Recipe: fragilité (almond cake) with crème of summer berries

 

almond cake summer berries good lunch restaurant kronborg copenhagen cooking

We make the fragilitées all summer with the best of the seasonal berries and fruits. They are amazing with the first crisp rhubarbs or with sweet summer plums.
Find the recipe for the fragilité with crème of summer berries in the August edition of Mad & Venner (in Danish) or at the bottom of this page (in English).

It was an easy choice, when we had to find a dessert which embodies the taste of Nordic summer…
The crisp fragilité complements the sweet, slightly tangy summer berries perfectly, and it is a firm favourite among our guests (and staff).
Should you want to try your hand at making the tasty fragilité at home you find the recipe in the August edition of Mad & Venner (in Danish) or below (in English).
If you enjoy spending time with friends and family over a good lunch, more than cooking, we suggest you sample the scrumptious cake as part of our 5-course “smørrebrød” menu for food festival, Copenhagen Cooking 2014, at a cosy lunch at Restaurant Kronborg.

Recipe for fragilité with summer berries

Ingredients:
150 grams whole almonds
2 egg whites
95 grams sukker
½ teaspoon cinnamon sugar
pinch of salt

Crème of summer berries
250 grams summer berries, e.g. strawberries, raspberries or blackberries
75 grams sugar
½ vanilla pod
1 tablespoon water
2 dl whipping cream

Garnish
Icing sugar
4 beautiful blackberries

Chop the almonds roughly. Whip the egg whites with sugar and salt till they and add cinnamon sugar. Turn the chopped almonds in the whipped egg white. Distribute the “dough” in 12 round cakes on a griddle with a cookie sheet with melted butter on it.
Place the griddle in a pre-heated oven at 125 degrees Celsius. Place a large spoon in the oven door so the humidity can evaporate while the cakes are baked. Bake the cakes till they are light brown, dry and crisp, it will take about 40 minutes. Place the cakes in an airtight cookie jar with cooking sheets between them, when they have cooled off.

Rinse the berries in water and pat them dry. Place them in a pot with the seeds from the vanilla pod. Add water and put a lid on the pot. Bring the berries to the boil and leave to boil at low heat for about five minutes – they shouldn’t turn all mushy. Add sugar and salt. Leave the compote to boil for another two to three minutes. Put the compote in the fridge and let it cool off completely before use.
Whip the cream and turn the compote in the whipped crème.
Layer the cakes with the summer berry crème.

Garnish with icing sugar and blackberries.

Tip
We make the fragilitées all summer with the seasonal berries and fruits. They taste amazing with the first crisp rhubarbs or with sweet summer plums.

Drinks
We recommend a good LBY (Late Bottled Vintage) port or a Sherry Aquavit from Helsingør Spritfabrikker for the fragilité.

The recipe is for four people and was published in the August edition of Mad & Venner.
Photo by Martin Kaufmann