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.
Hi everyone! It has been a few weeks since our last blog post. Sofie was on her honeymoon and then we had to catch up on developing some recipes so we took a little hiatus, but we’re back now!
Autumn is one of the best times of year to bake, with winter being the only season that beats it. That’s just my opinion, of course, but I think most people who do a lot of Christmas baking would agree!
Any Dane reading our translation of this cake as “Raspberry Meringue Cake” will probably chuckle a bit. That’s because it’s not at all what the Danish means. Really, this cake should be called “Grandfather’s Beard.”
