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William Dalrymple (historian)
 A cut piece of Danish pastry (Kringle). The slightly yellowish remonce spread shows clearly inside the cake. | |
| Type | Pastry |
|---|---|
| Place of origin | Denmark |
| Main ingredients | Butter and sugar |
Remonce is a cake-filling paste used in various traditional Danish pastries. It is made by creaming softened butter with sugar, and is sometimes flavoured with cinnamon (e.g. in cinnamon snails), cardamom, custard, marzipan, or almond paste. Remonce is always baked along with the pastry.[1][2][3]
Remonce is a Danish word and invention. In the English language it has been referred to as "Lord Mayor filling".[4]
See also
References
- ^ "Remonce". AtlasMedia Ltd. Retrieved March 1, 2020.
- ^ Olver, Lynne. "Cake history notes". The Food Timeline. Retrieved 6 August 2014.
- ^ Copenhagen Features | Fodor's Travel Guides
- ^ Max. "Remonce filling - Lord Mayor filling - for Danish pastry, "brunsviger", cinnamon buns etc". Kvalifood. Retrieved 6 April 2014.
External links
- Kvali Mad (Max): Remonce filling - Lord Mayor filling - for danish pastry, "brunsviger", cinnamon buns etc. Various recipes, discussion and instructional Video. A private non-profit homepage from Denmark.
