When Petra bake Jodekager last year, I realized that it has been ages since I bake the very similar Brune Kager. I couldn’t find my old recipe and so I read different swedish recipes to reconstruct it according to my memory. It is a kind of gingerbread which is made with a light syrup. And as I read the labeling of this light syrup in the supermarket some weeks ago and learned that is just made of glucose and invert syrup, I went directly for my homemade Invert syrup instead. This knowledge is really useful as I have always invert syrup in the pantry for making ice cream!
The Brune Kager made with Invert syrup turned out as good as I had them in my memory: thin, crisp and so delicious!
I baked some Madeleines for the christening of my little niece. I posted the recipe for the normal Maeleines some time ago, but at this time of the year I had the feeling that only one sort of Madeleines would be to boring. And so I seasoned the Madeleines with some cacao and gingerbread spice.
And so I had a delicious Christmas-Madeleines.
This Thursday we had once again a Disputation. After we prepared the traditional Doctor hat and Doctor wagon I came home late at Wednesday night and started to bake the Doctor cake. Normally we bake some kind of chocolate cake, but this time I felt very Christmassy and so I decided modify my chocolate cake recipe. Continue reading