December 9, 2024

 

Our 9th Yule Calendar surprise comes from our current May King, Master Hermanniadoc: it's a biscuit cake recipe!

If you have been to the Green Dragon Fridays recently, you might know that he is prone to spill his drink there. A lot. And in the vicinity of the ancient rug that serves as the "stage" for the performers of the event. I am often hosting the Friday gatherings, and as I spend much time in that danger zone of spilling, I might have scolded Hermann quite a bit. Now, before Yule, he wants to reconcile his misbehaviour by sending a biscuit cake recipe for the calendar. As a hobbit, I certainly cannot resist a good cake. I even got a taster myself! So, I guess I could forgive Master Hermann for the spilling he has done. But I am watching you closely, Hermann! (From a spilling distance, that is.)

Here is what he sent to us:

~

 

As much as I try to be a good hobbit it is hard to always behave. With the upcoming Yule it might be smart to smooth out some of the mistakes I made during the year.

Miss Pycella promised to try and forgive me for all the spilling on the Green Dragon Fridays if I shared this biscuit cake with her and the Yule Calendar.

Danish Biscuit Cake

This cake might not be only traditional for Yule time, but to me it has ended up that way.

As a kid I have no memory of us having this cake at any special occasions, but usually my dad made it and my brother and I would help by putting down the biscuits.

After growing up and moving out I rarely had this type of cake anywhere and it wasn't something I made myself.

Then maybe 15 years ago or so I got this craving to have it again and I found it at a local Bakery. But to my dismay it did not taste right at all, the bakery had made it with topping of orange chocolate and to me it was just wrong. Besides that it was really expensive.

That was when I decided to make my own. As it turned out buying ingredients was easiest when buying for two cakes. It is not really a cake you need to have all too much of in one go and as such it has become a thing we just make this once a year for Yule time.

Two cakes are much too much for us, so one we share with my dad and the other we share with my wife's family.

This is how I make it.

 

 

Ingredients:

250g Palmin (Coconut Oil/Fat)

200g Powdered Sugar/Icing Sugar

125g Cocoa (Unsweetened for baking)

3-4 Eggs (Pasteurized)

Pack of Vanilla biscuits

The process of making it is really easy once you get the hang of it.

First the sugar and the eggs needs to be whisked together. It can be done by hand or these days I use a powered hand mixer.

Traditionally regular eggs would have been used, but considering there is no heating of the eggs involved it is recommended to use pasteurized eggs and avoid any risk of salmonella.

Secondly the coconut oil is melted in a small pot and I add the cocoa powder to the melted coconut oil.

I used to mix in the cocoa with the sugar and eggs, but I learned that the ingredients sometimes parted a bit during the cooling process and having streaks of clear coconut fat in the cake just don't look appetizing. This way it will end up looking great each time.

Next step is letting the coconut oil cool a bit before mixing it in with the sugar and egg mass.

And finally layering the chocolate mass and biscuits in a loaf pan and setting it aside in the refrigerator for the next day.

 

 

 

 

The biscuits are common store baught ones in Denmark. They are plain wheat biscuits with vanilla. Not cookie type of biscuits. So I am not really sure if this is not a thing all over the world.