October 24, 2014


We love coffee and we love cake. In this delicious menu we give you mouthwatering cake recipees made by Danish food blogger Cecilie Svensson.

These cookies are absolutely delicious, even if they do take a bit of time to make. Make the caramel the day before, so it can stand and set over night. It is important that it cools down completely before you mix it into the buttercream.

Coffee Cookies:
300 g flour
50 g ground almond
2 tbsps finely ground coffee
200g cold butter, diced
100g icing sugar
1 whole small egg + 1 egg yolk
Caramel Buttercream
250 g sugar
30 g butter
2½ dl cream
The seeds of 1 vanilla pod
½ tsp Maldon sea salt
200g soft butter
200g icing sugar
100 g dark chocolate for decoration

Caramel sauce: place the sugar in a saucepan and let it melt over a low heat. As soon as the sugar starts to caramelise, carefully tilt the pan the pan from side to side to distribute the heat. Once the sugar has turned to deep, golden-brown caramel, add the butter and stir with a wooden spoon until the butter has been absorbed into the caramel. Add the cream and stir until the cream has also been absorbed. Let the caramel simmer without a lid, stirring regularly, for 5 minutes. Remove from the heat and pour it into a lidded container (not plastic) and let it set in a cool place.

Mix the flour, ground almond, coffee and butter and rub the mixture with your fingertips until it resembles coarse breadcrumbs. Add the icing sugar, whole egg and egg yolk and quickly knead the dough until it is consistent. Cover the dough in cling film and let it cool in the fridge for approx. 30 minutes. On a floured surface, roll the dough out thinly to a thickness of about 2-3 mm and cut into shapes, using a cookie cutter. Lay the cookies carefully on a baking sheet covered with baking parchment and bake them at 180˚ for approx. 12-15 minutes until they are crisp and golden. Let the cookies cool completely.

For the buttercream, beat the soft butter for a few minutes until it is creamy and fluffy, and then add the icing sugar, a little at a time. Then continue beating for a few more minutes until the cream is fluffy. As you beat, add the caramel, a little at a time. Transfer the cream to a piping bag with a star-shaped nozzle and pipe on to half of the cookies, before laying the remaining cookies on top. Melt the chocolate in a bain marie and then transfer to a new piping bag with a very small hole at the end. Pipe on to the finished cookies and let it harden for a couple of minutes before serving.


These little cakes can also easily be made in a larger version or even in a spring form cake tin. Just adjust the baking time accordingly. It is better to make the preserved prunes 1 or more days ahead of time, giving them time to really soak up the taste.


Preserved Prunes:
2 dl port or fortified wine
3 dl water
150 g cane sugar
1 star anise
1 vanilla pod, split lengthwise
2 whole cinnamon sticks
Approx. 600 g dried prunes
Mazarine dough:
250 g marzipan
250 g sugar
250 g softened butter
½ tsp vanilla powder
4 large eggs
3 tbsps flour
½ tsp baking powder
½ tsp salt


Halve the prunes. Boil the syrup and simmer, uncovered, for approx. 20-30 minutes. Pour the boiling hot syrup over the prunes and let them soak for at least a few days, preferably longer, to give them even more flavour. Heat the oven to 180˚. Beat the marzipan, sugar and butter until soft, fluffy and creamy. Add the eggs one at a time and beat thoroughly between eggs. Sift the flour, baking powder and salt into the mixture and fold in thoroughly. Fold in the prunes. Grease and flour a spring form cake tin or small, separate tins and fill with the dough. Bake the cake/s for approx. 35-40 minutes or, in the case of small individual cakes, for approx. 20-25 minutes. Let the cake cool before turning it out of the cake tin.


An affogato with warm undertones. The flavour of cardamom goes perfectly with coffee and raises this simple, delicious dessert on to a different level. This dessert was originally made with espresso, but you can also use extra strong coffee, as long as it is freshly made.

4 servings
Coffee Syrup:
1½ dl water
1 dl cane sugar
½ dl Kahlua (Can be replaced with coffee with 2 added tbsps sugar)
2 whole star anise
1 litre high quality vanilla ice cream or coffee ice cream
4 double espressos or 4 dl strong coffee


Boil up a syrup of water, cane sugar, Kahlua and star anise. Stir with a wooden spoon until the sugar dissolves, and then let it simmer for approx. 10 minutes. Let the syrup cool to room temperature.
Remove the ice cream from the freezer and let it stand at room temperature for approx. 20 minutes. just before serving, scoop the ice into 4 glasses. Make the espressos/coffee, and then pour over the ice cream immediately. Drizzle with the syrup and serve.