Fillings, Frostings and Glazes

Almond Filling - Mandelcreme

Work butter to a cream. Add sugar slowly and beat until fluffy. Add the egg yolk and beat well. Blend in the rum and fold in the ground almonds.

Will make about ½ cup.

Apricot Glaze - Abrikosglasur

Place jam in a small, heavy saucepan and bring it to a boil. Cook slowly 10 minutes, or until thick. Press through a sieve and spread while hot in a very thin film over breads, pastries and cakes.

Butter Cream Filling - Smørcrème

Cream butter. Beat in powdered sugar until smooth. Beat in the wine and coffee.

Use as a filling and/or frosting for any layer cake. Sprinkle chopped almonds on top, and spread around the sides of the frosted cake.

Chocolate Filling - Chokoladecreme

Scald the milk. Mix flour, cornstarch, sugar and salt well and stir very slowly into scalded milk. Cook until thick.

Melt chocolate in top of double boiler over hot water and add to cooked mixture. Add eggs. Boil 2 minutes. Stir in vanilla. If you wish a glossy filling, stir in 2 tablespoons butter after the filling has been removed from the heat.

Coconut-Raisin Frosting - Forskellige Frugtcremer

Combine the egg yolks and sugar. Beat until thick and lemon-colored. Add the soft butter and white raisins. Bring to aboil and cook over medium, stirring, until thick, 5 to 7 minutes. Add the coconut and the almonds. Spread over cake or cookies.

Cream Frosting - Flødeglasur

Whip the cream until very stiff. Fold in the sugar, vanilla and cinnamon.

You may vary this recipe by folding in a blend of very thick applesauce and 1 teaspoon lemon juice.

Date Filling - Dadelcreme

Mix all ingredients and cook over low heat about 5 minutes, stirring to prevent sticking or scorching. If filling becomes too thick wihle cooking, add a little more water.

Egg-White Cream Frosting - Æggehvideglasur

Place all ingredients in the top of a double boiler over hot water. Cook 7 to 8 minutes, beating constantly, until the mixture stands in peaks.

If the frosting separates in the bottom of the pan, beat with a fork until it is well integrated again.

Fruit Frosting with Chocolate - Chokoladeglasur

Combine the raisins and dates and mix with the water, brandy, sugar and flour and let come to a boil. Boil slowly until thick.

Add the chopped almonds and mix well. Pour over the sides and top of a warm cake.

Melt the butter and chocolate together voer low heat and drizzle over the cake.

Ice Glaze - Glasur

Beat egg yolk and butter together well. Brush lightly over tarts or fruit cake. Sift powderd sugar over pastry.

Preheat oven to 450 degrees. Place glazed cake in oven for 3 or 4 minutes.

Marshmallow Frosting - Læge Althee

Cut the marshmallows into small cubes.

Boil sugar and water until the syrup spins a thread. Pour over egg whites and beat well. Add marshmallow and vanilla to the hot mixture and beat until cool.

Raisin Filling - Rosincreme

Put raisins through a food chopper. Add sugar, water and grated lemon rind. Cook 5 minutes, or until thick and smooth, stirring constantly. Cool. Fold in the almonds.

Rum Cream Frosting - Flødeglasur med Rom

Whip cream until stiff, add the eggs, sugar and rum. Continue beating until thick.

Allow melted butter to cool somewhat, then stir into other ingredients and mix well.

Rum Filling - Romcreme

Scald 1 cup of cream.

Sift together the sugar, flour and salt. Blend in the reserved ½ cup of cream. Bring to a boil quickly and let boil 2 or 3 minutes, stirring gently. Remove from flame.

Pour this mixture over the scalded cream and cook over hot water in the top of a double boiler 5 to 7 minutes, stirring steadily.

Beat the 3 egg yolks slightly. Blend the yolk mixture into the mix in the double-boiler top. Remove from flame and add the rum and the butter.

NOTES : You can convert this recipe to a vanilla filling by substituting 2 teaspoons vanilla and a little almond extract for the rum.

Syllabub from a 300-Year-Old Recipe

Beat whipping cream until stiff but not dry. Fold in the ¼ cup sugar.

Beat egg whites stiff and beat in the other ¼ cup sugar. Add the whipped cream and blend well, folding instead of stirring. Slowly add the white wine. Serve over cakes, custards, meringues or cookies.

Tart Cream Filling - Flødecreme

Mix cream and egg yolks. Add lemon juice, flour and sugar. Mix well. Add vanilla.

Cook over low heat until smooth and thickened, stirring in a figure "8" to prevent scorching.

Vanilla Glaze - Vanilla Glasur

Sift sugar. Add all ingredients and beat until smooth and creamy. Spread very thin on cakes or pastries while they are still hot.

White Glaze - Hvid Glasur

Boil sugar, water and cream of tartar in a heavy saucepan until the syrup threads. Cool to a temperature just above lukewarm. Add sifted powdered sugar and beat until the right consistency for spreading thinly.

NOTES : Danish cooks rely on glazes instead of thick frostings for tarts, breads, pastries of all kinds and cookies. Remember that these spread more easily when they're hot.