Medaljer

Medaljer

By
From
The Scandinavian Cookbook
Makes
10
Photographer
Lars Ranek

Known as medals, these very popular cakes are served for afternoon coffee. They are crisp and creamy, sweet and fresh.

Pastry

Ingredients

Quantity Ingredient
200g plain wheat flour
50g icing sugar
1 teaspoon organic lemon zest
100g butter, chilled and chopped
1/2 egg, beaten

Filling

Quantity Ingredient
1/2 vanilla pod
2 apples, peeled, cored and cubed, such as Cox’s Orange Pippin
100g demerara sugar
200ml double cream

Topping

Quantity Ingredient
200g good-quality dark chocolate
40g butter

Method

  1. To make the pastry, sift the flour and icing sugar into a mixing bowl and add the lemon zest. Rub the butter into the dry ingredients until the mixture resembles breadcrumbs. Add the egg and stir until the pastry comes together in a ball. Wrap in cling film and chill for 30 minutes.
  2. Preheat the oven to 220°C and line a baking tray with baking paper. Roll out the pastry on a floured work surface to a thickness of 2–3 mm. Use a 6–7 cm-diameter pastry cutter or the rim of a glass to cut the pastry into discs. Spread them out on the baking paper and bake for 6–7 minutes, then transfer carefully (they are a bit fragile) to a wire rack to cool.
  3. Cut the half vanilla pod lengthways and scrape the seeds out with the tip of a knife. Put the apples in a saucepan with the sugar and the vanilla seeds and bring to the boil, then reduce the heat and leave to simmer for 20 minutes. Stir the apple mixture together to give a thick sauce, then leave to cool.
  4. Melt the chocolate and butter together in a double boiler and stir until smooth. Spread half the pastry discs (medals) with the chocolate mixture, leaving a 2 mm border. Put aside to let the chocolate set. These are the ‘upper medals’.
  5. Whip the cream until it forms stiff peaks. Take the remaining medals and place one teaspoon of apple sauce on each. Fit a piping bag with a star-shaped nozzle and fill with whipped cream. Pipe a ring of cream around the apple sauce. These are the ‘lower medals’.
  6. Put the ‘upper medals’ on top of the ‘lower medals’ so that they cover the apple sauce and whipped cream. Serve immediately with coffee or tea.
Tags:
Scandinavian
Trine Hahnemann
seasonal
healthy
Danish
Swedish
Norwegian
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