The classic, which you can buy everywhere, often with marzipan as part of the base. I do not like that version – I prefer the traditional waffle-like base. You will need a sugar thermometer to make the marshmallow.
Makes 20
For The Waffle Base
1 egg
200ml buttermilk
25g caster (granulated) sugar
75g plain (all-purpose) flour
100g salted butter, melted and cooled
For The Marshmallow
50ml water
150g caster (granulated) sugar, plus 75g liquid glucose
100g pasteurised egg whites
For The Coating
200g tempered dark (bittersweet) chocolate
desiccated (shredded) coconut, to decorate
Directions
In a bowl, mix together the egg, buttermilk and sugar for the waffle base. Add the flour little by little, whisking all the time, until there are no more lumps, then stir in the melted butter.
Heat up a cast-iron waffle mould, if cooking on gas, or an electric waffle iron. Pour in the batter and cook.
If using a cast-iron mould, turn it once. Cook until the waffles inside are golden brown and crisp. Let them cool on a wire rack.
Cut the waffles into 20 rounds using a 5cm diameter glass or cookie cutter. (This can be done the day before, if you want to get ahead.)
Now make the marshmallow. Pour the water into a saucepan and stir in the 150g sugar and the glucose. Place over a medium heat and bring to the boil, then continue to cook until a sugar thermometer reads 115°C.
In a stand mixer, beat the egg whites until stiff, add the 1 Tbsp sugar and continue to beat for a few minutes. Trickle in the hot syrup/glucose mixture, while beating, and continue to beat for about 7 minutes.
Transfer the mixture to a piping bag and pipe it on to the waffle bases. Set aside at room temperature for at least 6 hours.
Place the flødebollerne on a wire rack and pour over the tempered chocolate, or hold by the waffle base and dip the whole cake into the chocolate. Decorate with desiccated coconut. Allow the chocolate to set before serving.
Recipe from Copenhagen Food – Culture, Tradition and Recipes by Trine Hahnemann
