Hi ❣ It’s so nice to see you,- like always 😊 I hope all is fine with you 🧡
“Arme Riddere” is the Norwegian name and a Norwegian variant of the French “Pain Perdu”, and the German “Arme Ritter”, and the swedish “Fattige Riddare”, and the English “French Toast”, and also the Spanish “Torrija” 😊. It’s a bit like “dear child have many names” 😊. And that’s not strange at all,- because this kind of dish is so easy to make, so tasty, and can be made with different accessories and in different ways, even with slightly different ingredients in too.
So I think many people know this classic, simple, traditional and tasty breakfast, lunch and dessert 😊. Because this dish can actually been used as all three. Or at least we, me and my daughter, eat it to breakfast sometimes, and lunch other times. Sometimes also as a easy meal in between or even as an tasty dessert after dinner 🥞.
My Norwegian recipe for this easy and delicious little meal is:
6 slices loff (light bread), 2 eggs, 2 s sugar, 2 dl milk, 0.5 tsp cardamom, 1 tsp cable, and 1 s for frying. (and I also have 1 tbsp with honey in the mixture).
Lightly beat eggs together with sugar, milk, honey and spices. Pour the mixture into a dish. 2. Place the bread slices in the batter and let them soak through the liquid. 3. Take up the slices of bread and fry them with a little butter in the baking pan over medium-high heat. Bake golden brown on both sides. Placed on barrels.
The fried slices of bread can be served as is, or with jam, whipped cream and berries 🍓🍒.
This recipe with 6 slices of bread is enough for me and my daughter. We eat very easy 3 slices each 😊.
Like I mention, sometimes we have “arme riddere” for breakfast, other times to lunch. Sometimes as a snacks between two meal, or as an dessert after dinner 🥞.
It’s so easy to make, and it doesn’t take very long time either. It’s tasty and sweet, but at the same not to sweet.
I hope you will enjoy this delicious little dish as much as we do. A tiny little dish that can be used as both breakfast and lunch, as well as snacks between two meals, or a nice and easy dessert😊.
I wish you a great day or evening wherever in the world you are 🧡. Thank you so much for using your time and dropping by my blog today 🧡
See you soon 😊
I hope you will enjoy this delicious little dish as much as we do. A tiny little dish that can be used as both breakfast and lunch, as well as snacks between two meals, or a nice and easy dessert😊. Enjoy 🥰.
Hi ❣ It’s so nice to see you,- like always 😊 I hope all is fine and you 🧡
The New Years evening and celebration is just around the corner, and probably there’s some of us that really want to celebrate that 2020 is over?🎆 Why not celebrate it with a delicious, sweet, and tasty Norwegian homemade confectionery cake? Or maybe it is more like a dessert- and coffee cake? 😊
It hasn’t been a easy year for many people around in the world, but still we are allowed to celebrate. In general there’s something good to celebrate, even when the days can feel and be a bit dark and heavy.
This year I did made a Norwegian confectionery cake for Christmas. It’s actually 10 years since last time I did made this cake, even it’s one of my favourite cakes 😊. It’s not even a cake that’s difficult to make, or with expensive ingredients, but in general it was just me that eat this cake when my children was younger. I also remember my friends called my “DelfiaLaila” because I eat this cake “all the time” during the Christmas- time. I even had a piece or two with me at work in my lunch box 😅.
This year, this Christmas I felt for to “spoil” myself a bit, so I made me a Norwegian confectionery cake, Delfiakake 🥰. Maybe I’m going to eat it all up totally alone, but that’s fine for me 😊. I don’t need to share it with anyone 🙂. But I can at least share my Norwegian recipe with you 😊. And maybe you too want to spoil your self a bit, or just share the cake together with your New Year guests?
I haven’t found the butter we use in the cake here in Spain. Probably it is in one store I haven’t checked out yet, but I found out that I could try to use coconut oil instead. And to be honest,- it was perfect with coconut oil 😊. Coconut oil is liquid above 26 degrees and as a solid mass below 26 degrees. So now during the wintertime here in Spain it’s not very much over 26 degrees at the moment and the coconut oil “behave” excellent for this cake 🌡.
