Served at the end of a traditional Danish coffee & cake meet up. At these events, 7 kinds of soft and 7 kinds of hard (biscuit/cookie) cakes are served. You have to have some of everything.
At the end, when asked what else you have room for, guests may reply ‘nothing’ (‘ingenting’ in Danish), and they will get this little meringue dream. Crispy base with a fluffy meringue topping, light as anything. Because there’s always room for ‘Nothing’.
The biscuit base
- 200g plain flour
- 1 egg yolk
- 125g butter
- 1 tbsp cream
- 2 tbsp icing sugar
- Lemon zest
- 2 egg whites
- Tiny pinch of salt
- 100g caster sugar
- 1 large tsp vanilla sugar or vanilla extract
- 1 tsp white wine vinegar
- Optional: 3 tbsp finely chopped almonds
- In a food processor blitz the ingredients for the biscuits (if you don’t have a processor, crumble the cold butter into the flour, then incorporate the rest of the ingredients). Do not work the dough too much. When it is smooth, pop it in a plastic wrap and leave in the fridge for at least 30 minutes to set.
- Meanwhile, make the meringue topping. Whisk the egg whites with a teeny pinch of salt. Slowly add the sugar and vanilla sugar, bit by bit, and whisk on high speed until you have a shiny, glossy, firm mixture that forms sharp peaks. This will take quite a while. At the end, add the vinegar and – if using – the chopped almonds.
- Roll the dough out on a floured surface to the same height as a digestive biscuit. Use a round cookie cutter to cut out the biscuits and place on a baking tray. Repeat until all dough has been used.
- Either spoon out or use a piping bag to get the meringue mixture on to each biscuit. I like quite a thick layer (so the meringue stays gooey in the middle), but if you prefer less (and a crispier meringue), this also works.
- Bake in the middle of the oven at 150 degrees for around 15 minutes until the base is cooked. I usually leave mine in the oven with the door open for a further fifteen minutes, but this is optional.
- Variations: add colouring, different flavours and experiment. This really is a lovely light treat and worth the effort.
Recipe – Bronte Aurell 2014
More information about South Jutland coffee table on ScandiKitchen website.
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