Tag archives for cake

Apple cake ”Skåne style” with vanilla ice cream

Photo: Jakob Fridholm/imagebank.sweden.se


Apple cake ”Skåne style” with vanilla ice cream

Apple cake:
  • 8 apples
  • 200g (7 oz) sugar
  • 1 teaspoon cinnamon
  • 400g (14 oz) spice bread (blended into crumbs)
  • 200g (7 oz) butter
  • salt
Vanilla ice cream:
  • 5 dl (2 cups) milk
  • 5 dl (2 cups) cream
  • 2 vanilla beans, scored lengthways and seeds removed
  • 9 egg yolks
  • 180 g (6½ oz) sugar

Apple cake:
  1. Peel and cut the apples into wedges and put on a oven trey or in individual serving dishes.
  2. Quickly fry the crumbs with sugar and butter, add the cinnamon and a pinch of salt.
  3. Cover the apples with the crumbs and bake at 130°C/265°F oven for 20 minutes.
Vanilla ice cream:
  1. Bring the milk, cream and the vanilla beans, both seeds and beans, to the boil.
  2. Whisk egg yolks and sugar together.
  3. Strain the milk and cream mixture on to the eggs and sugar and simmer on medium heat to 85°C/185°F, while constantly stiring!
  4. Chill in ice bath and run in the ice cream machine.

Strawberry cake

Photo: Jakob Fridholm/imagebank.sweden.se


Strawberry cake
1 cake

Sponge cake base:
  • 2 eggs
  • 2dl (1 cup) granulated sugar
  • 50g (1¾ oz) butter
  • 3dl (1½ cup) flour
  • 2 teaspoons baking powder
  • 1 teaspoon vanilla
  • 1dl (½ cup) milk 3%
  • 1 lemon, the zest
  • butter and 0,5dl (¼ cup) bread crumbs to the pan
  • 2 liters (8½ cups) fresh strawberries
  • 4 tablespoons granulated sugar
Vanilla cream:
  • 5dl (2¼ cups) milk
  • 1 vanilla pod
  • 1,5dl (¾ cup) granulated sugar
  • 7 egg yolks
  • 1,5dl (¾ cup) cornstarch
  • 50g (1¾ oz) butter, room temperature
  • whipped cream
  • strawberries

Sponge cake base:
  1. Beat eggs and sugar white and fluffy.
  2. Melt the butter and stir into the egg mixture.
  3. Grate the lemon zest.
  4. Mix flour, baking powder, vanilla sugar and carefully mix it into the batter, stir in the milk and finally the grated lemon zest.
  5. Grease a 20 centimeter diameter large spingform pan with melted butter and bread it with bread crumbs.
  6. Fill the batter into the pan.
  7. Bake on a lower oven rack at 175°C/350°F for 25-35 minutes.
  8. When completely cold, divide the cake horizontally into three layers.
Vanilla cream:
  1. Split vanilla pod lengthwise and scrape out the seeds.
  2. Add both the pod and seeds in a pot along with the milk.
  3. Bring to the boil.
  4. Beat granulated sugar, egg yolks and cornstarch airy.
  5. Turn over the hot milk while whipping.
  6. Pour mixture into pan and heat gently while whipping.
  7. Do not let it boil!! As soon as mixture begins to thicken, pour quickly into a cold bowl.
  8. Add the butter, let it melt while stirring.
  9. Cool cream.
Strawberry filling:
  1. Run strawberries with the granulated sugar in a food processer.
  1. Spread the strawberry filling over the first layer and the vanilla cream over the second layer, ending with a plain top layer.
  2. Cover the entire cake with wipped cream.
  3. Garnish with strawberries.

