Have you ever tried a typical Danish dessert? One of these Scandinavian countries has a dessert that deserves a glance. In addition to having a variety of variations, the materials used are also unique. Fruits such as apples, raspberries, strawberries, and cherries are an integral part of this country’s sweet dish. Do not forget the important role of cereals such as wheat, rice, oats, and groats.
Of course, you are very familiar with typical Danish cakes. These cakes are famous for being delicious and in Indonesia are generally served during major religious celebrations. In Denmark, these cookies and biscuits can be served at Christmas. From pudding to biscuits, pancakes to pastries will be presented in the following list of typical Danish desserts.
What’s interesting about this typical Danish dessert is the name as well as the ingredients. The names and materials used do not match each other. This dish is a Danish pancake which translates to an apple slice even though there is no trace of apple or applesauce to be found on this pancake.
The modern version of this cake is made from wheat flour mixed with cream or milk, eggs, buttermilk, and sugar. There are also additional selected ingredients such as jam, lemon zest, and cardamom. The toppings are maple syrup, butter, whipped cream, and powdered sugar to enhance the taste.
Soft, light, and crunchy, this cake has no sweetness. The sweet taste is because there is strawberry, raspberry, blackberry, and black currant jam that goes with it. This popular Christmas specialty is available frozen or fried in supermarkets and is even sold on the street during winter.
Rye bread is a basic need for Danes. Black, rich in flavor, and made up of many grains, rye is not an ingredient commonly used to make sweets, but it is delicious when made into the main ingredient for rugbrødkage.
This cake, which dates back to 1754 in southern Denmark, was originally made from leftover rye bread to form layers of cake topped with generous amounts of whipped cream and blackberry jam. Rugbrødkage gives a fresh sensation in summer and is perfect for consumption on cold and dark autumn days.
This rye bread cake is a true southern delicacy and is commonly referred to as “brøtåt”. Southern Danes have a tradition of eating on Sundays called “sønderjysk kagebord”. This is a get-together usually at a castle or quaint pub where at least 14 other cakes are served, one of which is this rugbrødkage.
Hindbærsnitter, also known as ‘raspberry bar’, is a typical Danish dessert in the form of a cake made from shortcrust cakes, as is usually used for pie crusts. In the middle between the two layers of the cake is a delicious raspberry jam filling. The top of the cake is topped with colorful icing and sprinkles.
This cake can be found in almost every bakery in Denmark. Chances are the quality of hindbærsnitters varies widely, especially since bakeries don’t make hindbærsnitters every day. For cake lovers, hindbærsnitte is a must-try.
If you want to taste hindbærsnitte in the city of Copenhagen, try stopping by Lagkagehuset. This cake shop puts a lot of raspberry filling on this cake. Here the hindbærsnitter has two layers of filling instead of the usual one. It will taste better.
Soft rissalamande is traditionally made and enjoyed during Christmas. This Danish dessert is a lighter and creamier version of the classic Danish rice pudding. While plain, flavorful pudding is enjoyed on Christmas Eve, the next day it is usually mixed with whipped cream and almonds, then cooled and served with a thick cherry sauce.
An ancient tradition uses one whole almond placed in a pudding. Then whoever manages to find it will get a symbolic reward. Although rissalamande first appeared in the late 19th century, it is now part of the Danish Christmas tradition.
Wienerbrød is known as a typical Danish pastry. It is a multi-layered dessert made from a dough of leavened flour, sugar, eggs, and milk. Danish cakes go through a long preparation process from rolling, folding, and basting to cooling. The result is a delicious dessert that is crunchy on the outside and soft and buttery on the inside.
In Denmark, the toppings given for this cake are quite diverse, including nuts, chocolate, pearl sugar, remote, custard, and marzipan. The shape of this cake can also be varied such as a spiral, circle, pretzel, or number 8. In the United States, toppings are added fruit and cream cheese. On the other hand, the English version is topped with jam, cherries, apricots, raisins, candlenuts, and almonds in between, and cardamom is added to add sweetness and aroma.
