Well tonight is Eurovision night, and it is one of those things that I have a bit of a mixed feeling about, but tonight I am going to embrace it and be a bit nostalgic, remembering how it use to be a bit thing when I was young.
And if you are going to do Eurovision, you need to do it right, have baked Danish Hindbærsnitter (raspberry cuts), lit a few candles and have set up the sofa with pillows and blankets, just like we were young.
And this time around we are even more lucky, we now have 2 changes of winning, kind of, being Danish but living in England must entitle you to root for both countries I think :-)
And if you are going to do Eurovision, you need to do it right, have baked Danish Hindbærsnitter (raspberry cuts), lit a few candles and have set up the sofa with pillows and blankets, just like we were young.
And this time around we are even more lucky, we now have 2 changes of winning, kind of, being Danish but living in England must entitle you to root for both countries I think :-)
Raspberry cuts:
400g Plain white flour
300g dairy free margarine
100g icing sugar
1 egg
300g raspberry jam
400g Plain white flour
300g dairy free margarine
100g icing sugar
1 egg
300g raspberry jam
Icing:
200g Icing sugar
6 teaspoon water
multicoloured sprinkles
200g Icing sugar
6 teaspoon water
multicoloured sprinkles
 |
| 1. first layer, 2. raspberry jam, 3. second layer, 4. after baking |
Mix together flour, sugar and margarine together.
Wisk up egg and ad to the mix to bring it all together.
The dough will be a bit sticky, but not to worry, just cover the bowl with cling film and let it rest in the fridge for minimum of 30minutes.
Divide the dough in half, and roll out one part between two pieces of backing paper till about 1/4 inch, ½ cm thin (helps to get the right shape if the baking paper on top is the same size as the baking pan). Remove one piece of backing paper and transfer to the baking pan, backing paper down.
Spread the raspberry jam onto the rolled out dough, and leave ½ inch of dough all the way around.
roll out the second piece of dough to the same size and shape as the first one, remove one piece of backing paper, and gently lay it on top of the raspberry jam, then peel off the baking sheet and press down the edges all the way around for the jam not to run out during cooking.
Cook for 18-20 minutes in a 200 degree oven till golden brown.
If it has bubbled up, press down with a piece of kitchen town, being careful not to get burned on steam that might come out from the middle.
Wisk up egg and ad to the mix to bring it all together.
The dough will be a bit sticky, but not to worry, just cover the bowl with cling film and let it rest in the fridge for minimum of 30minutes.
Divide the dough in half, and roll out one part between two pieces of backing paper till about 1/4 inch, ½ cm thin (helps to get the right shape if the baking paper on top is the same size as the baking pan). Remove one piece of backing paper and transfer to the baking pan, backing paper down.
Spread the raspberry jam onto the rolled out dough, and leave ½ inch of dough all the way around.
roll out the second piece of dough to the same size and shape as the first one, remove one piece of backing paper, and gently lay it on top of the raspberry jam, then peel off the baking sheet and press down the edges all the way around for the jam not to run out during cooking.
Cook for 18-20 minutes in a 200 degree oven till golden brown.
If it has bubbled up, press down with a piece of kitchen town, being careful not to get burned on steam that might come out from the middle.
When raspberry cuts have cooled down a bit but still a bit warm, mix icing sugar with water and spread on the cake and sprinkle the sprinkles.
Let the icing set and cut into wanted size pieces and enjoy with a hot beverage.
Let the icing set and cut into wanted size pieces and enjoy with a hot beverage.
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