All my Swedish readers will probably laugh at the translation of Dumlekakor, but there is no real word for them in English. If you are not Scandinavian, you probably have no idea of what I am talking about. Let me explain.

Dumle is a brand name of a toffee that you use to make these delicious cookies. If you don’t have Dumle you can use any chocolate covered toffee. 

These babes were made by Jasmine.

These cookies are AMAZING. So good! Kids usually love these, but I can assure you that you will too.

You will need:

• 200g Butter
• 3dl Flour
• 1dl Sugar
• 1tsp Baking soda
• Toffees
• Thin chocolate discs (eg Noblesse)

Mix the flour, sugar and baking soda. Add the cold butter in small pieces or slices. Quickly work it together with your hands or in a food processor. Don’t over-do it, the cookies are supposed to be crispy rather than chewy.

Roll balls of about a tablespoon of dough each. Place them in aluminium cups and lightly press down half a toffee in each. If the cookies feel very soft you could refrigerate them for a while.

Bake the cookies in 200C for 10min. When they are hot out of the oven, place a chocolate disc on each so that it melts. Let them cool before enjoying!

NOTE! I kind of forgot these:

Which left mine rather… Flat.

Still delicious though!

Chocolate.

And remember kids: Every time you bake with chocolate, lick the bowl! Because you don’t want chocolate on your dish brush now, do you?

Francophile.

I love France. And most things that are French. But if I could choose only one French thing that I love, it would be French food. I wanted to say this amasing buttercream that I just made, but I am afraid to hurt the feelings of the many great cheeses and whines out there.

Still, this buttercream is magnificent!

Forget powdered sugar and loads of butter, you don’t need that for a good buttercream! Instead, this French version uses a simple sugar syrup which makes it even plus douce than an American one.

For the basic French Buttercream you need:

• 2 Egg yolks
• 0.9dl Sugar
• 2Tsp Water
• 115g Butter

Beat the egg yolks until brightly yellow.

Meanwhile, on medium-low heat, bring the sugar and water to a boil. Do not stir, simply let the sugar dissolve on its own. You may swirl it a bit if needed.

Then add the smoking hot syrup to your eggs in a thin steady stream while whisking.

It is important to whisk hard and have a fine stream, otherwise it will become lumpy. 

Keep beating until the mixture is about room temperature. Then add your soft butter, one tablespoon at the time, making sure to beat until entirely incorporated each time.

I get equally astonished every time I make this because it is just when you add that last tablespoon of butter that it really takes the form of a buttercream. In an instant! Amasing.

Then, go ahead and add flavour!

My favourite is mixing in 100g melted (cool!) quality chocolate, of course with the mandatory pinch of salt.

This buttercream is simply delish. Fill a cake with it, spread it on some cupcakes or make some Bisquits!

Bon apétit!

I say, it is about time I posted some more delicious treats!

Let me share with you one of the most interesting cakes I ever made. It doesn’t seem much at first, being just a Vanilla Cake, but it will amaze you!

Unlike regular boring vanilla cakes, this cake is moist, tasty and won’t crumble. I made it for my fathers birthday with a French Raspberry Chocolate Buttercream for filling, and boy was it popular! The cake worked perfectly with the filling, without taking over or being dull.

What you will need for this baby is:

• 175g Butter
• 3dl Sugar
• 3 Eggs
• 3.5dl Flour
• 1Tsp Baking powder
• 0.5tsp Salt
• 1Tsp Vanilla
• 1.75dl Milk

Cream together the room temperatured butter and sugar until it is light and fluffy. Beat in the eggs, one at the time. Combine the dry ingredients and sift them in alternatively with the milk. (If you use liquid vanilla, mix it in with the milk) Separate the batter into two pans. Bake in 175°C for 15-20min until they have set. Let them cool on a rack.

I have lost one of my pans, so I just cooked half of the batter at the time. This worked fine. The batter didn’t mind waiting for it’s friend to cook.

I usually line my pans with bakery paper to save some dishes. This is also great if you also have only one pan, since it will come out easily and you can cook the other half while the first one is cooling.

What a cake! I must admit I had my doubts there, but it came out wonderful. And I’m not even the vanilla kind of girl. Which is why I just had to make a chocolate filling… But I am sure this cake would be splendid it you just sliced some strawberries for the filling and topped it with whipped cream.

Enjoy!

Sadly, I lost all the pics from making the cake, all I have is this serving suggestion.