Thursday, September 16, 2010

Hazelnut cake Recipe from Holsteinborg Castle Denmark








I have an old danish recipe book that my mother gave me many years ago. It features classic Danish recipes that have been passed down from generation to generation. But guess from where? DANISH CASTLES AND MANORS! Cool huh! So, I will be making these and blogging the english translation to them. Reason being that 1~they are in Danish AND 2~they run on the metric system e.g. measurements are in grams and liters. So, my first featured recipe comes from the Castle of Holsteinborg located on the island of Sjaelland.
Here is a little background about the Castle. 
The famous Childrens fairy tale author H.C. Andersen (Little Mermaid, Ugly Duckling, Thumbelina and many more ) even lived there for a time....

HOLSTEINBORG CASTLE
Holsteinborg Castle was built by the Trolle family between 1598 and 1651 but has been owned by the Holstein family for 12 generations, since 1707. The impressive main building consists of four two storey interconnected wings surrounded by a moat. The castle is surrounded by an extensive, undulationg park, which falls gently away to the south towards Holsteinborg Cove. Because of its outstanding beautiful setting, the castle is one of the best known in Denmark. From the main building you can enjoy the view of the Småland Sea and the great Belt, including the idyllic small islands, Glænø and Ormø.

HOLSTEINBORG CASTLE AND H. C. ANDERSEN
Hans Christian Andersen visited Holsteinborg Castle for the first time in may 1856 following innumerable invitations from Count Ludvig Holstein and Countess Joachimine (Mimi) Holstein. Until his death (1875), he returned to the castle almost every year, 35 times in all. Here he truly felt at home. On a photograph taken on the veranda in 1870 he wrote:" At Holsteinborg my sun-picture was created. For here fairytales in my heart was laid."


HAZELNUT CAKE

1 cup Hazelnuts
1 cup dark chocolate ( I used morsels)
4 large egg whites
8 TBS granulated Sugar

Whip cream for garnish

Coarsely chop nuts and chocolate. Beat egg whites and sugar together in large mixing bowl. Add nuts and chocolate with spatula (set aside a little for garnish). Bake cake in a greased spring form pan for 1 hr at 255 F. When it has cooled, remove from pan and place on a round serving plate. Garnish with fresh whipped cream and sprinkled with the leftover nuts and chocolate.


2 comments:

  1. We have Danish heritage and we love celebrating it! Thanks for the Danish recipe as well as the history. Our Father always tells us great stories from Danish history! Fun fun fun!
    Rebecca@RootsAndWingsCo

    ReplyDelete
  2. Rootsandwingsco:-) So glad you enjoyed the post. I get so happy when people tell me about how they keep their Danish traditions!:-) Oh and by the way...LOVE your blog! :-)

    ReplyDelete

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