Season: Festive

Soaked lemon cake PREPARATION: Preheat oven to 180°C. For a cake mould (approx. 23x 8cm), greased with butter. To make the batter, begin by stirring the butter until it peaks. Then add Hermesetas Granulated and stir the mixture until fluffy. Add one egg after the other, stirring until the mixture is light. Mix in the […]

Almond and carrot cake PREPARATION: Heat the oven to 175°C. Line an oven-proof dish with butter and breadcrumbs. The dish should be round or made to fit approx. 1.5 litres. Separate the egg yolks. Whisk egg yolks and Hermesetas Granulated well. Add the grated carrot, the lime zest and lime juice. Mix in the chopped […]

Marzipan Puck PREPARATION: Boil 2 cups water, add the almonds, cook for ½ min. Drain and peel off the skin of almonds. Dry them with paper towels. Grind the almonds once or preferably twice. Mix it in a bowl with Hermesetas Granulated. Whisk the egg white lightly. Mix in little by little in the almonds […]

Mince Pies PREPARATION: Preheat oven to 190°C. Sieve flour for the pastry into a bowl add the low fat spread and lightly rub it in until evenly distributed. Stir through Hermesetas Granulated then bind the ingredients together with enough cold water to make a fairly stiff dough. Knead lightly on a floured working surface then […]

Cherries and light chocolate sauce PREPARATION: Mix cherries, Hermesetas Granulated sweetener, wine and vanilla sugar in a bowl. Put the bowl in the fridge for couple of hours. Mix sauce ingredients; Hermesetas Granulated sweetener, cocoa powder and wine. Whip cream to soft foam and mix with cocoa mixture. Divide the cherries with juice to the […]

Mulled wine PREPARATION: Place the spices in a glass or jar and pour 100ml of vodka or Brøndum Snaps over the mixture. Cover and leave for 24 hours, then remove the spices using a sieve. Heat up the red wine slowly in a saucepan together with the raisins, flaked almonds and Hermesetas Granulated sweetener. Finally, […]

Jam Biscuits PREPARATION: Quickly rub together flour, Vanilla, Hermesetas Granulated and margarine until the mixture resembles fine breadcrumbs. Gently knead the pastry, but only until the ingredients just cling together. Refrigerate for 1 hour. Roll out 3-4 mm thick. Cut out about 80 rounds with a plain or fluted cutter, and cut out the centres […]

Cherry-chocolate soufflé PREPARATION: Measure flour, cacao powder, egg yolks and milk in the kettle. Heat the mixture with mild heat continuously stirring and let simmer slowly for couple of minutes. Cover the kettle with lid and cool down. Season the soufflé base with Hermesetas Granulated sweetener and stir until smooth. Share the cherries to soufflé […]

Chocolate fondant with chocolate mousse PREPARATION: Chocolate fondant: Melt chocolate and butter over a water bath. Whip Hermesetas Granulated and eggs white and fitted with sifted wheat flour. The two masses are reserved together and poured into muffin cups. Bake about 8 minutes at 180 degrees. Mousse: Melt the chocolate over a water bath. Stir […]

Chocolate Balls PREPARATION: Mix all ingredients including Hermesetas Granulated except desiccated coconut in a bowl. Stir and pulp together all ingredients. Form balls and roll them in desiccated coconut. Put the chocolate balls in a cold place before serving.