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At the kings’ table – Guests at the gala dinner organized this Sunday evening at Christiansborg Castle in Copenhagen to celebrate Queen Margrethe II’s golden jubilee tasted a Regentkage, a dessert made especially for the occasion.
Three large daisies spring from the center of a round white and gold crown cake. The dessert that ended the menu for the gala dinner for Queen Margrethe II’s Golden Jubilee, this Sunday 11 September 2022, could not have matched it better. A crown like the symbolic one – Denmark’s sovereign is not crowned – that she wears. Daisy referring to his first name.
In terms of taste and texture, Palace revealed that this entremet is a vanilla/mascarpone mousse with crunchy almonds, crème caramel and quince compote on a macaron base. And the floral decoration, to which is added a medallion bearing the royal power, is in white and yellow chocolate.
This cake was put together especially for the occasion by Maria Myhre-Mikkelsen, pastry chef at Odense Marcipan (the world’s leading producer of marzipan and supplier to the Court), and Hofstat Lars Schandorff, chef to Queen Margrethe II. Its recipe has been disseminated by the palace so that everyone can make it, professionals and the public.
Products from Denmark, the Faroe Islands, Greenland and the Queen’s kitchen garden
Previously, the guests, who sat in the Knights’ Hall decorated with spectacular tapestries about Denmark’s history -a gift to Queen Margrethe II for her 50th birthday in 1990-, had first been able to enjoy a cup of scallop shells. Jacques from the Faroe Islands and Danish spiny lobster accompanied by a ginger pumpkin sauce.
Then the main course was wild Greenland musk ox served with an angelica sauce and salted wild garlic buds and flanked by a vegetable platter from Fredensborg Castle. In a video shared on Instagram about the preparations for this meal, the royal household reports that corn, carrots, fava beans, green beans, Jerusalem artichokes, celery and pumpkins were harvested there for this dinner.