Tag archives for whipped cream

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.

Lenten buns

Photo: Camilla Degerman/imagebank.sweden.se


Lenten buns

  • 25g (0,9 oz) yeast
  • 2,5dl (1¼ cup) milk
  • 37g (1,3 oz) liquid fat
  • 0.25 teaspoon salt
  • 1 teaspoon cardamom
  • ½ dl (¼ cup) sugar
  • 125g (4½ oz) quark skinny
  • ½ dl (¼ cup) pofibrer (potato fiber)
  • 6,5 dl (3 cups) wheat flour
  • egg for brushing
Almond paste:
  • 1dl (½ cup) almonds
  • 0,5 dl (¼ cup) powdered sugar
  • 1 egg white
  • whipped cream
  • powdered sugar

  1. Crumble yeast in a bowl. Heat the milk and fat to 37°C/100°F.
  2. Add the cardamom, salt, sugar, quark skinny, pofibrer (potato fiber) and most of the flour.
  3. Work the dough thoroughly so it becomes smooth. Let rise for at least 30 minutes.
  4. Turn out onto a lightly floured surface and work it smooth and elastic. Form into fairly small buns, so it will be around 20 pieces.
  5. Place on a greased or parchment-lined baking sheet. Cover and let rise until doubled.
  6. Brush buns with milk or beaten egg and bake on the center oven rack for 8-10 minutes at 225-250°C/440°-480°F. Let cool
Almond paste:
  1. Run the almonds in food processor until completely crumbly.
  2. Add sugar and egg white and process until everything is mixed.
  1. Cut a lid on the rolls and scoop out some of the crumbs in the center. Fill with almond paste. Pipe the whipped cream.
  2. Top with the lid and sift powdered sugar over.

During the winter months of January through March, you’ll find cardamon buns (called semlor) filled with thick almond paste and whipped cream, in bakeries and cafes all over the country.

February 21 is THE semla day (called fettisdagen) 2012, which means that it’s the last Tuesday before the 40-day period of fasting that precedes Easter in the Christian calendar. This is the excuse used to eat these sinfully delicious buns. It is claimed that semlor started to become popular in Sweden already in 1541.

You can read more about this tradition at Sweden.se.