#brunsviger

For 7 of these 19 cm diameter cakes:

Ingredients:

Buns dough:

360 g day old danish (preferably those with custard or use cinnamon rolls)

120 g marcipan (persipan (made from abricot seeds) is almost actually better, but much more difficult to find)

360 g brown sugar

360 g soft butter

215 g vanilla custard (use a packet thing. Way more consistent results) (if your powder is old, you may need to add 1 teaspoon of vanilla sugar or extract)

90 g all purpose flour

For sprinkle: brown sugar and flour mix

Optional decoration: icing made from powdered sugar and water, gummy bears, and other such soft candy, chocolate

How to:

Make buns dough and weigh it at ~175 g (should give 7 perfectly) and either wrap and freeze or let rest

For the slop on top: In a stand mixer (or with the dough hook things on a hand mixer) with the beater (so not the hook or whisk) turn the danish into mush

While this goes on, make custard like the packet says. May involve math, so have a calculator at hand (math formula below cut)

Add marcipan and make sure it is completely combined. Scrape bottom a few times if needed

Add brown sugar and mix

Add the butter over a few times, scraping the bottom between each installment of butter.

Add custard and flour and quickly mix it in.

215 g slop for each cake. Rest can be kept in a box in the fridge for months.

Roll the dough out to fit the bottom of a 19 cm spring form (Google told me this... It's those cake pans that have a detachable bottom and a clasp on the side) and stab it evenly with a fork.

Line bottom of cake pan with baking paper

Put dough in cake pan and add slop and spread as evenly as you can

In oven at 35 C with a water vapor bath under it for 25 minutes

While it rises you mix 1 tablespoon brown sugar with 1 teaspoon flour per cake you make (so if you make all 7 at once you mix 7 tablespoons brown sugar with 7 teaspoons flour)

When risen, remove water vapor container and cake from oven and preheat to 210 C convection.

Stab the cake with a very sharp knife all the way around and spiral inwards. The more evenly you stab the better the cake will be. ("why proof it if you're just deflating it at the end?" you may ask: to get rid of yeast flavor)

Sprinkle the dried brown sugar evenly over the cake

Cake in oven, reduce heat to 175 C convection for 10 minutes, turn cake 180 degrees around itself and 5-8 more minutes, until slop seems to set

Remove from oven and let cool completely before removing from cake pan. This helps keep moisture in the dough, keeping the cake soft for longer.

Can be kept wrapped in a clean dish towel for 1-2 days before drying out.

Story

The history of the brunsviger.

The very first recipe of the brunsviger or rather the brunsviger cake - was found in a cookbook from 1856. The brunsviger is a local specialty for the Island of Funen (where Kerry Glamsbjerg is placed) and has become a cultural icon and is symbolizing kind of community spirit for the natives of Funen. 

No doubt that brunsviger is on the table for birthdays – could be shaped as a girl or a boy and on top covered with different kind of small pieces of sweet. It is said that the natives of Funen can always eat brunsviger even with a hangover. October 11 is the day for celebrating the brunsviger.

Ingredients

Ingredients – Dough:

350 g flour

30 g butter

30 g sugar

2.5 g salt

2 dl whole milk

30 g yeast

2.5 g cardamom

Ingredients - Remonce:

100 g soft butter

100 g brown sugar

2 tablespoon syrup

Preparation 60 minutes

Method

Warm milk (lukewarm) – dissolve the yeast in the milk. Knead all the ingredients well into a soft uniform dough. Leave the dough to rise at room temperature for about 20 minutes. Then shape the dough into a ball to rest for a few minutes. Sprinkle a little whey flour on the table before shaping and rolling the dough. Shape the dough to fit a baking pan – approx 30x40 cm – to “protect” the baking pan it is recommendable to use baking paper.

Remonce:

Stir the ingredients together and grease it evenly over the top of the dough.

Baking time: