Remonce

In this article, Remonce will be addressed from various perspectives, with the aim of delving into its importance, incidence and relevance today. Along these lines, different aspects related to Remonce will be analyzed, focusing on its evolution over time, its impact on society and its influence in different areas. Likewise, relevant data, studies and reflections will be presented that will allow the reader to obtain a comprehensive and enriching vision about Remonce. From its origins to its current situation, through its implications in the cultural, social, political or economic sphere, this article aims to shed light on Remonce and generate a space for reflection and debate around this very transcendental topic.

Remonce
A cut piece of Danish pastry (Kringle). The slightly yellowish remonce spread shows clearly inside the cake.
TypePastry
Place of originDenmark
Main ingredientsButter 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

  1. ^ "Remonce". AtlasMedia Ltd. Retrieved March 1, 2020.
  2. ^ Olver, Lynne. "Cake history notes". The Food Timeline. Retrieved 6 August 2014.
  3. ^ Copenhagen Features | Fodor's Travel Guides
  4. ^ Max. "Remonce filling - Lord Mayor filling - for Danish pastry, "brunsviger", cinnamon buns etc". Kvalifood. Retrieved 6 April 2014.


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