Bake with summer berries

Of course, summer berries are delicious just as they are. But sometimes it’s nice to bake something special with them for a festive occasion. A summer pie or a cake are ideal for birthday parties, or when a friend comes to visit – or just to celebrate the summer holidays!

Below you’ll find recipes for Mini brioche with vanilla cream and fresh berries, Blueberry dream, Strawberry cake with passion curd, Biscuit with raspberry cream, Tartlets with vanilla cream and fresh berries, Summer berry cake, Mini raspberry swirl cheesecakes, Swiss roll with meringue butter cream and wild berries, Summer tart and Berry cake in a roasting pan.


Mini brioche with vanilla cream and fresh berries

Mini brioche with vanilla cream and fresh berries

makes approx. 30-35 1 hour+
Ingredients

Brioche
25 g yeast
5 eggs
100 ml Dansukker White Baking Syrup
1 tsp salt
420-480 g plain flour
350 g butter at room temperature
1 egg for glazing

Vanilla cream
1/2 vanilla pod
250 ml cream
4 egg yolks
45 g Dansukker Granulated Sugar
1 tsp Dansukker Vanilla Sugar
2 tbsp Maizena starch
25 g butter at room temperature

Garnish
Fresh berries
Dansukker Icing Sugar


Vanilla cream
Scrape out the vanilla pod and bring to the boil together with the cream.
Remove the pod.
Beat the egg yolks, sugar, vanilla sugar and cornflour until fluffy.
Pour the cream over the egg mixture while whisking. Pour back into the pan and bring to boil while whisking constantly. Remove from the heat when the cream has thickened. Pour the cream into a bowl and add the butter a little at a time while whisking. Refrigerate.

Brioche
Crumble the yeast into a bowl and add the eggs. Mix with a dough hook until the yeast has dissolved.
Add the syrup, salt and flour and knead until soft and smooth. Add the butter a little at a time. Mix for a further 10 minutes or so. Leave the dough to stand covered in the refrigerator for at least 5 hours.
Knead the dough on a floured surface. Roll out thinly, to about 1 cm, and punch out small rounds about 10 cm in diameter. Leave to rise on a baking sheet lined with baking parchment for 1 hour.
Using two fingers, press the dough in the middle to form a small hollow. Brush with beaten egg and pipe the vanilla cream into the hollow. Bake at 220 °C for about 5 minutes.
Leave the brioche to cool. Decorate with fresh berries and sprinkle with icing sugar.

The recipe was made by

Dansukker

Blueberry dream

Blueberry dream

makes 20-30 pieces 1,5 hour
Ingredients

Base
220 g butter
90 g Dansukker Granulated Sugar
210 g plain flour
1 egg yolk
Grated rind of 1/2 untreated lemon

Filling
150 g blueberry juice (300 g frozen blueberries)
225 g Dansukker Superfine Sugar
30 g plain flour
4 eggs
Juice of 1/2 lemon


Preheat the oven to 180 °C.
Rinse and grate the lemon. Combine all the base ingredients and work into a dough.
Grease a rectangular baking tin (about 24 x 30 cm) and line with lightly greased baking parchment. Press the mixture into the cake tin. Bake in the lower part of the oven for 10-13 minutes. Leave to cool slightly.
In the meantime, press the thawed blueberries through a sieve to give you just the blueberry juice. Stir in the lemon juice.
Combine the sugar and flour in a bowl. Whisk in the eggs. Finally add the blueberry juice and whisk to a smooth mixture. Pour the filling over the base and bake at the bottom of the oven for a further 15 minutes. Leave to cool and then cut the cake into small pieces and sprinkle lightly with icing sugar.

The recipe was made by

Dansukker

Strawberry cake with passion curd

Strawberry cake with passion curd

8-10 pieces 2 hours
Ingredients

Cake base
4 eggs
180 g Dansukker Superfine Sugar
1 tsp Dansukker Vanilla Sugar
60 g plain flour
80 g potato starch
2 tsp baking powder
1 l strawberries
Passion curd
Vanilla cream

Garnish
300 ml cream
1 litre fresh berries of various types


Preheat the oven to 175 °C.
Beat the eggs and sugar until fluffy. Mix the remaining ingredients together in a bowl and fold into the egg mixture. Grease a spring form cake tin (19 cm in diameter).
Pour the mixture into the tin and bake at the bottom of the oven for 35-40 minutes. Use a cake pin test to see if the cake is dry in the middle. Leave to cool on a wire rack.
In the meantime, make the passion curd and vanilla cream. Cut half the strawberries into slices; put aside the best for decoration.
When the cake base has cooled completely, cut it into three bottoms using a sharp bread knife.
Place the bottom layer on a serving plate, spread over a layer of vanilla cream and cover with sliced strawberries. Place the next layer on top and spread over a layer of passion curd and a layer of sliced strawberries. Place the last layer on top and cover the entire cake with cream. Decorate with strawberries and fresh berries.

