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The Hans Christian Andersen Cake from La Glace in Copenhagen

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Mar 3, 2014

HCA Cake

For Christmas I was so lucky to get two of the recipe books from La Glace. For my birthday last month I had to try out one of them. I decided on the H.C. Andersen cake with lemon mousse, raspberry butter and hazelnut bottoms. Yum!

La Glace is an old, charming confectioner’s shop or tea room in the middle of Copenhagen. It is definitely worth a visit if you ever get to Copenhagen. It is expensive, but man, it’s good cake!
I have been to La Glace many times, but for some reason I always choose the same cake: The Spring Cake. Unfortunately, that cake isn’t in any of the books. But then there’s an opportunity to try something new. I’ve always been a little intimidated by the H.C. Andersen Cake because the raspberry butter normally contains star anise. That wasn’t a problem when I had to make the cake, however. I simply couldn’t find it anywhere. “No, we only have that for Christmas”, was the response I got. Well then.. I didn’t have time to run around to find that all day, so we had to do without. And it didn’t hurt the cake. The taste is wonderful: the sourness of the lemon mousse and the sweet raspberry butter together with the structure of the hazelnut bottoms. It’s for sure that next time I’m visiting La Glace I’ll try out the original.

The books are definitely recommendable. Sadly, it’s only the one that’s available in English.

The recipe is written as I made it – that is without star anise. La Glace decorates the cake with white chocolate triangles, but I wanted to try something else.

Serves 12

Ingredients

Bottoms

  • 6 egg yolks
  • 1 egg
  • 6 egg whites
  • 125 g + 75 g sugar
  • 150 g chopped hazelnuts
  • 1 tsp flour
  • Butter and breadcrumbs (for the spring form tin)

Raspberry Butter

  • 1 1/3 dl pure raspberry juice
  • 4 pasteurised egg yolks
  • 4 pasteurised egg whites
  • 125 g sugar
  • 50 g soft butter
  • 2 leaves of gelatine

Lemon Mousse

  • 3 pasteurised egg yolks
  • 50 g + 25 g sugar
  • 1 organic lemon, zest and juice
  • 3 leaves gelatine
  • 1 pasteurised egg white
  • 3 dl full cream

Decoration

  • E.g. fresh or freeze-dried raspberries, chopped pistachios or hazelnuts.

Directions

Grease a 24 cm spring form tin and sprinkle it with bread crumbs. Make sure to grease the sides as well. The bottom rises a lot during baking. Preheat the oven to 150C.

Whisk the egg foamy and white with 125 g of the sugar. Fold in the hazelnuts.

Beat the egg whites very stiff while you gradually add the last 75 g of sugar.

Gradually fold in the stiff egg whites into the egg yolk mixture. Sieve in the flour and fold in gently. Pour the mixture into the spring form tin. Bake it for 35-40 minutes.
As soon as it has been taken out of the oven, turn it upside down. I let it cool a bit before I loosened the tin. Let it cool completely. Cut the bottom into two when it is cool.

Raspberry Butter:
Bring the raspberry juice to the boil and let it simmer for a couple of minutes. Place the gelatine in cold water.

Whisk egg yolks and whites foamy and white with the sugar. Slowly pour the hot juice into the egg mixture while you’re whisking vigorously. Pour the mixture into a pot and warm it up, just below boiling point. It must not boil. Pour the mass through a sieve and add the soft butter little by little.

Melt the gelatine over water bath and stir it into the raspberry butter.

Place the largest bottom in the spring form tin. Pour the raspberry butter over the bottom and place the cake in the fridge until the butter has set.

Lemon Mousse:
Whisk the egg yolks foamy and white with 50 g of sugar. Add lemon zest.

Melt the gelatine in the lemon juice over water bath. Slowly add the lukewarm gelatine to the egg yolks while whisking.

Beat the egg white stiff with 25 g sugar. Whip the cream in another bowl. Gently fold the egg white and whipped cream in the egg yolk/lemon mixture.

Place the second bottom on top of the raspberry butter and pour the lemon mousse over. Place the cake back in the fridge until the lemon mousse has set.

Decorate the cake just before serving.

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Comments

David Miller Jun 25, 2016

Could you please tell me what cookbook(s) you have that describe the HC Andersen Torte recipe from La Glace bakery in Copenhagen. Also could you explain how much and how the Star Anise is to be used? Thank you very much.

Pam McComas Nov 19, 2016

I would love to know how to get La Glace cookbook in English for a friend.
Thank you very much!

MostlyCakes Nov 19, 2016

Hi Pam!
You should be able to buy the book directly from La Glace’s website http://laglace.dk/produkt/hca-bog-engelsk/ – unfortunately the page is in Danish (halfway English if you press the UK flag) – but I think it should be manageable with a little help from Google translate :) If you, for some reason, can’t buy the book from the site, I’d write them an email. Their email address is at the bottom of their site. I hope you get a hold of it!
Best of luck!
Merete.

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