Whenever I’m planning a trip away, the first thing I look for are local food markets, they usually showcase the best of the local delicacies and are perfect place to refuel whist not having to make the effort of going to a restaurant.
Torvehallerne is Copenhagen’s famous food market and it didn’t disappoint! Filled with a range of stands selling both fresh produce and ready to eat food, there was so much on offer.
We visited twice and on both occasions bought coffee from The Coffee Collective, probably one of the best coffees I’ve ever had, the attention to detail was just amazing. We also sampled a selection of cinnamon rolls and cakes from Laura’s Bakery .
As you wander around the two halls, the stands entice you in, many offering samples of the foods. The bakeries are what drew me in, cabinets filled with various Danish baked goods, I was intrigued by what they all were, and in particular the Flødeboller.
Flødeboller, translates as ‘cream bun’, however these are not buns and nor do they contain cream.
It can be likened to an English teacake, but with a Scandi twist, they featured a baked marzipan bottom, topped with fluffy marshmallow and then coated in chocolate. Delicious!
(you will need a sugar thermometer, makes 16 cakes)
- 150g marzipan
- cornflour, to dust
- 150g castor sugar
- 80g glucose
- 3 egg whites
- 200g dark chocolate
- freeze dried raspberries, to decorate
- cocoa nibs, to decorate
- Begin by making the marzipan discs, sprinkle a surface with cornflour and roll out the marzipan to 1/2cm thickness.
- Using a small round cutter, cut out rounds and place on a lined baking tray. Bake at 180oC for 10 minutes, they will spread but cut out the rings again to tidy them up.
- In a saucepan, place the castor sugar, glucose and 60ml water and heat until dissolved. Turn up the heat and boil until it reaches 117oC.
- In a bowl, place the egg whites and using an electric whisk, whisk until light and frothy. Once the sugar has come to temperature, pour in slowly whilst continuing to whisk.
- Carry out whisking until the mix has cooled and is a thick pipe-able consistency. Fit a piping bag with a round nozzle and fill with the mix.
- Pipe onto the marzipan rounds until bringing the piping bag up and down to create the ridges in the sides.
- Melt the chocolate in a bowl over a pan of hot water and then coat the marshmallow with it, I found it easiest to arrange the rounds on a drying rack with baking paper underneath to catch the chocolate drips.
- Sprinkle over either the dried raspberries or cocoa nibs and leave to set hard.