Over the past few years, we have done our very best to share with you as many of the Danish classics as possible. These include cakes like drømmekage and brunsviger, pastries like kanelsnegle and tebirkes, and even savory dishes like smørrebrød.
Pavlova tends to be classified as a summer dessert. Why? Well, we love to top it with berries, which are at their ripest and most delicious in the summertime.
If you have been around on Skandibaking for really any amount of time, you will know that a favorite Scandinavian combination of ingredients is fluffy dough and vanilla custard.
It is April now, which means that Easter is right around the corner, as is spring. We are so
excited to be coming out of the darkness of winter, which this year has seemed particularly
long.
Today’s recipe is exciting to share. We won’t claim to have invented these, since they are a somewhat basic concept and I’m pretty sure others have made them before us.
As we find ourselves still in the dead of winter, spring feels far away. However, we know that time flies and colorful flowers and green grass will be here before you know it!
For us, an essential part of a delicious dessert is its texture, in addition to its flavor. It is true that some desserts should be soft rather than crunchy, while some should be crispy and crunchy instead of soft.
As we have worked on this blog, many of our recipes, while they are our own way of doing things, are not anything new. We base our blog on many baked goods and desserts that already exist.
If you had to choose one fruit or flavor that reminded you of the start of spring, what would it be? For me, nothing screams sunshine and springtime more than rhubarb.
