I’m currently baking a cake (lagkage) for Léon’s 4th birthday tomorrow, and given that I’m using a Danish recipe, it’s calling for hjortetakssalt to be used as the raising agent.
I’ve never seen that for sale here, so I bought some last time I was in Denmark.
I checked the bag to see what’s in it, and it turns out simply to be another name for ammonium bicarbonate.
That reminded me of the first time I brought a bag of Danish salt liquorice back to Collins, and people appeared shocked that we would happily eat something flavoured with ammonium chloride.
Is ammonium just an indispensable part of Danish culinary culture?