The recipe was made by

Dansukker

Biscuit with raspberry cream

Biscuit with raspberry cream

makes approx. 30 1,5 hour
Ingredients

Base
200 g almond paste
2 egg whites
75 g Dansukker Brown Sugar

Buttercream
3-4 tbsp raspberry juice (200 g fresh or frozen raspberries)
1 egg yolk
180 g Dansukker Icing Sugar
1 1/2 tbsp Dansukker Vanilla Sugar
200 g butter at room temperature

Garnish
250 g white chocolate
freeze-dried raspberries


Preheat the oven to 180 °C. Grate the almond paste using an almond grater, and whisk together with the egg whites and sugar until smooth.
Dollop/pipe the mixture into mounds about the size of five-krona coins on parchment-lined baking sheets. Bake at the bottom of the oven for 10-12 minutes, depending on the type of base you want. The shorter the time, the chewier the base.
Heat the raspberries in a pan while stirring, and then drain through a sieve to remove the seeds giving only raspberry juice. Leave to cool.
Whisk together the egg yolks, icing sugar and vanilla sugar. Add the butter at room temperature a little at a time and whisk for about 10 minutes. Pour in the raspberry juice and whisk to a smooth and fluffy mixture. Leave to stand in the refrigerator for 20 minutes.
 Spread the butter cream on the bases using a knife or spoon and form into small peaks. Place the biscuits in the freezer for 20 minutes.
Melt the chocolate over a water bath and dip the biscuits into the chocolate. Sprinkle freeze-dried raspberries on top and leave to set.
Store in the refrigerator.

The recipe was made by

Dansukker

Tartlets with vanilla cream and fresh berries

Tartlets with vanilla cream and fresh berries

Makes 12 2 hours
Ingredients

Pie crust
300 g plain flour or almond flour
120 g Dansukker Icing Sugar
125 g butter, chopped into pieces
Zest of 1 untreated lemon
1 egg yolk
4-6 tbsp ice cold water

Vanilla cream
500 ml milk
3 tbsp Dansukker Vanilla Sugar
1 tsp vanilla powder
90 g Dansukker Granulated Sugar
6 egg yolks
3 tbsp cornflour
50 g softened butter

Fresh berries and Dansukker Icing Sugar for decoration


Pie crust
Work the flour, sugar and butter into a crumbly dough. Add the lemon zest.
Fold in the egg yolk.
Add the water a tablespoon at a time until the mixture turns into a smooth dough.
Roll into a ball and leave to rest in the refrigerator for at least one hour.
Pre-heat the oven to 200 °C.
Roll or press the pie dough into moulds with a removable base or almond moulds.
Bake them in the oven for 10-12 minutes.
Leave to cool and then carefully remove the pie crusts from the moulds. NB: The crust will be more brittle if you used almond flour.
Fill the tartlets with vanilla cream and decorate with berries and icing sugar.

Vanilla cream
Bring the milk to the boil and fold in the vanilla sugar and vanilla powder.
Beat the granulated sugar, egg yolks and cornflour until fluffy. Continue beating the mixture as you pour in the hot milk.
Pour the mixture back into the pan and heat gently, continuing to stir until it starts to thicken. Take the vanilla cream off the heat and pour into a bowl. Add the butter and stir until completely melted.
Cover and refrigerate until chilled.

The recipe was made by

Dansukker

Summer berry cake

Summer berry cake

1 cake tin, approx.: 2.4 litres 1,5 hour
Ingredients

200 g butter
4 eggs
320 g Dansukker Caster Sugar
75 g Dansukker White Syrup
360 g plain flour
4 tsp baking powder
1 tbsp Dansukker Vanilla Sugar
Zest of 1 untreated lemon, rinsed thoroughly
200 ml milk
300 ml summer berries of your choice


Pre-heat the oven to 175 °C.

Grease and flour the cake tin.

Melt the butter and leave to cool.

Whisk the eggs, sugar and syrup until fluffy.

Combine the flour, baking powder, vanilla sugar and lemon zest.

Fold the dry mixture into the egg mixture.

Add butter and milk and stir into a smooth mixture.

Pour into the cake tin and bake for 50–60 minutes.

The recipe was made by

Dansukker

Mini raspberry swirl cheesecakes

Mini raspberry swirl cheesecakes

About 12 muffin cups 1,5 hour
Ingredients

Base
8 Digestive biscuits
25 g melted butter
1 tbsp Dansukker Dark Brown Sugar

Raspberry swirl
150 g raspberries
2 tbsp Dansukker Icing Sugar
1 tsp Dansukker Vanilla Sugar

Filling
135 g Dansukker Light Brown Sugar
1 tbsp plain flour
400 g cream cheese
1 tsp zest from an untreated lemon
1 tsp Dansukker Vanilla Sugar
2 large eggs
2 tbsp whipping cream


Pre-heat the oven to 175 °C.

