Servings: cake
Quick and Easy Koldskål Cake
This is a lightning-fast version of a koldskål mousse with a kammerjunker base. If you prefer to make all the elements from scratch, then I recommend my recipe here instead...
Equipment
- Deciliter Measure
- Food Processor
- Cake Ring
- Baking Paper
- Pot
- Whisk
Ingredients
Bottom
- 95 gram Melted butter
- 250 gram Kammerjunker - Danish Bisquets
Mousse
- 300 gram Cream
- 500 gram Koldskål - Danish Cold Buttermilk Soup the one outside the fridge (yes, it had to be easy, not better but easier)
- 8 pcs. Gelatin Sheets possibly 9
- Water a little
Instructions
Base
- Crush, blend or process the kammerjunker in a food processor and mix it with the butter.
- Find a cake ring between 20 and 24 cm, depending on how thick you want the base.
- Line the bottom with baking paper and the sides with cake foil.
- If you plan to make the cake directly on the platter you will serve it on, skip the baking paper.
- Press your base into the cake ring and then chill.
Mousse
- Soak the gelatin sheets in water for 10-15 minutes.
- Once the gelatin is softened, melt it with a bit of boiling water and mix it with the koldskål. Here, you should whisk vigorously.
- Whip the cream and fold it into the koldskål mixture, then spread it over the base and chill or freeze it.
- When the cake has set, remove the ring and cake wrap, and garnish with edible flowers and crushed kammerjunker.
- Enjoy.