanilla corns from the vanilla pod. Seperate them by adding 1 tablespoon of icing sugar to the corns.
  2. Add all the dry ingredients into the mixing bowl.
  3. Mix the dry ingredients together with the butter on a mixer (I used a speed of 4 on my KitchenAid), when the dough looks likt coming together, add in the water. Mix everything very shortly together. 
  4. Place the cake dough cold in the refrigerator for ½ hour.
  5. Heat up the (conventional) oven to 200'C.
  6. Place the dough on a piece of baking paper covered with flour, before starting to roll out the cake plate dough. Move the dough around from time to time during the rolling process, so the dough will not stick to the surface. By rolling the cake dough on the piece of baking paper I find it much easier to move the dough from the table top to the baking tray. The dough should have a height of 3 mm and have the form of a equal square, so use a knife to trim the dough into a square.
  7. Prick holes in the dough with a knife, something like 12- 14 holes.
  8. Bake the dough at 200'C for 6 minutes in the upper part of the oven.
  9. Take the cake doguh out of the oven, let the dough cool down fpr 2-3 minutes.
  10. Measure the wide of the cake dough, divide this fugure by three, as there should be made 3 plates from the dough.  of the table top and thereby make it impossible to move the dough to the baking tray. Cut the dough into three plates of equal size. One of the three plates should be cut into two smaller plates. Move the plates away for each other.
  11. Bake the dough plates again at 200'C for another 4 minutes. The plates must not be baked to much, as the plates will be divided again later on into single servings.
  12. Cool down the plates.
  13. Fill the raspberry jam into a piping bag (trick of Mette Blomsterberg). Cover 1½ plate of cake with raspberry jam squeezed into the middle of cake. Spread the jam into thin layer covering the plate.
  14. Cover the raspberry plate with the rest of the plate.
  15. Make a galzing of icing sugar and water. And spread the glazing on top of the plates.
  16. Decorate the icing with  the other 1½ plate of cake.
  17. Sprinkle the "nonpareille" sprinkle on top of the glazing.
  18. Cut the plates into smaller pieces of cake.
  19. The cake is now ready to the served together with a cup of tea or coffe.

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