I had my 5 year anniversary at work the other day and thought it should be celebrated. In addition, my recipe for studenterbrød needed an update and this was the result.
SHORT CRUST PASTRY:
125 G FLOUR
25 g ALMOND FLOUR
50 G ICING SUGAR
75 g COLD BUTTER
1 PINCH OF SALT
Combine flour, almond flour, icing sugar, butter and salt in a blender and blend it quickly until it resembles breadcrumbs.
Collect the dough with the egg.
Roll out the dough between two pieces of baking paper and let it rest in the fridge for at least 1 hour.
Roll out the dough to a thickness of 2-3 mm.
Cut out a circle of 20 cm in diameter and prick the bottom with a fork.
Bake pastry for 20-25 minutes at 175 degrees celsius until golden brown and let it cool completely.
Place the base in a 20 cm spring mould lined with cake plastic at the sides.
40 G BUTTER
100 G ICING SUGAR
2 TBSP. MILK
2 TBSP. COCOA POWDER
Melt the butter and ix it with cocoa, icing sugar and milk to a smooth cream. Set the cream aside while preparing the rest.
600 G LEFTOVER CAKE
60 G NUTELLA
5 TBSP. RASPBERRY JAM, WITH THE SEEDS REMOVED
3-4 TSP. RUM OR ROM AROMA
Blend the leftover cake to a fine crumb.
Mix the crumbs together with nutella, buttercream, 3 tbsp raspberry jam and rum aroma into a cohesive mixture that can be moulded.
Place the dough on top of the base and press it firmly into the mould.
Spread the last 2 tablespoons of raspberry jam over the top, stopping approx. 2 cm from the edge.
200 G DARK CHOCOLATE
100 G HEAVY CREAM
15 G GLUCOSE SYRUP
Melt the chocolate in a bain marie.
Heat the cream and glucose to a boil and pour it over the chocolate.
Stir it together into a smooth ganache and spread it on top of the dough.
Refrigerate for a few hours.
VALRHONA CRUNCH PEARLS
Decorate the studenterbrød as you like and serve.