Baking in a roasting pan

Baking in a roasting pan is simple and practical – and above all, it produces large quantities. Ideal if you're having a party or taking a cake to work. And of course, any leftovers can be frozen.

Below you will find recipes for Berry cake in a roasting pan, Blueberry dream, Bonnes bouches, Dream cake, Rectangular cake with berries, Vanilla squares, Raspberry mud cake and Graduation cake.


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 g plain flour
1 tsp 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

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

Bonnes bouches

Bonnes bouches

makes about 30
Ingredients

Base
1 jar of peanut butter, 350 g
2 dl Dansukker Light Syrup
1 dl Dansukker Cane Sugar
1 dl coconut flour
1 dl hazelnuts, chopped
1 tsp Dansukker Vanilla Sugar
1 litre Special K

Decoration
200 g dark chocolate
200 g soft nougat (Odense) 


Mix all the ingredients together in a saucepan apart from the K-special, and bring to the boil. Stir in the Special K. Cover a small roasting pan, about 25 x 35 cm, with cling film, and spread the dough out on this. Leave this to cool and stiffen. Melt the chocolate and nougat in a bowl over a water bath. Spread the chocolate out over the cake. Leave this to cool and stiffen. Store cold.

The recipe was made by

Dansukker

Dream cake

Dream cake

Ingredients

Cake
240 g wheat flour
50 g butter
270 g Dansukker Granulated Sugar
4 eggs
200 ml milk
3 tsp baking powder
1 tbsp Dansukker Vanilla Sugar

Filling
125 g butter
100 g desiccated coconut
190 g brown sugar
50 ml milk


Whisk the eggs and sugar. Mix the flour, vanilla sugar and baking powder and fold in. Bring the milk and butter to the boil, allow to cool and mix in. Pour the batter into a greased, floured roasting pan and bake on the middle shelf at 200 °C for 20 minutes.

Mix butter, desiccated coconut, brown sugar and milk in a saucepan and melt together. Spread onto the baked cake, then place the dream cake in the oven again at 225 °C for approx. 5 minutes.

The recipe was made by

Dansukker

Rectangular cake with berries

Rectangular cake with berries

25-30 pieces
Ingredients

500 ml plain flour
2 tsp baking powder
1 tsp Dansukker Vanilla Sugar
150 ml Dansukker Cane Sugar
3 eggs
100 g butter or margarine, at room temperature
400 g cream cheese
2 1/2 tbsp powder for making thick boiled vanilla custard
250 ml double cream
100 ml Dansukker Granulated Sugar
1 litre berries, rinsed and picked over

To decorate
Fresh berries
Dansukker Icing Sugar


Line a 25 x 35 cm oven pan with baking parchment. Combine the flour, baking powder, vanilla sugar and cane sugar in a bowl. Add the butter or margarine and eggs and work to make a dough. Put the dough in a plastic bag and refrigerate for 30 minutes. Press the dough over the baking parchment inside the oven pan. Blind-bake in the centre of the over for 15 minutes at 175 °C.

Meanwhile, mix together the cream cheese and vanilla sauce powder. Whip the cream with the sugar to soft peaks and fold into the cream cheese mixture.

Spread the cream cheese mixture over the blind-baked cake base. Arrange the berries on top. Bake for a further 25 minutes. Allow to cool, then cut the cake into squares. Dust with icing sugar just before serving.

The recipe was made by

Dansukker

Vanilla squares

Vanilla squares

makes 24
Ingredients

2 dl Dansukker Granulated Sugar
2 1/2 dl plain flour
1 tsp baking powder
1 tsp Dansukker Vanilla Sugar
150 g melted butter or margarine

Frosting
3 dl Dansukker Icing Sugar
1 tsp Dansukker Vanilla Sugar
50 g butter or margarine
1/2 dl milk

To decorate
50 g flaked toasted almonds  


Beat the eggs and sugar until fluffy. Combine the flour, vanilla sugar and baking powder and fold them into the mixture. Stir in the melted fat.

Pour the mixture into a greased shallow tin measuring 20 x 30 cm. Bake in the centre of the oven at 200 °C for about 20 minutes. Turn the out onto a sheet of greaseproof paper.

Combine the ingredients for the frosting in a saucepan and bring the mixture to the boil. Spread the frosting over the cake and sprinkle with the flaked almonds. Cut into squares.

The recipe was made by

Dansukker

Raspberry mud cake

Raspberry mud cake

About 35 pieces
Ingredients

250 g butter or margarine
300 g dark chocolate
5 eggs
200 g Dansukker Dark Muscovado Sugar
50 g cocoa powder
125 ml milk
100 g plain flour
10 g baking powder
1 tsp Dansukker Vanilla Sugar
500 g raspberries

Topping
200 g butter or margarine
300 g chocolate (any kind)
175 g Dansukker Icing Sugar Chocolate


Melt the fat and chocolate in a saucepan over a low heat. Whisk together the eggs and muscovado sugar. Add the milk and the chocolate mixture. Mix together the dry ingredients and fold them into the paste. Pour into a shallow baking tin measuring 30 x 40 cm lined with greased baking parchment. Sprinkle with the raspberries. Bake in the centre of the oven at 175 °C for approx. 15 minutes. Allow to cool.

Melt the fat and chocolate in a saucepan over a low heat. Stir in the icing sugar. Spread the topping over the cake. If desired, serve the cake with lightly whipped cream and raspberries.

The dark chocolate can be replaced with milk or white chocolate. In that case, replace the muscovado sugar with fine granulated sugar.

The recipe was made by

Dansukker

Graduation cake

Graduation cake

about 25 pieces
Ingredients

Base
750 g almond paste
375 g butter or margarine
6 eggs
90 g plain flour

Filling
500 g frozen strawberries
100 ml water
200 g Dansukker Jelly Sugar Multi

To decorate
500 ml double cream
2 tbsp Dansukker Icing Sugar
1000 g fresh strawberries


Coarsely grate the almond paste. Add the butter/margarine and whisk until smooth. Add the eggs and flour. Spread the mixture into a wide oven pan lined with greased baking parchment. Bake at the centre of the oven at 175 °C for approx. 25 minutes. Set aside to cool. Peel off the baking parchment and place the cake on the serving dish. Chop the strawberries, put them in a saucepan with the water and jelly sugar and boil for 30 seconds. Spread the strawberry mixture over the cake base. Whip the cream with the icing sugar until it forms soft peaks. Spread or pipe the cream over the strawberry mixture. Decorate with strawberries.

The recipe was made by

Dansukker