Swedish birthday cream cake recipe....
This recipe was requested by ruchirahni since she has a thing for baking. This is translated by me from my moms recipie so if there is anything unclear, just... ask and I'll see if I can explain it better, OK? :-) Other then that, enjoy baking this cake! It is fucking delicious! :-D My mom always makes a cake like this for every birthday. And I do to. :-)
Swedish cream cake
175 degrees Celsius heat in the oven (347 degrees Fahrenheit)
Sponge cake recipe for the tart case
50-75 grams butter (1.76 - 2.64 ounces)
2 eggs
2 deciliters sugar (0.84 cup)
3 deciliters plain white flour (1.27 cup)
2 teaspoons baking powder
2 teaspoons vanilla sugar
1 deciliter milk (0.42 cup)
Filling
Berries, jam, butter cream or vanilla custard
Topping
Berries, frozen or fresh.
How to:
1. Butter up and use breadcrumbs in a simple cake pan, preferably round in shape.
2. Melt the butter and let it cool slightly. Or you can just let it get softer in room temperature. It needs to be really soft if so.
3. Whisk eggs and sugar hard and long until the mixture turns as close to white as possible and it is airy and fluffy. Mix flour, baking powder and vanilla sugar in another bowl. Mix the flour mixture with the egg mixture. Mix good. Then add the butter and the milk a little at a time. Mix well until the cake mixture is smooth and even. Pour the cake mixture in the cake pan.
4. Bake in the lower part of the oven for 40 - 50 minutes until the cake has a golden brown colour. Test the cake with a thin... kitchen-poker-thingie... Can't remember the word right now, but the cake is supposed to be spongy and dry.
5. Let the cake cool properly before you cut it twice creating three parts.
6. Add the filling (a tip is for a classic swedish cake is the have vanilla custard in the bottom layer and then either strawberry jam or fresh strawberries mashed with a little sugar in the top layer). For extra taste, wrap the cake up in a plastic wrap and let it rest in the fridge over night.
7. Lastly whisk cream (make sure it is not to loosely whisked) and cover the cake with it. Add a few fresh berries on top as decoration.
DONE! :-D And enjoy. :-)
I think this is one of those cakes that nearly every single person in Sweden knows how to make (well, nearly...) .... and everyone in Sweden has eaten at one point or another. It is a true classic here. This is just my moms recipe for it. :-)
Unfortunately I couldn't find a photo of my mom's cakes, but here is a photo of one of these cakes that I found doing a google-search. :-) Looks yummy, don't it? ;-) Anyone that wants can use this recipe if you want.
(Can click for bigger.)
Swedish cream cake
175 degrees Celsius heat in the oven (347 degrees Fahrenheit)
Sponge cake recipe for the tart case
50-75 grams butter (1.76 - 2.64 ounces)
2 eggs
2 deciliters sugar (0.84 cup)
3 deciliters plain white flour (1.27 cup)
2 teaspoons baking powder
2 teaspoons vanilla sugar
1 deciliter milk (0.42 cup)
Filling
Berries, jam, butter cream or vanilla custard
Topping
Berries, frozen or fresh.
How to:
1. Butter up and use breadcrumbs in a simple cake pan, preferably round in shape.
2. Melt the butter and let it cool slightly. Or you can just let it get softer in room temperature. It needs to be really soft if so.
3. Whisk eggs and sugar hard and long until the mixture turns as close to white as possible and it is airy and fluffy. Mix flour, baking powder and vanilla sugar in another bowl. Mix the flour mixture with the egg mixture. Mix good. Then add the butter and the milk a little at a time. Mix well until the cake mixture is smooth and even. Pour the cake mixture in the cake pan.
4. Bake in the lower part of the oven for 40 - 50 minutes until the cake has a golden brown colour. Test the cake with a thin... kitchen-poker-thingie... Can't remember the word right now, but the cake is supposed to be spongy and dry.
5. Let the cake cool properly before you cut it twice creating three parts.
6. Add the filling (a tip is for a classic swedish cake is the have vanilla custard in the bottom layer and then either strawberry jam or fresh strawberries mashed with a little sugar in the top layer). For extra taste, wrap the cake up in a plastic wrap and let it rest in the fridge over night.
7. Lastly whisk cream (make sure it is not to loosely whisked) and cover the cake with it. Add a few fresh berries on top as decoration.
DONE! :-D And enjoy. :-)
I think this is one of those cakes that nearly every single person in Sweden knows how to make (well, nearly...) .... and everyone in Sweden has eaten at one point or another. It is a true classic here. This is just my moms recipe for it. :-)
Unfortunately I couldn't find a photo of my mom's cakes, but here is a photo of one of these cakes that I found doing a google-search. :-) Looks yummy, don't it? ;-) Anyone that wants can use this recipe if you want.
(Can click for bigger.)