Venezuelan Flødekager with a Tropical Twist

Ingredients

In this Venezuelan adaptation of Flødekager, the traditional Danish dessert is transformed with the addition of tropical flavors. The original recipe is enhanced with coconut and lime, giving it a refreshing twist that reflects the vibrant culinary culture of Venezuela. We alse have the original recipe for Flødekager, so you can check it out.

• 2 cups (240g) all-purpose flour 2 cups (240g) all-purpose flour
• 1/2 cup (100g) granulated sugar 1/2 cup (100g) granulated sugar
• 1/2 cup (113g) unsalted butter, cold and cubed 1/2 cup (113g) unsalted butter, cold and cubed
• 2 large eggs 2 large eggs
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 1/2 cup (120ml) heavy cream 1/2 cup (120ml) heavy cream
• 1/2 cup (100g) sweetened condensed milk 1/2 cup (100g) sweetened condensed milk
• Zest of 1 lime Zest of 1 lime
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• 1/4 cup (20g) shredded coconut, toasted (for garnish) 1/4 cup (20g) shredded coconut, toasted (for garnish)

Nutrition

• Calories: 250 kcal / 1046 KJ
• Fat: 15g (9g saturated)
• Carbohydrates: 25g (12g sugars)
• Protein: 4g
• Fiber: 1g
• Salt: 0.1g

Preparation

1. 1.
   In a large mixing bowl, combine the flour and sugar. Add the cold butter and use your fingers or a pastry cutter to cut it into the flour mixture until it resembles coarse crumbs.
2. 2.
   Add one egg to the mixture and mix until the dough comes together. If needed, add a tablespoon of cold water to help bind the dough. Shape the dough into a ball, cover with plastic wrap, and refrigerate for 30 minutes.
3. 3.
   Preheat the oven to 180°C (350°F). Roll out the chilled dough on a lightly floured surface to a thickness of about 1/4 inch. Cut out circles using a round cookie cutter and press them into a greased muffin tin, forming small pastry shells.
4. 4.
   In a separate bowl, whisk together the coconut milk, heavy cream, sweetened condensed milk, lime zest, vanilla extract, and the remaining egg until well combined.
5. 5.
   Pour the custard mixture into the prepared pastry shells, filling them about 3/4 full. Bake in the preheated oven for 20-25 minutes, or until the pastry is golden and the custard is set.
6. 6.
   Remove the Flødekager from the oven and let them cool completely. Once cooled, sprinkle the toasted shredded coconut over the tops of the Flødekager for garnish.
7. 7.
   Serve chilled and enjoy the tropical flavors of Venezuelan Flødekager!

Treat your ingredients with care...

• Coconut milk — Make sure to use full-fat coconut milk for a rich and creamy custard filling.
• Lime zest — Use a microplane or fine grater to zest the lime, avoiding the bitter white pith.
• Shredded coconut — Toast the shredded coconut in a dry skillet over medium heat until golden brown for a deliciously nutty flavor.

Tips & Tricks

• For a more pronounced tropical flavor, add a teaspoon of rum extract to the custard mixture.
• If you prefer a sweeter dessert, sprinkle a little powdered sugar over the Flødekager before serving.
• Experiment with different tropical fruits as garnish, such as sliced mango or passion fruit pulp.
• To save time, you can use store-bought puff pastry instead of making the pastry shells from scratch.
• Serve the Flødekager with a dollop of whipped cream or a scoop of coconut ice cream for an extra indulgent treat.

Serving advice

Serve the Venezuelan Flødekager chilled for the best flavor and texture. They make a delightful dessert for any occasion, from casual gatherings to special celebrations. Pair them with a cup of freshly brewed coffee or a tropical fruit-infused tea for a complete culinary experience.

Presentation advice

Arrange the Flødekager on a platter, garnished with a sprinkle of toasted shredded coconut. For an elegant touch, dust the plate with a little powdered sugar before placing the Flødekager. Consider adding a vibrant tropical flower as a centerpiece to enhance the presentation and reflect the Venezuelan influence.