In Denmark, this dessert is known as fastelavnsboller. This is a sweet roll, also famous in several other countries, such as Iceland, Finland, Sweden, Faroe Islands, also Estonia. Most of the typical Danish desserts you can find are sold in most bakeries during Shrove Monday, the Monday before Ash Wednesday.
This dessert is made from puff pastry and filled with whipped cream and icing or jam topping. Homemade versions can vary slightly. Most of this bread is made by combining yeast dough with raisins and candied rind. The taste of this bread varies from sweet to creamy and every bite melts in the mouth in an instant.
Don’t think that this simple-looking cake is just a loaf of caramel glaze. This typical Danish dessert may look ordinary but the Brunsviger is undoubtedly a delectable dish disguised as a simple piece of cake.
Nationally the place to look for this delicious cake is Funen because the bakers at Funen are quite skilled at making these cakes fluffy and covered in ‘remonce’, a Danish cake filling or topping made from a mixture of butter cream and sugar. Not only delicious, but Brunsviger is also easy to make.
Citronfromage is a creamy dessert made from Danish lemon. Although the name of this dish comes from the French words for lemon and cheese, the traditional and modern versions of this dessert never use cheese. Citronfromage also has more in common with the rich Italian pannacotta and the tangy French lemon mousse.
This dessert is made from eggs, cream, sugar, gelatin, juice, and lemon zest. At the final stage of preparation, beaten egg whites and whipped cream are added so that this dish has a soft texture and creamy consistency. Because it is usually associated with winter, citronfromage is generally refrigerated and served chilled. Usually, the top is decorated with whipped cream.
Danish lagkage is a kind of round layer cake that is generally served on special occasions. This cake consists of at least three layers of sponge cake combined with cake cream, fresh fruit, or candied fruit. Sponge cakes can be made using a variety of cookie doughs.
This cake is covered with a rich decoration of whipped cream and fresh fruit which gives it a very beautiful appearance.
In Denmark, usually lagkage is served at birthday parties and other special occasions, the texture of this cake is chewy with a creamy and sweet taste that is felt throughout the cake. Lagkage can enjoy it without other complements or can also be combined with a cup of coffee, tea, or juice.
Flodeboller or marshmallow puffs are bread spread with chocolate. Generally, these cakes are found in confectionery shops and supermarkets. This cake is usually eaten on birthdays or special occasions. Initially, the cream was used to fill the cake which was named “cream bun”, but then it was replaced with egg white.
This cake can even make a very tasty topping for ice cream. Therefore most shops that sell ice cream can be found this cake. Apart from the regular version, there is a luxurious flodeboller version where the chocolate has a thicker layer and better quality chocolate.
For the biscuits that serve as the basis for the flodeboller, substitute marzipan. Meanwhile, the toppings have a lot of variety, from nuts to cream. This cake has a nutty taste and a soft and crunchy texture.
All types of Danish pastries are called småkager. This broad term combines traditional and modern variants of Danish cakes that have a wide variety of ingredients, shapes, and consistencies. Today these cakes are usually made with wheat flour and mostly a mixture of various ingredients, such as chocolate, dried fruits, marzipan, flavorings, and nuts.
Although cakes can be eaten all year round, they are an integral part of the Danish Christmas tradition. Industrially produced variants are generally sold in round cans. This cake is famously given at Christmas. In Indonesia, this cake is also sold in round tins and is generally served during Eid or Christmas.
Denmark has many delicious desserts made for Christmas, one of which is jødekager. These are crispy pastries made from flour, eggs, butter, and sugar. Before being put into the tin, brush with the egg.
To enhance the taste and appearance, the cake is topped with cinnamon, sugar, and almonds. When bitten, the cake is soft, buttery, and has a nutty taste that will satisfy the connoisseur. This cake is also known as the Jewish cake because Jewish bakeries made and sold it in large quantities during the 18th century.
If so far you have only known Danish pastries sold in supermarkets or shops in blue cans, now your knowledge of Danish desserts has increased. This country has a variety of delicious desserts with various ingredients and forms.
If you are interested in tasting other typical Danish desserts, apart from pastries, you can stop by a pastry shop that sells Danish pastry. Or, you can also make it yourself at home.