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Studenterbrød

Now that I have made rum balls and tree logs, it was time for me to test studenterbrød as well. These treats are a great way to use leftovers, if you have have some jam, sponge cakes and chocolate, nuts, etc., just go ahead. Of course, you need to add some more ingredients, but it is to easy enough to do.
I had leftovers of chocolate cakes and crumbs in the freezer and a bit of chocolate from when I made tree logs for Christmas, so it was time to use them.

STUDENTERBRØD
ABOUT 18 PIECES

SHORT CRUST PASTRY:
150 G FLOUR
50 G ICING SUGAR
100 G BUTTER
1 EGG
RASPBERRY MARMALADE, THE SEEDS REMOVED

SHORT CRUST PASTRY – THE HARD WAY:

Mix flour and icing sugar in a bowl, chop the cold butter into cubes and add it to the bowl with the flour mixture.

Crumble the butter in the flour until it looks like bread crumbs. This can be done quickly with your fingers or with a knife where the butter is chopped into the flour.

Gather the crumbs with the egg into a cohesive dough without kneading too much.

Wrap the dough in cling film and press it into a flat ball, put it in the fridge in min. 20 minutes.

SHORT CRUST PASTRY – THE EASY WAY:

Throw everything into a blender or food processor and blitz in short bursts until the dough has assembled into a sphere (the machine must not run constantly as it will melt the butter).

Wrap the dough in cling film and press it into a flat ball, put it in the fridge in min. 20 minutes.

Preheat the oven to 200 degrees celsius. Draw the outline of a baking pan, about 20×20 cm, on a piece of baking paper.

Remove the dough from the refrigerator and roll it out onto the baking paper to a thickness of about 5 mm and it fills a few centimeters beyond the drawn line. This is done easiest by rolling the dough between two pieces of baking paper sprinkled with a little flour.

Flip it over. With the back of a bread knife, press down on the pencilled line and mark where the dough has to bend up the sides in the pan.

Move the dough into the pan, all the baking paper goes with and pour baking beans or dried beans on top.

Bake the short crust in the oven for 15 minutes.

Take out the dough and remove the beans and the top piece of baking paper.

Put the pan back into the oven and bake for an additional 10-12 minutes until the crust is crisp and golden brown.

Remove the short crust from the baling pan and allow it to cool completely before breaking off the excess pieces.

Spread a thin layer of raspberry marmalade on the crust so that it covers the edge.

BUTTER CREAM:
40 G BUTTER
100 G ICING SUGAR
2 TBSP. MILK
1 TBSP. COCOA POWDER
2 TBSP. RASPBERRY MARMALADE, THE SEEDS REMOVED
1-2 TSP. RUM OR RUM AROMA

Melt the butter and mix it with cocoa, icing sugar and milk to a smooth mixture. Set the butter cream aside while the rest is made.

RUM BALL DOUGH:
450 G SPONGE CAKES
60 G DARK CHOCOLATE
50 G ROASTED HAZELNUTS OR ALMONDS WITH SKIN

Blend the cakes to a fine crumb.

Roughly blend the toasted nuts (nuts can be roasted in a 200 degrees celsius oven for a few minutes until they start to smell nutty and turn dark).

Melt the chocolate.

Mix the cake crumbs together with the nuts, chocolate, buttercream, raspberry marmalade and rum(aroma) into a cohesive mass that can be moulded.

Spread the dough out onto the crust and smooth it out to approximately the same thickness, with relatively straight edges.

ICING:
100 G ICING SUGAR
2 TBSP. LUKEWARM WATER
SPRINKLES

Mix the icing sugar with water to a smooth icing and spread it over the top of the studenterbrød right to the edge. Decorate with sprinkles.

Place the studenterbrød in the fridge for a couple of hours or overnight.

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