 and my name is Nikolaj. And this is the Great Danish Bake Off. Today we're going to make Himpaznida, a traditional Danish cake, directly translated into raspberry bars or slices. We're going to show you how to make the short crust dough. And then some of us are using board raspberry jam. And some of us are going to try to make the jam ourselves. In my defense, this is the first time I'm baking, so I think I'm allowed some help. Definitely, definitely. Then we're going to decorate the cakes in the end. And we'll see who wins. So 250 grams of flour, 70 grams of icing sugar, and a teaspoon of baking soda. To make it easier to get salted butter, I'm just going to, with my hands, mix it all together. And perhaps I need a little bit of water just to get everything together. But I'll try with that pressure. Yeah, I'm not used to this, so I don't know. Am I doing it right? Should I just put my hands? Yep. Maybe I should take it off the scale. Can you describe the feeling? It's a very strange consistency, I must admit. Okay, getting somewhere. I think we need some water. Should I just pour it all in at once? No, just a tiny bit at a time. Okay. Perhaps it's not necessary. A tiny bit? Yeah, not more than that. Okay. So I guess at some point this is going to become a dough, I don't know, maybe in a few hours. So it's actually not that hard. It's pretty good. I'm completely satisfied because we're using hot butter and I wanted to use cold butter. And the trick with short crust dough is to touch it as little as possible. So now it's like a dough. And I want to put it in the fridge for 20 minutes or so, just to make sure that it's cold and that will be easier to roll out the right shape. Right now I just want to boil it for 7 to 10 minutes at low heat, just to make it a bit thicker so it can stay on the cake later. Okay, so Maria decided to make her own raspberry jam. I decided to go with the local jam. Let's see if she can top it. Okay, so now the dough has been in the fridge for about half an hour and it's time to roll it out and shape it in whatever shape you like. I want to score some points on the aesthetic side, so I chose to do the Old University logo. So yeah, let's see how it goes. Maybe I should try to squeeze it first or should I do smaller chunks? Not more than two. I'm not quite sure about the thickness, but I'm told it has to be like close to three millimeters, so I don't know. Perhaps this is close, maybe? Yeah, so maybe I should just try. So usually I would use something with a sharper edge, but we don't have that, so this is a very good alternative. So now I'll just remove these pieces of the dough and then I have a perfectly round, kind of perfectly round shape and remember that you need two pieces because we're going to lay them on top afterwards, so two pieces to one cake. I just try to keep the marmalade approximately one millimeter from the edges, so when I press down all the jam won't squeeze out. Raspberry bars resemble the Old University logo and I have chosen to use a local jam grocery store. I made a traditional, kind of traditional Danish birthday cake. Usually we get either a birthday guy or a birthday girl. I chose the girl. Even though she's missing here, it's kind of typical to do the cake in raspberry bars like this one and usually it would be a lot bigger, so you could feed your entire family or the entire class with cake. In Denmark when we celebrate birthday we use our Danish flag as I believe one of the only countries in the world to do that, so it's very special for the Danish flag. Tradition, when we cut the cake we usually cut it at the head and then we scream, so get ready. Yeah besides being holding the camera all day, I've got the tremendous honor of being the judge here for a small bake-off, so I'm really looking forward to to see who did the best, the beginner Nikolai or the pro Maria. Yeah, so let's see. I'm gonna just cut into them and see. Should I take the raspberry now? Okay, oh nice crunch. Yeah, but the first one too. The dough is really good, the short crust dough, really crispy, so that's really nice. I just like the blue fingers, I must say. I think it's a great addition with the fresh raspberry on top. Yeah, I think for our first try it's really done well. Only minus is perhaps the not homemade jam, which is kind of sweet and perhaps the dough is just a tad thick, but yeah solid. Awesome. Yeah, let's try the birthday dough here. I'm just gonna cut off an arm. Yeah, we like the darkness of the birthday ritual in the market. Again, just a tad thick crust, but the crunch is awesome. I think this recipe we are working with today has baking powder in it, so it's gonna rise, so it's like a common issue even if you roll it out quite thin. I like the tightness of the homemade jam, but otherwise they're quite similar actually. Again, really a solid cake who can eat raspberry bars. Yeah, so we're pretty happy with the result. So Nikolai is eating a cake in the background, but I've considered thoroughly. Nikolai did a really great crust. It's so crunchy, like it has a great snap. That's awesome. Maria did a perfect homemade jam, so they both both have advantages. But I think all in all, I must pronounce Nikolai the winner, because just the cake to jam ratio is more important with him, and the A-yolo who that's a great idea. So congratulations, Nikolai. How do you feel? I feel awesome. I think it's pretty good for a first time. It is actually the first time I bake anything on my own, so I'm pretty satisfied with the result. Thanks. So proud. Yeah, so now we're looking really forward to seeing you trying the recipe at home. We will link to it everywhere and post pictures of it, because it's really easy to make and the only ingredients you can find in your local store. Yeah, nice baking with you. Bye.