September 12, 2017

Hindbærsnitter (raspberry cuttings) for the 2017 cake regatta at the rowing club

The winning cake of the 2017 cake regatta at the rowing club in form of hindbærsnitte (raspberry cutting), which is a very Danish type of cake.

I found a recipe in weekly magasin some time ago, which I twisted by adding in a small amount of raspberry extract in the icing part of the cake to boost the raspberry taste (using this raspberry cutting recipe as inspiration).

Hindbærsnitte (Raspberry Cutting): 8-10 pieces
  • 200 g (cake) flour
  • 50 g almond flour
  • 25 g icing sugar
  • 1/4 teaspoon vanilla sugar 
  • 150 g cold butter - cut into small pieces
  • 1 egg yolk
  • 250 g raspberry 
  • 125 g sugar
  • 1 tablespoon lime juice
  • zest of ½ lime
  • 2-3 g pectin - optional
  • 1 tablespoon lemon juice
  • 1 teaspoon raspberry extract
  • icing sugar
  • freeze-dried raspberries
  1. Start by making the raspberry jam. Heat up the raspberries, sugar, lime juice and lime zest to the boiling point.
  2. Let the jam simmer for 8-10 minutes to reduce the water content, and make the texture more thick. Addition of pectin can also increase the viscosity, so the jam will not float too much during the baking process.
  3. Cool down the jam in a container. The jam can easily be made the day in advance.
  4. Mix flour, almond flour, icing sugar and vanilla sugar together in a mini-blender (using the meat knife).
  5. Cut the butter into smaller pieces, which is added into the flour mix. Mix it together, untill the butter in crumbled into the flour.
  6. Afterwards add in the egg yolk, and mix until a dough is formed. The last knead can be done by hand.
  7. Form the dough into a square, cover it with cling film and place for min 30 minutes in the refrigerator.
  8. Heat the (conventional) oven up to 200'C.
  9. Roll the dough into a square with a size of 30x40 cm on a piece of baking paper and using the cling film for the upper of the dough, so the dough is not sticking to the rolling pin.
  10. Place the baking paper with the dough on a baking tray.
  11. Shread the raspberry jam on half of the dough and fold the rest of the dough on top of this jam layer. Use the baking paper as support, while you do this.
  12. Bake the cake in the middle of the oven at 200'C for 18-20 minutes.
  13. Let the cake cold down, before you decorate it.
  14. Mix the icing sugar, lemon juice and raspberry extract into a icing layer, which should cover the upper part of the cake together with freeze-dried raspberry.
  15. Cut the cake into smaller pieces using a sharp knife. 

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