PARINGS / VINTER
HONEY CAKE PAIRING WITH SPARKLING TEA VINTER
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!
PARINGS / VINTER
HONEY CAKE PAIRING WITH SPARKLING TEA VINTER
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
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 diameterBake 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) and 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
