Wales buns for Lise
My friend Lise lives in Wales. It is her birthday today. Hurray, hurray, HURRAAAAAAAAAY.
The first time I met Lise was a “few years ago” on a Roskilde festival.
We had a lot in common, born the same year, a little sister (Lise also has a big brother) and we both LOVED The Cure.
The Cure – a classic band that still is a favourite of mine. Everything that Robert Smith touches musically just gets better – look at the Crystal Castles: Crystal Castles – Not In Love ft. Robert Smith of The Cure – YouTube according to my taste in music, Crystal Castles are only good with Robert!
Lise is a bit bigger The Cure fan than me, back then she told me what she would name her son – and she kept it.
That’s another thing we have in common – we both have one child, a boy – and they are almost the same age.
Lise is our contact overseas.
My sister and I always gets tips from her before we take a sister trip to London. Lise generally know what it is going on – that is super!
So I want to give Lise a birthday cake – a Wales bun with a twist.
I don’t think my Wales buns for Lise are very Welsh. I Googled Welsh cakes and found out that they are some kind of a flat scone with raisins, baked in a special pan.
I’ve made a recipe for scones with fruit and nuts – they are not Welsh. (Recipe only in Danish so far)
I’ve been trying to find out were Wales buns came from. The cream bun; choux pastry, cream puffs and other cream buns, was invented in the early 1900s, so it is a classic Danish cream cake.
Traditionally in Denmark you make the Wales buns with jam, pastry cream filling and whipped cream and on top white icing and red currant jelly.
My Wales buns are not quite classic, for Lise is a very creative woman and I wanted to give her a special version.
These Wales buns are with marzipan foam and homemade apple jam, white icing sprinkled with coarsely chopped hazelnuts and dark chocolate.
Because it is a birthday the cake is decorated with a flag with Lise’s logo.
Lise makes purses, make-up, wash and toiletries bags, made using bright, shiny and colourful oilcloth. She is selling her fine creations online and at Craft fairs in England. I borrowed her logo for the occasion.
- Choux pastry
- Coarse apple jam
- Marzipan Foam
- Powdered sugar
- Chopped hazelnuts baked
- Chopped dark chocolate
Sådan gør du
How to do it:
Take a choux pastry and split it.
Put apple jam at the bottom.
On top of the jam add a generous spoonful - or more, of marzipan foam.
Put the choux pastry lid on and decorate with a mid-thick glaze made of powdered sugar and water.
While the glaze is wet sprinkled the Wales Bun with coarsely chopped hazelnuts and chopped dark chocolate.
Garnish with flags.
Use the jam that you like best - a raspberry jam will be nice.
If you don't like marzipan, try to mix your whipped cream with vanilla sugar and fresh berries cut into pieces.
Instead of a glaze you cans sprinkle the buns with sifted icing sugar.