Celebrating The Copenhagen Tales’ first birthday with a Danish “julelagkage”
Ladies and gentlemen, I’m proud and humbled to announce that today is The Copenhagen Tales’ first birthday!
A year ago, I changed jobs and suddenly found myself with much more time on my hands and the need for a creative outlet, so I set up a free WordPress site and started rambling away. I’ve always been someone who likes to share – my thoughts, what I like, what I see, what I feel. And being an expat definitely gives me a lot of opportunity to discover new things to wonder about, enjoy, but also dislike. And I am glad I’ve found a way to share them – hopefully even to the benefit of others.
A year of The Copenhagen Tales – 136 posts, 33.000 visits to the site, over 600 followers, countless hours spent researching, writing, photographing, editing, and learning the technicalities of maintaining a site and the ropes of blogging. I attended a blogging conference, learned a lot and made new friends. And this is hardly the end – I have many visions that want to be matured into real plans, and I want to take The Copenhagen Tales to the next level. I’m not going anywhere, and I hope you aren’t, either! I’d like to say a heartfelt THANK YOU (or tak!) to each and everyone of you who comes to my blog, reads my articles, shares their thoughts in the comments, visits my Facebook, Twitter, Instagram or Pinterest pages, or pings me an email. I’m so honored that you want to come here and hear what I have to say, and I hope we can keep the discussion going!
Now, let’s crack open a bottle of champagne and clink our glasses to celebrate! Oh, and what would a birthday in Denmark be without a good old “lagkage” (plus flags, of course!). Seeing as we’re in full-on Christmas mode, I gave this one a festive twist!
Julelagkage with cherries, orange, and cognac
400ml heavy cream
1 glass of Danish cherry sauce (kirsebærsovs)
1 orange (organic)
1 tbsp brown sugar
1 tbsp cognac
cinnamon, to taste
Make sure the “lagkagebunde” are fully cooled off. Add the sugar to the cream and whip until stiff. Add the mascarpone, cinnamon, and some orange zest (about 1 tsp) and stir to combine. Add the cherry sauce and fold in. Squeeze the juice from the orange and mix with the cognac. Moisten the first lagkagebund with about a third of the juice-cognac mix, then spoon on about a third of the cherry cream and distribute evenly. Carefully put the next one on top and softly press down. Repeat the previous steps for the remaining lagkagebunde. Refrigerate for about an hour before serving, and don’t forget to decorate with little Danish flags!