Recipes

Approximately 50 pieces.

500 g flour
125 g butter
175 g sugar
zest of 1½ lemons
3 eggs
3 tbsp. whipping cream
Oil for frying

10 pcs.

Foam:
½ dl water
260 g sugar
150 g glucose
125 g egg whites
6 g gingerbread spice
200 g dark chocolate
Marzipan base:
250 g marzipan
2 eggs
100 g sugar

Approximately 12 pieces.

375 g flour
150 g butter
50 g yeast
1.5 dl milk
1 tbsp. sugar
½ tbsp. salt

Cream:
2 egg yolks
1 tsp. good vanilla sugar
2 tbsp. cane sugar
3 level tsp. cornflour
2 dl whole milk
0.5 dl cream
4 dl lightly whipped cream

10 people:

Tart base:
250 g flour
135 g sugar
35 g chopped almonds
1 egg
200 g butter

Almond paste:
175 g chopped almonds
125 g butter
300 g sugar
4 eggs
1 dl whipping cream
75 g flour

Rhubarb:
400 g chopped rhubarb

Crumble:
50 g marzipan
25 g brown sugar
25 g sugar
85 g oatmeal
65 g butter

10 people

Rhubarb compote
600 g rhubarb, cut into small pieces
50 g water
150 g sugar
1 vanilla pod

Cream
5 dl coffee cream
30 g cornflour
50 g sugar
2 egg yolks
1 vanilla pod

Cream
2.5 dl lightly whipped cream

Crumble
50 g chopped hazelnuts
50 g butter
50 g wheat flour
50 g brown sugar

10 people

Base
150 g Digestive biscuits
60 g melted butter
20 g icing sugar

Cheesecake
60 g powdered sugar
60 g egg yolks
200 g neutral cream cheese
1 lemon (juice)
2 sheets gelatin
2.5 dl whipping cream

Rhubarb jelly
60 g rhubarb
60 g strawberries
60 g water
½ tsp. vanilla
70 g sugar
3 sheets gelatin

30 pcs.

Macarons:
100 g almond flour
100 g powdered sugar
33 g egg whites
Red food coloring
23 g water
100 g sugar
33 g egg whites

Strawberry ganache:
2 dl cream
25 g glucose
100 g strawberries
Zest of 1 grated lemon
1 tsp. vanilla
375 g white chocolate

10 pcs.

250 g marzipan
25 g coconut
50 icing sugar
10 g glucose

For decoration:
25 g coconut
200 g chocolate

10 pcs.

200 g marzipan
100 g nougat

10 pcs.

300 g marzipan.
20 g chopped almonds for decoration.

10 people

250 g wheat flour
135 g sugar
35 g chopped almonds
1 egg
200 g butter

Almond paste
175 g chopped almonds
125 g butter
300 g sugar
4 eggs
1 dl whipping cream
75 g wheat flour

Rhubarb
400 g rhubarb, cut into 1 cm thick slices

Crumble
50 g marzipan
25 g brown sugar
25 g sugar
85 g oatmeal
65 g butter

Approximately 25 pieces.

Raspberry jam – make the day before – or you can buy a good raspberry jam
250 g frozen raspberries
150 g cane sugar
5 g lemon juice
5 g pectin
5 g pectin mixed with 50 g sugar

Shortcrust pastry:
250 g butter - must be at room temperature
125 g icing sugar
250 g flour
125 g almond flour
1/2 egg
10 g vanilla pod

Kransekage mixture:
500 g raw marzipan mixture
200 g cane sugar
100 g egg whites

Instructions for melting chocolate when you need to mold a chocolate shell.

You will need:

A microwave oven
500 g of good quality real chocolate
A thin plastic bowl that is food safe.

50 g marzipan
50 g butter
50 g sugar

1 vanilla pod
70 g sugar
40 g cornflour
130 g egg yolks
5 dl whole milk
3 dl whipping cream (used for the cream filling)

2 dl cold water
50 g cold sugar
2 cold, fresh eggs (not pasteurized)
35 g yeast
550 g cold flour
15 g salt
50 g butter

Approximately 15 pieces.

1.5 dl whole milk
100 g butter
25 g yeast
50 g sugar
2 eggs
100 g whole wheat flour
250 g wheat flour
1 tsp. vanilla powder
1 tsp. cardamom
½ tsp. salt

Vanilla cream:
30 g sugar
3 egg yolks
2 tbsp. cornstarch
1 tsp. vanilla powder
2.5 dl. whole milk

Filling:
100 g marzipan
100 g sugar
100 g butter
1 tsp. cinnamon

Glaze:
150 g powdered sugar
2 tsp. cocoa powder
Boiling water

Approximately 120 pieces.

450 g dark chocolate

150 g soft nougat

150 g roasted nuts
(e.g., hazelnuts, almonds, or walnuts)

150 g dried fruit
(e.g., raisins, cranberries, apricots, or similar)