Summer and heat is here and hygge has moved outside. Outdoor summer hygge makes me crave the Danish pastry called “Hindbærsnitter” or “Raspberry Slices”. In fact, I cannot think of a happier cake than a Hindbærsnitte (except for maybe a cupcake or birthday cake). Just take a look at it! A real slice of happiness… Raspberries on a flaky crust glazed with sugar to give you that happy kick. And kids seem to go crazy for them – just cut the slices into halves for small children so the sugar doesn’t make them go truly crazy!
Hindbærsnitter have a lot in common with Pop Tarts but are not quite the same. You can find Hindbærsnitter in every Danish bakery. It is a true Danish classic. Good news is that you do not have to travel all the way to Denmark to bring them to your coffee table – they are actually pretty easy to make! So here you go – a recipe on how to make your own slices of happiness:-)
Hindbærsnitter / Raspberry Slices Recipe
300 gram / 10.6 oz all-purpose flour
100 gram / 3.5 oz confectioners sugar
200 gram / 7 oz butter, softened
2 egg yolks
250 gram /8.8 oz raspberry preserves with seeds
270 gram / 2 1/2 cups confectioners sugar
4 tablespoons cold water
How you do it:
Mix butter, flour, confectioners sugar in a mixer with paddle attachment or just with a spoon until crumbly.
Add the egg yolks and increase the mixing speed and mix until the dough is smooth and forms a ball but do not over-mix. Cover the bowl with plastic wrap and refrigerate for about 30 minutes.
Divide the dough into two. And here comes the trickiest part – at least for me – rolling each ball out on parchment paper so it forms a square of 25 cm 25 cm (9.5 x 9.5 inches). The dough kept sticking to the rolling pin. It helped to knead in a tablespoon or two of cold water and keep the rolling pin covered with flour. You can also use your hands to flatten the dough out. Repeat with the other dough ball.
Transfer each square of dough on parchment paper to a baking sheet. Then bake them one at a time for about 12 minutes on 390 degrees fahrenheit until light golden. Cool down for about 15 minutes.
Stir the raspberry preserves so it becomes more liquid and then spread it evenly on top of the first cake. Then carefully transfer the second cake piece on top of the first.
Mix the icing in a bowl. If necessary, carefully add a little more cold water drop by drop until it is thick and smooth like syrup. Cover the top piece with icing and spread the sprinkles over immediately after so they will stick.
Now you have to wait till the icing is completely dry before you cut it into 12 pieces or more. Use a big sharp knife and cut with a press, not a sawing motion. You might also want to cut the edges of so the slices are nice and straight on the sides.
The second hardest part is that you have to wait until the frosting is completely settled before you start eating. I recommend waiting a couple of hours before you serve them because they will taste better then.
And don’t forget to serve them with coffee – or a glass of cold white wine. They can be stored in an airtight container for several days. No need to refrigerate.
Recipe adapted from Mydanishkitchen.com
So, my “Friday Cake” series has ironically caused me more stress than hygge because I rarely have time to bake, hygge and write on Fridays plus it has turned me into a heavy sugar addict (Danish cake portions are really meant to share with guests…). And after all, what is the point of a hygge cake if you are so busy baking that you do not get to the hygge part? From now on I am just going to bake and post cake recipes when I have someone to bake them for and the time for it. This does not mean there won’t be more cakes on happyasadane – just not every week. I am already excited to try out more Danish cakes so lets see how long I can wait…