Almond meringue cake with lemon curd and fresh berries

Photo: Christian Biller


Almond meringue cake with lemon curd and fresh berries

Meringue base:
  • 3 egg whites
  • pinch of vinegar
  • 2dl (1 cup) sugar
  • 1dl (½ cup) almonds, toasted and finely chopped
Lemon curd:
  • 2 lemons, washed, zest and juice
  • 1dl (½ cup) lemon juice
  • 3 eggs
  • 2dl (1 cup) granulated sugar
  • 100g (3½ oz) butter
  • 2dl (1 cup) cream, whipped
  • 4dl (2 cups) fresh berries, raspberry, currant, gooseberry
  • edible flowers
  • 1 lemon, zest

Meringue base:
  1. Beat egg whites and vinegar to a white foam. Add sugar and beat untill stiff.
  2. Fold in almonds.
  3. Place baking parchment on a cake pan and draw a 25 cm wide circle with a pencil. Spread the batter evenly in the circle.
  4. Bake in oven for 1 hour at 100°C/210°F.
  5. Turn off the oven and let the meringue remain in the oven.
Lemon curd:
  1. Pour lemon juice and zest in a stainless steel pot or bowl.
  2. Beat eggs and sugar fluffy and pour into the saucepan.
  3. Place saucepan in a larger saucepan half filled with water and bring to the boil (water).
  4. Whip the curd constantly until it thickens.
  5. Lift pan from water bath at the first visible boiling bubble.
  6. Whisk further before the butter is clicked into the batter. Allow to cool.
  1. Place meringue base on a cake dish. Spread lemon curd over.
  2. Top with whipped cream and decorate with fresh berries, edible flowers and lemon zest.

Carrot and walnut cake with cardamom frosting

Photo: Jakob Fridholm/imagebank.sweden.se


Carrot and walnut cake with cardamom frosting
Dessert, baking

  • 6dl (2¾ cups) carrots, finely grated
  • 2dl (1 cup) canola oil
  • 5dl (2¼ cups) wheat flour
  • 4 eggs
  • 3 teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • 2 teaspoons vanilla sugar
  • 4dl (1¾ cups) sugar
  • 2dl (1 cup) walnuts, chopped into small pieces
  • 120g (4¼ oz) cream cheese
  • 50g (1¾ oz) margarine
  • 4dl (1 ¾ cups) confectioner’s sugar
  • cardamom
  • Oven: 175°C/350°F Time: 40 minutes

  1. Grate carrots.
  2. Beat eggs and sugar fluffy and add the remaining ingredients.
  3. Bake the cake in a greased pan on a low oven rack.
  4. Mix together the ingredients for the frosting.
  5. Spread the frosting on the cake when it’s cold.
  6. Arrange as shown.

Meringue cake with berries and whipped vanilla cream

Photo: Jakob Fridholm/imagebank.sweden.se


Meringue cake with berries and whipped vanilla cream

  • 175°C/350°F oven
  • 75g (2¾ oz) butter
  • 2dl (1 cup) powdered sugar
  • 5 egg (yolks
  • 1½dl (¾ cup) flour
  • 1½ teaspoons baking powder
  • 4 tablespoons milk
  • 5 egg whites
  • 180g (6¼ oz) caster sugar
Vanilla cream:
  • 1 vanilla pod
  • 3dl (1½ cups) whipping cream
  • ½dl (¼ cup) red currants
  • ½dl (¼ cup) raspberries
  • ½dl (¼ cup) gooseberries
  • ½dl (¼ cup) black currants
  • ½dl (¼ cup) granulated sugar
  • grated zest of one lemon

Meringue cake:
  1. Stir the butter and sugar fluffy. Add the yolks, one at a time.
  2. Mix flour with baking powder. Stir in the flour and milk.
  3. Spread batter in a pan, lined with parchment paper.
  4. Beat the whites to lightweight foam, mix in the sugar a little at the time and whisk for a few minutes to a stable foam.
  5. Spread meringue over the batter a bit uneven in shape.
  6. Bake in the middle or lower part of oven for 20 minutes. Allow cake to cool, remove paper and cut into pieces.
Vanilla cream:
  1. Split and scrape out the vanilla seeds from the vanilla pod and mix with the cream, whisk to foam.
  1. Stir sugar with the berries until sugar has melted, turn in lemon zest.
  2. Arrange with vanilla cream and lingonberry berries as shown.