Rosti - Blog

Discover Rosti's universe of recipes
Rosti has developed a range of recipes for delicious classics for large and small events in collaboration with dessert chef Lasse Gudiksen and others. Lasse Gudiksen is part of the Danish national catering team that won gold at the 2020 Olympic Games in Stuttgart. Have fun!

Whitsun cake

Ingredients meringue base

3 egg whites
1 tbsp lemon juice
180 g sugar
1 tsp cornflour (corn)

Ingredients Baked rhubarb

300 g rhubarb
60 g cane sugar

White chocolate cream

100 g white chocolate
3 egg yolks
30 g cane sugar
The seeds of half a vanilla pod
2 dl whipped cream
Strawberries and mint for garnish

Preparation of the meringue base
Whisk the egg whites and add the lemon juice first, then 2/3 of the sugar, stirring constantly. Beat the mixture until fairly stiff. Mix the remaining sugar with the cornflour and turn into the egg white mixture. Spread the meringue in a circle of approx. 25 cm on a baking tray lined with baking paper. Use a spoon to make a well in the center of the meringue. Bake for 90 minutes at 100 degrees in a preheated oven. Open the oven door a few times during baking to allow moisture to escape from the oven. Leave the meringue to cool in a dry place. Carefully remove from the baking paper and place on the cake plate on which the cake is to be served.

Preparation of baked rhubarb
Wash the rhubarb and cut into approx. 2 cm pieces. Mix the rhubarb pieces with cane sugar and bake in the oven at 120 degrees for 15 minutes. Leave to cool before serving. The baked rhubarb can be prepared the day before.

Preparation of white chocolate cream
Melt the chocolate over a bain-marie, but only until the chocolate is just melted, it should not be too hot. Beat the egg yolks with the sugar and vanilla to a fluffy foam and stir into the melted chocolate. Whip the cream until it is just a little more than lightly whipped and fold into the chocolate mixture. Pour the chocolate cream into the hollow of the meringue base. Arrange the baked rhubarb pieces on top of the cream and garnish with fresh strawberries and mint leaves to finish.

Waffles

Ingredients approx. 12 pcs.

300 g flour
30 g sugar
1 tsp vanilla sugar
1/2 lemon (finely grated peel)
300 g milk
200 g buttermilk
2 eggs (divided into yolks and whites)
1 pinch of salt
50 g butter

Preparation
Weigh the flour, sugar, vanilla sugar and lemon zest into a 2-liter Margrethe bowl. Mix the milk and egg yolks in a bowl and gradually beat into the flour mixture until the flour has completely dissolved without lumps. Leave the dough to rest for 20 minutes. Melt the butter and stir into the dough. Beat the egg whites until stiff and add salt. Fold the stiffly beaten egg whites into the batter. Bake the waffles in a piping hot waffle iron. Use a little fat for the first waffle.

Birthday cake

Ingredients approx. 12 pcs.

3 dl water
150 g butter
1 pinch of salt
150 g flour
6 eggs

Preparation
Bring the water, butter and salt to the boil in a pan and stir in the flour. Stir the dough well over a medium heat until it has come together, preferably for a few minutes. Pour the batter into a 2-liter Margrethe bowl and leave to cool on the kitchen counter for 5 - 10 minutes. Meanwhile, beat the eggs in a 500 ml Margrethe bowl. Stir the eggs into the batter one at a time. Pour the batter into a piping bag and pipe small mini cake men/cake women (that look a bit like stick figures) onto a baking tray, maximum 3 - 4 pieces per baking tray. Bake the cakes in a preheated oven for 20 minutes at 190°C. When the cakes have cooled, decorate them with icing and chocolate buttons or sweets.

Easter plait with saffron

Ingredients 1 loaf for approx. 8 - 10 people

2 dl whole milk
1 tsp saffron or 1 tsp turmeric
50 g yeast
1 dl buttermilk
4 eggs
2 tbsp sugar
1 tsp salt
600 g - 700 g wheat flour
75 g butter
1 beaten egg for coating

Preparation
Heat the milk and saffron in a small pan and leave to infuse until the milk is nice and yellow. Dissolve the yeast in it. Pour the milk mixture into a mixing bowl for the food processor. Add the buttermilk, eggs, sugar and salt. Gradually add half of the flour and mix the dough for about 10 minutes. Leave the dough to rise in the mixing bowl covered with a clean tea towel for approx. 1 hour. Crumble the butter and the remaining flour and add little by little. Knead the dough thoroughly to form a smooth and supple dough. Divide the dough into 3 pieces and roll out each piece into approx. 45 cm long strands. Braid the strands into a plait and shape the plait into a round loaf of bread. Fold the ends under the bread so that they are not visible. Place the bread on a baking tray lined with baking paper and leave to rise under a clean tea towel until doubled in size. Preheat the oven to 180 degrees. Brush the bread thoroughly with egg and bake in the middle of the oven for about 30 minutes until golden brown, or until baked through.