BAKING WITH

SONYA & FREDERIK
BILLE BRAHE

Baking with

Sonya & Frederik Bille Brahe

Renowned chef Frederik Bille Brahe has created easy step-by-step recipes so you can bake with your kids. Join his daughter, Sonya, and him in the kitchen where they create victorian mr. bear cake and semi healthy banana muffins. 

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Victorian Mr. Bear cake 

Indgredients

170 g. unsalted butter (tempered)
165 g. cake flour
3 teaspoons baking powder
Half a teaspoon salt
175 g. sugar
3 eggs (tempered)
2 tablespoons whole milk (tempered)

300 g. strawberries
50 g. sugar
1 vanilla stick
Lemon juice from half a lemon

250 ml. heavy cream
Powdered sugar

How to

Preheat oven to 180 degrees. Mix flour, baking powder and salt in a bowl. Whip butter and sugar in a mixer until white and fluffy. Add one egg at a time while stirring to keep it from curdling. Add milk. Gently mix flour and butter without stirring too much. Divide the batter in two moulds and bake for 20 minutes at 180 degrees. Meanwhile make the strawberry jam. Cut tops of the strawberries and halve them. Put them in a pan with lemon juice and sugar. Scrape the seeds out of the vanilla stick and put both seeds and stick in the pan. Bring to a boil and let it cook for about 5 minutes until it looks like a delicious jam. Refrigerate until later. Take the cakes out of the oven, let them cool and carefully turn them out of the moulds. Let them cool on a baking rack. Whip the cream semi-solid and you are ready to assemble the cake. Place a teddy bear base on a serving platter and spread strawberry jam on top. Follow with a layer of whipped cream and the last bear cake. Finish with a light sprinkle of powdered sugar and serve.

Indgredients

170 g. unsalted butter (tempered)
165 g. cake flour
3 teaspoons baking powder
Half a teaspoon salt
175 g. sugar
3 eggs (tempered)
2 tablespoons whole milk (tempered)
300 g. strawberries
50 g. sugar
1 vanilla stick
Lemon juice from half a lemon
250 ml. heavy cream
Powdered sugar

How to

Preheat oven to 180 degrees. Mix flour, baking powder and salt in a bowl. Whip butter and sugar in a mixer until white and fluffy. Add one egg at a time while stirring to keep it from curdling. Add milk. Gently mix flour and butter without stirring too much. Divide the batter in two moulds and bake for 20 minutes at 180 degrees. Meanwhile make the strawberry jam. Cut tops of the strawberries and halve them. Put them in a pan with lemon juice and sugar. Scrape the seeds out of the vanilla stick and put both seeds and stick in the pan. Bring to a boil and let it cook for about 5 minutes until it looks like a delicious jam. Refrigerate until later. Take the cakes out of the oven, let them cool and carefully turn them out of the moulds. Let them cool on a baking rack. Whip the cream semi-solid and you are ready to assemble the cake. Place a teddy bear base on a serving platter and spread strawberry jam on top. Follow with a layer of whipped cream and the last bear cake. Finish with a light sprinkle of powdered sugar and serve.

HALFWAY HEALTHY BANANA MUFFINS

Indgredients

125 g. whole-wheat flour / wholemeal flour
125 g. cake flour
125 g. almond flour
2 tablespoons flaxseed
150 g. maple syrup
2 teaspoons baking powder
2 handfuls of chopped apricots
1/4 teaspoon baking soda
1/4 teaspoon salt
200 g. banana puree (you can use pumpkin or grated apple instead)
1 egg - beaten
100 g. buttermilk or kefir

How to

Mix the dry ingredients in a bowl. Mix banana, the beaten egg, apricots, syrup, and buttermilk with a whisk. Whip the flour and the puree together and put the dough in muffin cups. Bake at 180 for 20 - 30 minutes. You can tell if they are done by putting a knitting needle in the cake and if no dough sticks, they are good. Take them out of the oven and cool them on a baking rack. Ready to serve.

Indgredients

125 g. whole-wheat flour / wholemeal flour
125 g. cake flour
125 g. almond flour
2 tablespoons flaxseed
150 g. maple syrup
2 teaspoons baking powder
2 handfuls of chopped apricots
1/4 teaspoon baking soda
1/4 teaspoon salt
200 g. banana puree (you can use pumpkin or grated apple instead)
1 egg - beaten
100 g. buttermilk or kefir

How to

Mix the dry ingredients in a bowl. Mix banana, the beaten egg, apricots, syrup, and buttermilk with a whisk. Whip the flour and the puree together and put the dough in muffin cups. Bake at 180 for 20 - 30 minutes. You can tell if they are done by putting a knitting needle in the cake and if no dough sticks, they are good. Take them out of the oven and cool them on a baking rack. Ready to serve.

Frederik Bille Brahe

Frederik Bille Brahe is a renowned chef and the founder of some of Copenhagen’s most loved eateries. He is the face of a healthy, wholesome, and accessible cuisine and known for treasured places like Sofi, the Berlin based bakery and the café Atelier September in Copenhagen. He shares a home in Copenhagen with his wife, Caroline and their two-year-old Sonya and 6 months old Axel.