Hindbærsnitte is a Danish pastry with raspberry jam. One of my colleagues made a sponge cake in hindbærsnitte-style, and it was so yummy. I later found the recipe, and made my own vegetarian version – which means this cake is eggless 😉
Servings: 15-20 pieces
Note: This take some time! 😛
The crisp dough:
300 g wheat flour
200 g butter (cold)
25 g sugar
250 g butter (softened)
150 g sugar
1 dl of milk
250 g wheat flour
1 teaspoon baking soda
200 g raspberry jam
150 powdered sugar
Approx. 2 tablespoons of water
(I prefer the glaze with cocoa, so I added 2 tablespoons of this)
Pictures with light and dark glaze are shown here.
First set the oven at 175°C (convection oven).
The crisp dough:
Crumble the flour and butter in bowl, and add the sugar. Knead the dough and keep it the fridge for one hour.
Part the dough into two, and roll both the doughs out on some baking paper, into a square of about 30 x 25 cm or as the fit into a baking pan. The doughs should be only a few mm thick.
Transfer one of the two squares into your baking pan, and keep the other aside.
The sponge cake:
Stir the butter and sugar with so it gets an airy texture. (I used a hand mixer.) Add small amounts of milk while stirring.
Sift the flour and baking powder in a sieve, and then add it to the butter/milk/sugar mixture.
Pour the raspberry jam into the mixture and mix it well.
Spread the batter into the pan evenly (the bottom of the pan should be covered with one of the 2 crispy doughs).
Now put the other crisp dough over the batter and remove the baking paper. Gently push the dough over the cake, and make sure it covers evenly.
Cover the cake with a baking sheet and bake it for about 50 min. Make sure the dough isn’t raw.
Let the cake cool.
Stir a thick glaze and pour it over the cake. Now the cake is ready to be served 😉