My favorite recipies

sweetie pieKatrine Langmach demonstrating the raspberry version of Per Schriver's Layer Cake.

Per Schriver’s Strawberry Layer Cake

  1. Buy at the baker two round sponge cake layers of c. 1 cm each (or bake them yourself if you must).

  2. Boil 100 g of sugar with a little water and one opened vanilla pod
    Soak 8 gelatin leaves (c. 40 g) in water and mixed in the hot syrup.

  3. Blend 300 g of strawberries (or raspberries that I think taste even better), fresh or thawed from the freezer.

  4. Mix the blended fruit with the syrup and gelatin.

  5. Whip 1/2 a liter of full cream.

  6. Mix 2/3 of the whipped cream in the fruit-gelatin mix once it starts to go stiff. Keep the remaining 1/3 for decoration.

  7. Add the 2/3 of cake filling between the sponges and the 1/3 on top.

  8. Decorate with the whipped cream on top and sides.
Axel's chocolate-orange layer cake
  1. Buy at the baker three round sponge cake layers of c. 1 cm each
    (or bake them yourself if you must).

  2. Whip 1/2 a liter of full cream.

  3. Add 250 g high quality dark chocolate melted in a container in
    boiling water and mix carefully.

  4. Slice 3 fresh oranges in thin slices.

  5. Sprinkle the sponge cakes with a bit of Grand Marnier or
    alternatively a bit of brandy in the chocolate cream.

  6. Place on the first sponge cake layer, the slices of orange, then a
    third of the chocolate-cream mix, then next layer etc. Cover the
    entire cake with chocolate cream and decorate with a few pieces of
    orange or some roasted almonds.

  7. Let it sit a few hours before eating. Very easy and very rich.