• If using raw potatoes, start by boiling them until tender. Once cooled, cut the potatoes, meat, apples (if using), and onions into bite-sized cubes.
• In a large skillet, melt the butter over medium heat. Add the chopped onions and sauté until they become translucent and fragrant.
• Add the diced potatoes to the skillet. Season with salt (and pepper, if desired). Cook, stirring occasionally, until the potatoes develop a golden-brown crust on all sides.
• Add the cubed meat to the skillet, mixing well. Allow it to heat through and slightly crisp up, which should take a few minutes.
• If you're including apples for a touch of sweetness, add them now. Cook for an additional couple of minutes until the apples soften slightly.
• In a separate pan, fry the eggs to your preferred doneness. Traditionally, the yolk is left runny to mingle with the other flavors on the plate.
• Plate the Danish Hash, topping each serving with a fried egg. Accompany with pickled beets on the side for a tangy contrast.

Layer cake bases

• Beat eggs and sugar very light. Beat for approximately 5 minutes.
• Mix the baking powder, vanilla sugar and wheat flour together in a bowl.
• Sift the dry ingredients into the egg mixture and fold gently with a dough scraper.
• Put baking paper in the bottom of a springform pan (22 cm) and grease the edge of the pan with butter, margarine or oil. I use a grease spray/baking spray.
• Spread the dough in the form and tap it lightly on the table a few times.
• Put the cake in the oven at 200 degrees normal. oven for approximately 25 minutes.
• Allow the cake to cool completely in the tin and then remove it to a wire rack.
• Split the cake into 3 equal-sized layer cake bases. Use a serrated knife for that. Start by marking two cuts all the way around the cake and then cut through.

Pastry cream

• Put the husblas in a bowl of cold water.
• Scrape the seeds out of the vanilla pod and mix with a little of the sugar.
• Put vanilla sugar, sugar, egg yolks in a bowl and whisk it together. Add the cornstarch and whisk together. Then add 0.5 dl of the milk and whisk it together.
• Put the rest of the milk (3.5 dl) and the empty vanilla bean into a saucepan. Heat it to just below the boiling point. Then pour the warm milk into the egg mixture while whisking. Pour it all back into the pot.
• Heat the vanilla cream over medium heat while whisking constantly (important!). When it bubbles and thickens, let it continue to cook for a few minutes while still whisking.
• Remove the pan from the heat. Squeeze out the water from the house air and add it to the cream. Stir the cottage cheese completely into the cream and transfer the cream to a bowl that you cover with cling film. Make sure the film is completely down on top of the cream.
• Refrigerate for 3-4 hours (or longer).

Strawberry/rhubarb compote

• Place strawberries, rhubarb and sugar in a saucepan with a lid and heat over medium heat.
• Stir occasionally and remove your compote when the berries and rhubarb are well cooked.
• Refrigerate until you need to use it.

Assembling the layer cake

• Remove the empty vanilla pod. Then beat in the cold vanilla cream well.
• Whip the cream to a light foam.
• Fold your whipped cream into the vanilla cream. Do it in two rounds.
• Find a dish for your layer cake and put a layer cake base on it.
• Spread half of the compote on top of the base.
• Then put ⅓ of the pastry cream on top and then spread ⅓ of the strawberries and ⅓ of the chopped chocolate on top.
• Put the next layer cake base on top and repeat with compote, pastry cream, strawberries and chocolate.
• Add the last base and spread the rest of the pastry cream, strawberries and chocolate. I also garnished with a few mint leaves.
• Put the cake in the fridge until it is to be served.

• Peel the apples and cut them into small pieces. Spread the apple pieces in a pan.
• Scrape the seeds out of the vanilla pod and mix with some of the cane sugar.
• Add water, cane sugar, the vanilla from the vanilla pod to the apples in the pan.
• Let it cook on medium heat until the apples are cooked. It took me 10 minutes and then the apples had the perfect texture. How long the apples should be cooked depends on which apples you use.
• Put the apple porridge in the fridge and let it cool completely.
• When your apple porridge is cold, crush the danish markoner and whip the whipping cream and turn it into whipped cream.
• In a serving glas you put crushed danish makroner, apple porridge, crushed danish makroner and apple porridge. You finally top it with whipped cream and decorate with crushed danish makroner. You can also make it in one large bowl instead of portioning.
• Put the dessert in the fridge undtil it is ready to be served. It can easily stand for a few hours.

Dough

• Heat the milk and butter until the butter is melted. The liquid should only be lukewarm.
• Crumble the yeast in the warm milk and butter.
• Add sugar, eggs, wheat flour and salt and knead the dough until it becomes shiny and flexible. I use a mixer for this.
• Put the dough in a form approximately 24x34 cm lined with baking paper.
• Press the dough well to all the edges and make sure to make a small border around the sides so that the filling does not flow too much under the cake during baking.
• Put a damp tea towel over the dough and let it rise in a warm place for about 1 hour. While the dough rises, make the filling.

Filling

• Put butter, brown sugar and syrup in a saucepan and let it melt together over medium heat. It doesn't have to come to a boil, just heat until it can be stirred completely. Set aside.
• Collect the brownie
• Put a little water on your fingers and poke deep holes with your fingers in the dough. But without poking a hole in the bottom. Make plenty of holes!
• Spread your cooled but still warm filling over the pan.
• Put the brownie in a heated oven (general heat) at 200 degrees for 15 minutes.
• When it comes out of the oven, I tilt the mold a little so that the filling comes a little over the edges as well.
• Allow the brunsviger to cool and then serve while it is still freshly baked.

Rice porridge

• Halve the vanilla bean and scrape out the seeds. Spread them in a little sugar.
• Pour water and rice into a pot and bring to the boil and cook for about 2-3 minutes.
• Add the milk and bring the porridge to the boil while stirring. Put the vanilla beans and the empty vanilla pod into the pan.
• Cook the porridge under the lid on low heat.
• Stir it regularly so that the milk does not burn at the bottom. The porridge is ready when it has boiled for approximately 40 minutes.
• When you have a finished rice pudding, put it in the fridge so it gets completely cold. Feel free to make it the day before you have to make the risalamande.

Risalamande

• Remove the skin from the almonds by pouring boiling water over, drain the water and pour over with cold water. Repeat this 2 times. Then you can easily remove the skin from then almonds.
• Chop the almonds them either finely or coarsely. It depends on what you like best. Stir them into the bowl with the cold rice pudding.
• Add icing sugar to the porridge.
• Whip the cream to a light foam in another bowl.
• Spread the lightly whipped cream a little at a time into the porridge, and carefully turn it around until it is completely distributed.
• Refrigerate the risalamande dessert until ready to eat (preferably at least 2-3 hours). Serve it with warm or cold cherry sauce.