Wood logs

Wood logs is a danish pastry.

It’s soooooo good. I just love them but was a littel surprised at first when a found out what was in them.

You can always find them in a danish bakery.

It made with left over cake from the day before. . Which mean, the dry cake nobody eats put in a mixer and rolled out like truffles or poop like Mr.big c and Sophia agreed on last.

I know that it’s not offen you have cake left overs but if one day you have I advise you to try this and I promise you will always have a little bit of cake left overs from now on.

  • 500 g of cake. All kinde of dry cake. The best is choclat cake but well I now that is a tough one.
  • 50 g of almond flower
  • 150 g dark chocolat
  • 2 spoones of raspberry marmalade
  • 2 teaspoons essense of Rum but if there are no kids change that with Bailey….
  • Marzipan

Put the cake in a mixer.

Mealt the choclat in the microwave or the old fachon way in bain marie.

Add the rest of the ingredience and mix. Put it in a bowl and let it cool down in the fridge.

You can make your marcipan by your self wiche it really eassy but that recepy I will give you another day.

Roll out you marcipan on the tabel with a little help from icing sugar on the surface.

Roll it out.

Take a spoon of truffle mass and make it like the sice of you Thom. Cut the marzipan so that it can cover the surface of the log.

Dip the ends in melted choclat and f.exampel chopped pistachios and let it rest in the fridge for 1 h.

But if you don’t have marzipan just roll them out as truffles and give them some sprinkles, coconut flakes and they taste as good….

Bob apetit




It’s soon Easter.

I don’t know about you but here it’s a family affair. often we also invite close friends and ends up with a tabel of 10 to 12 persons.

The lamb has been ordered and are coming this Saturday morning. Going to prepare it with different herbs from the garden, garlic, olive oil, lemon and lime zest. Its easy and it taste like heaven. Ohhh and the secret….. slow coking for hours at a small temperature.

But evry year the big question is what are we going to have for dessert?

Normally I would make a lemon mouse or find a recipe of a carrot cake with lime that every body seems to be making at the moment. BUT my mother in law came by with another box of clementines.

I don’t think, I can eat 4 kilo of clementines. So I have to come up with some ideas. My first one was making a sorbet or a Pavlova.

But in the end I made a clementine curd, a white chocolate layer cake and mascarpone lemon zest cream. ughhh my it was good. It looks a little bit off on the photo but had a little help from my small house elf’s and they don not always have a pair of steady hands.

Well if ever you’d want to try it here goes.


Layer cake:

  • 200g of melted butter
  • 85 g of white chocolate
  • 200g of sugar
  • 200g of flour
  • 4 eggs room temperature
  • 2 tsp of backing powder

pre heat the oven at 175°.

use 2 small cake forms at a radius of 18 cm. Butter them up with some butter and a paper towel.

Add a spoon full of flour. Hit the form gentle on the side and the flower will stick to the butter which makes it easier to take the cake out of the form.

it’s a Normal  4*4 cake or also called Vitorian cake recipe easy to make and taste so good.

melt the butter on the stove on a low fire. when melted put the chocolate in. Stir it from time to time until it’s all liquid. Put aside.

In a bowel mix all the ingredients together until you have a soft and smooth batter.

divide them in the cake forms and let them bake for 20 to 25 minutes. They are done when golden. But you can also check  with a toothpick to see if it is done. Put the toothpick in the middle of the cake. If it comes out clean with no batter sticking to it, the cake is done otherwise give it 5 min more.

put the cakes on a cooling rack.

Clementine curd:

  • 260 g of juice from the clementine
  • zest from 2 clementine
  • 200g of sugar
  • 4 eggs
  • 100 g of butter

in a small pot put the juice, zest and the sugar over low heat. When the sugar is gone add the butter and let it melt.

it most never boil.

add one egg at a time and let it combine together.

Let it cook over low heat just near a simmer, don’t forget to stir until it thickens. It takes about 5 to 10 minutes.

Remove it from the heat. put it in a bowel or a jar and let it cool down in the refrigerated…

it taste so good….. Sophia and I love it on Greek yoghurt.

It can hold for about 3 weeks in the fridge.



200g of mascarpone

100g of iced sugar

and the zest from one lemon

Mix it all together.

Take the cake out of the forms. Put one cake on a plat with a small dot of mascarpone cream between the cake and the plate. It makes the cake stay put and not slide away or fall of or….. On the cake add a layer of mascarpone cream and then clemtine curd. put the other layer of cake on top. Mascarpone cream on the top and even it out.

Now normally I wanted to put some of the cream on the side to. Make it smothe with a knif so it got even and white all around for in the end to put the clemontine curd on top and make it fall down naturalyl. But my little helper thought other vice.. she wanted holes for the easter bunny to hide…so we only add the clementine curd and small easter eggs on top.

well it still taste good and now we have a jar full of clementine curd left which will be perfect to make som easter cookies with.










 Buns a la cinnamon

Wednesday the day where school is off. Normally I have all sort of things planed out but in the end it all went down the drain.

Problems getting little c taking her nap and when I finally made it, Sophia barged in asking questions, needing my presences which resolved in a crying baby, a frustrating mom and a sad Sophia.

So we decided to make a cake together. Half of the ingredients, I did not have, so we made it up along the way. Sophia loved it. She even put her head in the bowl to lick it. Well she had to take a shower any way….. and now peace at last.

Its raining outside, the house is smelling of cinnamon , Sophia is watching a Danish television show with a big yellow teddy and a chicken, and Clara is eating her bun like a pro. So I will enjoy another cup of coffee before the peace is broken off.

cinema buns:

1 kg of flour

5-6 dl milk

11g baking powder

1 egg

150 of sugar

A pinch of salt

2 table spones of cardamom

1 table spones of ginger powder

150 g room tempetured butter


150 g butter

150 g brown suger

2 table spones of cinnamon

For the baking

1 egg

1 table spones of milk

Put all the dry ingredients in a bowl.

Have to be fast because the baking powder reacts when it gets wet.
So put the milk, the egg and half of the butter in the mixture. Stir god. Then incorporate the other half of butter. stir it to a nice dough.

Put the dough on a floured table. Role it out with a rolling-pin so the dough get 50 cm. Fold the snips in to the middle and roll out again. Do that 3 times. Role the dough out one last time so it is 60 cm long and 35 cm wide.
Mix the stuffing together. And put it on the rolled out dough. Butter it all over the dough. Fold the upper part to the middle and then fold the down part over it. So it becomes 3 layers.

Roll it out so it is 30 cm wide and 50 cm long. Cut stripes in 2-3 cm wide. Take the 2 ends and turned them each in one direction and fold the snips together in the middle. I put them all in a pan so they can absorb all the buttered cinnamon caramel that are melting in the oven.

Take an egg and whip it with a fork, add a bit of milk and brush the dough knots. Sprinkle a little bit of fresh sugar one the top before going in the oven. it adds a little extra.

Put them in a preheated oven at 200° fore about 25-35 min.

Bon appetite!