VINTER is the optimal pairing for your winter desserts and sweets!
And the Danish pastry chef, Torben Bang, has honored us with his take on the perfect VINTER cake.
Torben has an incredible sense of taste and decoration when it comes to sweets, and has created a delicious honey cake with apricot-cranberry jam and chocolate mousse. Make your own and top it off with a glass of refreshing VINTER filled with elegant Christmas spices. Enjoy!

The gingerbread

50 grams of dark syrup
50 grams of brown sugar
15 grams of butter
75 grams of wheat flour
60 grams of buttermilk
1 /3 teaspoon baking soda
1/3 teaspoon ground cinnamon
1/3 teaspoon ground cloves

Instructions

Melt the syrup, sugar and butter in a saucepan and let the mass cool to about  35 – 37 degrees

Add the flour, bakingsoda,  spices and buttermilk little by little, stirring the mass together to a homogeneous mass

Fill the dough in a greased springform pan  about 22 cm in diameter

Bake the cake at 165 degrees for about 15-20 minutes

Place the cake to cool

The chocolate mousse

250 grams of cream
130 grams of 56% dark chocolate
150 grams of 34% milk chocolate
250 grams of whipped cream
.

 

Instructions

Cook the cream, pour it over the
finely chopped chocolate,
stir it together into a homogeneous mass,
let it cool down to about 37 degrees temperature,
then gently blend in the whipped cream

Set aside a small cup of mousse
(to be used for decoration)

Pour the rest of the mousse into a
greased springform pan

Put the cake in the freezer

The apricot-cranberry
compote

40  grams of dried apricot
20  grams of sugar
20  grams of dried cranberries
200 grams of water
1/2 vanilla bean

Instructions

Cut the apricots into small strips, boil up water,
vanilla and sugar,
add the apricots and cranberries

Leave to rest for about 1 hour

Put the pan back on the stove and, stirring constantly,
let it boil until it starts to accumulate
into a compote,
sometimes a little extra water
should be added

Place the compote to cool, once cooled,
spread it on the cooled gingerbread
(spread it from the center out,
leave about 1 cm free
to the edge of the springform pan)

The glaze

250 grams of cream
250 grams of 34% milk chocolate
3 gelantin sheets


Instructions

Soak the gelantin sheets in cold water

Bring the cream to boil then add the gelatin and stir it into the cream

pour it over the finely chopped chocolate and stir it together to a homogeneous mass

Let the glaze cool to about 37 degrees

Building the cake

 

Remove the frozen cake from the mold and place it on a bakery rack

Pour the warm glaze over the cakes and let them drip off a little

Move the cake onto a platter

Decorate the cake with some simple dots of chocolate mousse,
apricots, cranberries and possibly a little chocolate

 

Cherish !

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