Cakemen What is a cakeman, and when do we serve it? .
In this assignment me (Bernt) and (Eirik), are going to write about “kakemenn” or in English “cakemen”. Cakemen are a traditional pastry we Norwegians bake for Christmas; it is even so Norwegian that it doesn’t have a proper English word for it! Cakemen are very popular in Norway. And because Christmas is all about money, the local bakeries start to sell them in September to earn some extra money. Cakemen are like you see a lot like a gingerbread man, except that they are not brown, and tastes completely unlike. As a matter of fact I have my old granny’s recipe, which she “borrowed” from a local bakery, Lieberman, and we have had it since then. There are many varieties of cakemen; you can make them hard or soft and in different colours and figures. Just like you do with gingerbread! Ps: This recipe makes soft cakemen. Summary: “Kakemenn” are a traditional Christmas pastry which every Norwegian loves. They look like white gingerbread, but the taste is quite unique. And we have the best “homemade” recipe (after our opinion) right here! It is very normal to sell cakemen in the stores; those cakemen down at the picture are the most popular cakemen I know of.
Those cake tins t the picture, is typical figures we use to form the cakemen with.
Granny Henny`s recipe. 4 dl milk 7 dl sugar 130 g butter 18 dl flour 5 teaspoons bakers ammonia (hjortetakkssalt)
1. You cook the milk and then you add the sugar and butter. And stir it all together to a “sugary butter milk”. 2. Then you wait for it to cool of. 3. And after the cool of, you can add the flour and bakers ammonia. And make it in to a “light” dough. Then you put it in the freezer for 30 minutes or so, to make it cold. 4. This is the fun part! You take the dough (just a little bit of it) and you roll it out. Remember lots of flour, because it is very sticky! Now you take a cake tin, like those you use to gingerbread. And you make all kinds of weird shapes and figures. Like a reindeer, Santa or just something as simple as a heart. 5. Then you put it in the oven at 18o degrees Celsius 10-12 minutes.
Personal experiences about the recipe. Hehe, things doesn’t always get as you want it around cooking. Something I and Eirik experienced... Where should I start? 1. We made them too hard (softened up after some days). The reason was that we had them at “hot air” in the oven; take it at the “two lines” mark instead. 2. We had too little bakers’ ammonia, so they turned out to be pretty flat. 3. That the milk is supposed to be cooled of, doesn`t necessarily mean that is has to be ice cold. Just colder then it was right after the cooking. 4. You have to expect some disagreements with the dough. It is very hard to roll out, and you will probably tear it apart at your first try. 5. If you ever make this in class, I recommend reducing the recipe to half. The frying takes way to long time and make way to many cakemen!
6. Make sure that you have someone who loves Christmas to taste at them! Because, you may be disappointed when nobody taste at them or even consider eating them! (That`s what happened to me and Eirik...)
The result: Here are some pictures form the cooking Eirik (grey) and Bernt (white) are making the dough. And some pictures of the result, we painted some of them. Just for fun.
We have a dream We really hope that someone out there will read this and think â€œHum... Maybe Iâ€™ll make this at home for my family or classâ€? or something like that. Well they`ll probably think in Spanish or their own language, but still... And I also hope that our experiences will help someone out there, if someone ever considers making this.
The end and merry Christmas !
Just a fun fact: The world`s largest cakeman was made in Denmark, in 1995. It was 255 m2 big, and weighted 4 tons. It consisted of 1,200 kg flour, 2,500 eggs, 1,150 kg margarine, 800 kg clayed sugar , 400 kg sugar , 250 l milk and 250 l water.