The cake is called “Delfiakake” in Norwegian. But I’m actually not sure what translation I can use in English. So I just choose to call it a Norwegian homemade confectionery cake, or dessert- and coffee cake 🎂. It’s called this because the butter we use are called “delfiafett”.
The recipe for Norwegian homemade confectionery cake:
You need : 4 tablespoons strong coffee, 250 g Delfiafett (or coconut oil), 250 g cooking chocolate (I usually 50- 50 dark and light chocolate), 2 eggs, 0, 50 g sweet biscuits (eg Marie biscuits), 200 g marzipan, 200 gr geletopper, 200 gr licorice.
You do: Make strong coffee 2. Put Delfiafett (coconut oil) in a saucepan over low heat until it melts. 3. Add chocolate and let it melt with the oil. Stir a little so that everything is mixed together. Set aside and allow the mixture to cool. 4. Beat eggs and sugar until eggy. 5. Stir the melted mixture into the egg mixture. A little at a time. The chocolate mass should be shiny and tough when everything is whipped together. 6. Add 4 tablespoons of coffee, and mix well. 7. Line a loaf pan with parchment paper. Put the chocolate mass in the bottom. Then add layers of chocolate with biscuits, marzipan, jelly tops and licorice to the mold. Have the rest of the chocolate mass on top. 8 Allow to cool and store cool.
And vola- enjoy the cake, this one of my favourite Norwegian homemade confectionery cake 🥰. Tasty and very sweet, and yes, a kind of calorie “bomb” just so you know 😊.
We also are making something called “puffed rice tops” as Christmas sweets for the Christmas- time in Norway. You more and less use the same recipe as for the “Delfiakake”, but instead of the marzipan, biscuits, jelly tops and licorice we use puffed rice in the mixture. Then we put about a tablespoon of the mixture in the muffin holders. And put all the little cakes to cool.
I remember the first I should make this puffet rice tops. I was 20 years old, was living in Oslo and working at a hospital there. And pregnant with my first child (so maybe my mind was somewhere else?😅) After I had mixed it all together and made around 20- 30 muffin- holders with the mixture I actually did put them all into the oven, and turn it on around 200 degrees 😳.
Then I called my mam, and asked her if the eggs and sugar really needed to be completely stiff as egg yolk before I mixed it together. My mam said no, and asked my why I wonder. And I told her that all my cakes, or chocolate puffet rice tops was floated all over the oven. She started laughing and asked if I baked the cakes. Yes, I said. She further asked if it said what degrees the recipe told my that I should fry them on. No, one I said, but I thought they had forgotten to write it, the degrees, in the recipe, so I fry them at 200 degrees. That’s often the general degrees e use when we bake something in the oven.
Well,- you can say I had s bit of a work to clean that oven after “baking” the puffet rice tops 😅.
And believe it if not. The year after I did manage to do exactly the same with the Delfia cake too 😳 😅. Maybe I was to busy to be a mammi for my oldest son so I didn’t read the recipe to well? But one thing was for sure, the Delfia cake never became finish in the oven 😅. And I didn’t called my mom either, because I red the recipe one more time after a while, and I couldn’t find anything about any degrees in the oven. Anyway,- at least this time it was not so much to clean up. The cake was just never ever finish 😅.
But after this two “happenings” I have “learn” my “lesson” and never put cakes like this in the oven again 😊. Just a tiny reminder to you too 😊.
I hope you will enjoy this tasty and very sweet homemade Norwegian confectionery cake. Maybe share some with your family and friends on the New Year celebration? 🎆 Or just spoil your self a bit? 😊 …. and ps- but the cake in the cooler, not in the oven on 200 degrees 😉.
I wish you a great day or evening wherever in the world you are 🧡 Thank you so much for using your time and dropping by my blog today 🧡
See you soon 😊
The homemade Norwegian confectionery cake, called Delfiakake, is a homemade Christmas dessert cake that suits perfectly fine as celebration cake for the New Year celebrations too 🎆. Just don’t put it in the oven on 200 degrees 😉. Then it never will be finish 😅. I did try one time, many years ago 😅.