Process the biscuits and mix in the melted butter and sugar.

Add a tablespoon of the biscuit mix to the bottom of the muffin cups. Press down into an even layer.

Bake in the oven for 5 minutes.

Blend the raspberries, icing sugar and vanilla sugar.

Sieve the mixture through a fine-mesh strainer to separate the seeds from the raspberry purée, and set aside.

Whisk together the sugar and flour, add the cream cheese, lemon zest and vanilla sugar, and mix until smooth.

Add the eggs one at a time, followed by the whipping cream.

Divide the cheese mixture among the muffin cups.

Draw a circle of raspberry sauce on each cheesecake. Use a toothpick to create the swirl effect.

Bake for 15–20 minutes until the filling has set.

Leave the cheesecakes to cool completely, and then refrigerate to allow them to set.

Garnish with fresh raspberries.

The recipe was made by

Dansukker

Swiss roll with meringue butter cream and wild berries

Swiss roll with meringue butter cream and wild berries

2 Swiss rolls
Ingredients

Swiss roll, basic recipe
3 eggs
200 ml Dansukker Granulated Sugar
200 ml plain flour
2 tsp Dansukker Vanilla Sugar
1 1/2 tsp baking powder
2 tbsp boiling water

Meringue butter cream

Enough for 2 Swiss rolls

4 large egg whites
200 ml Dansukker Granulated Sugar
150-200 g butter at room temperature
2 tsp Dansukker Vanilla Sugar
4 tbsp puréed berries
200 ml summer berries (for the purée and garnish)


Swiss roll, basic recipe
Beat the eggs and sugar until fluffy. Mix together the flour, vanilla sugar and baking powder and fold into the mixture along with the water.

Divide the mixture between two sheets of baking parchment, and spread out thinly.

Bake in the centre of the oven at 250 °C for about 5 minutes. Turn out onto a sheet of greaseproof paper sprinkled with sugar.

Meringue butter cream
Whisk the egg whites and sugar in a mixing bowl over a water bath until the sugar has dissolved.

Remove the bowl from the heat and tip the egg whites into a mixing bowl. Whisk the meringue at high speed for 5-10 min.

Reduce the speed to low/moderate and add the softened butter a little bit at a time. Make sure the butter is completely mixed in before adding the next piece, and whisk until the meringue is smooth.

Purée half of the berries using a liquidiser or hand blender. Press through a fine-mesh sieve if you want to remove the pips. Fold the purée into the butter cream and stir carefully until smooth. The end result should be a fluffy and smooth cream.

Tip
If the cream curdles, it is easy to correct. If it is too cold, heat gently over a water bath for a short while and whisk back together. If it is too warm, leave to stand in the refrigerator for a while before whisking again.

The recipe was made by

Dansukker

Summer tart

Summer tart

serves 6-8
Ingredients

Pastry
180 g plain flour
50 g Dansukker Icing Sugar
125 g butter or margarine
1 egg yolk

Filling
500 ml whipping cream
100 ml freshly squeezed lemon or lime juice
90 g Dansukker Icing Sugar
25-35 g potato starch

Decoration
500 g berries of your choice

To serve
Lightly whipped cream


Work together the pastry ingredients and press the dough into a springform tin. Stand the tin in the freezer for 30 minutes.
Bake the flan case in the centre of the oven at 175 °C for about 20 minutes. Allow to cool.

Combine the filling ingredients in a saucepan and boil until the mixture has thickened. Allow to cool, then pour the mixture into the flan case. Remove the edge of the tin. Decorate with berries of your choice (one type or a mixture) and serve with the cream.

You can also make small tarts in individual tins.

The recipe was made by

Dansukker

Berry cake in a roasting pan

Berry cake in a roasting pan

about 30 pieces
Ingredients

4 eggs
450 g Dansukker Cane Sugar Granulated
270 dl plain flour
20 g Dansukker Vanilla Sugar
10 g baking powder
500 g berries, e.g. raspberries blueberries, redcurrants or blackberries
200 g butter or margarine

Decoration
Dansukker Icing Sugar


Beat the eggs and cane sugar until fluffy. Combine the flour vanilla sugar and baking powder and fold into the egg mixture. Pour the mixture into a 30 x 40 cm roasting pan greased and sprinkled with flour. Scatter the berries on top. Slice the butter/margarine thinly with a cheese slicer and distribute over the berries. Bake in the centre of the oven at 175 °C for approx. 45 minutes. Allow to cool. Cut into squares. Dust with icing sugar to serve.

Can also be served as a dessert with whipped cream.

The recipe was made by

Dansukker