Risalamande with cherry, Danish vanilla butter cookies and candied almonds. All the most amazing Christmas flavours if you ask me! They all represent something I associate with Christmas, home and nostalgia.
The idea with this cake was to make my interpretation of the Danish Christmas dessert dish Risalamande in a cake. Risalamande is traditionally rice pudding with cream, vanilla and almonds topped with hot cherry sauce.
The cake turned out exactly as I hoped! It taste amazing and is a fun and different way to eat Risalamande. The perfect dessert for the Christmas dining table.
Happy baking <
Find step-by-step videos of how to make the cake in my Instagram highlights here.
Day 1
Danish Vanilla Butter Cookie Base:
- For baked vanilla butter cookie dough:
- 85 g all-purpose flour
- 70 g butter (cold)
- 50 g caster sugar
- 0.75 vanilla bean pod
- 13 g egg (approx. a quarter of a medium egg)
- 30 g roasted blanched almonds (finely chopped)
- a pinch of salt
- For almond praliné:
- 45 g roasted blanched almonds
- 45 g caster sugar
- 25 g cocoa butter (melted)
- a pinch of salt
- Danish Vanilla Butter Cookie dough:
Cut the vanilla bean and mix the vanilla seeds with a little sugar.
Mix all-purpose flour, vanilla seeds, sugar, salt and butter (cut in cubes) in a food processer and pulse briefly to combine. Put the dough into a bowl and bring the dough together with the egg. Be carefull not to knead the dough too much.
Stir the finely chopped almonds in the dough.
Roll out the dough between two sheets of parchment paper and refrigerate until it sets.
Bake the dough on a baking rack for approx. 5-8 min at 200°C until golden. Let the butter cookies cool on a baking rack.
Measure 180 g of the baked cooled cookies. - Almond Praliné:
Blanch the almonds and roast them for 5-7 min. at 175°C.
Carefully melt sugar to a golden caramel in a little saucepan. Add immediately the almonds and pour the caramelized nuts onto a piece of parchment paper. Let them cool.
Blend the nuts in a strong food processer/hand mixer until the paste becomes liquid.
