Cobblestone Cooking Music vol IV – Cake and A Classical Danish Lunch-thing

Here’s the fourth instance of CCM – and now there’s a little bit of introduction to the thinking behind…

  • Sinne Eeg, Hours of Ours
  • CV Jørgensen, Skygger af skønhed

First the baking. Basically, we had a leftover minor bucket of absolutely-not-homemade strawberry jam. “Roulade”, we thought – and I probably need to figure out if that is the correct English word… Actually, in general, vocabulary will be a challenge here – suggestions in the comments will be much welcomed!

  • No Doubt, Don’t Speak
  • Gnags, Slingrer ned ad Vestergade

Split 3-4 eggs, whip the yolks with an equal number of tablespoons warm water and some sugar to a pale yellow, light, airy creamy substance. Whip the whites very stiff, whip in a bit of sugar with a touch of vanilla, turn them out in the bowl of yolk/sugar. Take 6 tablespoons (flat, no top) of flour, 5 of potato starch (can corn starch do? no idea!) and three teaspoons of baking powder, mix and sieve on top of the egg mix. Gently!! mix – I use a balloon whisk – as you’ve painstakingly put a lot of air into this and as much as possible, it should stay there.

  • Six Was Nine, Drop Dead Beautiful
  • Roxette, Hotblooded

Spread the – dough? batter? – on a baking plate covered with baking paper. Aim for a nice rectangle. Bake for 10 min at 200°C. Prepare another piece of baking paper on your kitchen table, sprinkle it with sugar. When the cake’s done, take it from the oven and turn it upside down on to the sugared paper. This is so much easier to do if you have a set of helping hands!

IMG_4643  IMG_4644  IMG_4646

Brush the paper that is now on top of the cake (was below in the oven) with cold water and gently peel it off. Spread your jam evenly on top and then as firmly as you can, roll the cake from one end. Remove jam that’s spilled out and wrap/roll the roulade into the sugared paper and leave to cool and set.


Note: when the cake gets out of the oven, you do not have much time. The cake needs to be rolled while it’s warm and “pliable”.


  • Foreigner, Waiting For A Girl Like You & I Want ToKnow What Love Is

Now for a completely different animal – Danish “leverpostej” (liver paste or pate, sort of).

  • Bachman Turner Overdrive, You Ain’t Seen Nothin’ Yet
  • Amy Winehouse, Back To Black

You start with very finely minced liver and lard – calf or pig. Mix so that there is not lumps of lard, if it wasn’t minced together. We don’t mince our own – no hardware for that – but Danish supermarkets carry these things frozen.

Finely, very finely, grate onion, add in along with salt and pepper, a little oregano and allspice.

  • Niki & The Dove, Last Night
  • Daft Punk, Get Lucky

Add eggs and then make a roux of butter, flour and water. Mix the whole thing together and put into suitable baking forms. We use ceramic ones – these are brilliant in that they can go straight from freezer to oven. Thus, we make 4-5 of these at once – they’re maybe 20-25 cm in diameter – and put one in the oven, the rest in the freezer.

  • Barbara Streisand, The Way We Were
  • Starship, Nothing’s Gonna Stop Us Now

Bake, 200°C for 45-60 min depending on the size. Eat while still warm (can certainly be eaten cold, too – but nothing, or at least not much, beats freshly made, warm leverpostej) on rye bread with slices of cucumber or with pickled red beets. Or – to top everything else – with crispy bacon and champignon that’ve been sliced and fried on the pan. Serve with a good, cold beer – today it’ll be an IPA from Skovlyst. And Beth Hart has it nailed down in the song that ends this cooking event – it is as Good As It Gets!


  • Jevetta Steele, Calling You
  • Beth Hart, Good As It Gets
This entry was posted in CCM, Music and tagged , , , , , , . Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.