Strawberry cake a la Karin
June 29, 2018
Nordstjernan 2018
(A.K.A. Pinocchio Torte)
Line a 12” x 16 “ sheet cake pan with baking parchment. Grease well and add flour.
Sponge cake:
3 Egg yolks
½ cup or 1 dl Sugar
5 Tablespoons Half & Half
2/3 cup or 1 ½ dl melted Butter
2/3 cup or 1 ½ dl All Purpose Flour
2 Teaspoons Baking Powder
Mix flour and baking powder in a separate bowl. In another bowl, beat the egg yolks and the sugar well until light and fluffy. Add the half & half and the cooled to room temperature melted butter a little of each at a time with the combined flour and baking powder. Pour into the prepared pan, spreading the batter with a spatula.
Meringue:
3 Egg whites
¾ cup Sugar
1 teaspoon Vanilla sugar
½ cup sliced almonds.
Beat the egg whites until stiff. Fold in the sugar and vanilla sugar and beat for a few more minutes. Spread the meringue, slightly unevenly over the cake batter. Sprinkle with almonds. Bake on the lowest oven rack on 400F for 5 minutes. Lower the oven temperature to 350F for another 20 – 30 minutes until the meringue is golden. Let the cake cool slightly. Carefully remove the cake from the parchment paper and cut in half.
Filling:
1 1/3 cup whipping cream
1 ½ liter Strawberries (1.5 quart—you don’t have to be picky here… experiment!)
Whip the cream and combine with mashed strawberries (leave some for decoration). Spread the filling on one of the cake half and top with the other half, meringue side up. Decorate with Strawberries.
Enjoy!ááá
Filed in Desserts Cakes Cookies, Swedish Scandinavian Belgian
Tags: cake, Midsummer, strawberries, strawberry
lemon poppy seed muffins
May 23, 2012
Gourmet 1989, Bake 375° makes 6 cakes
- 2/3 C Cake flour (not self rising)
- ¼ tsp baking soda
- pinch salt
Sift above ingredients together in a bowl.
- ½ stick (¼ C) unsalted butter
- 1/3 C sugar
- 2 egg yolks
- 1 ½ TB lemon juice
- 1 tsp vanilla
- 1½ tsp lemon zest
- 2 ½ TB poppy seeds
- ¼C sour cream
Whip butter until creamed, add sugar a little at a time, beat until light and fluffy. Add one yolk at a time, continue beating. add lemon, vanilla, poppy seeds, then add flour mixture, alternating with sour cream. Combine mixture well.
- 2 egg whites
- 1/3 C sugar
Beat egg whites until soft peaks, add sugar a little at a time. Beat until it holds stiff peaks. Stir one fourth of egg whites into cake batter, then fold in remaining egg whites.
Divide batter into 6 well buttered and floured ½C muffin tins. Bake in middle preheated oven 375°F 20-25 minutes until golden. turn cakes out onto rack to cool.sift confectioners sugar over the tops.
Currant Cake
March 28, 2012
Bake in cake ring pan, Mormor used to make at Christmas time. “Sunshine Cake” Bake 350° 45 mins. Keep in refrigerator 2-3 days before serving.
- 210 g unsalted butter (≤ 1 C)
- 210 g sugar (1 C)
Beat (cream) sugar and butter until light and fluffy.
- 3 eggs
- 200 g flour (1 2/3C)
Add one egg at a time to sugar/butter mixture, then mix in flour, a little at a time.
- 200 g flour dusted currants (½ package currants)
Last, fold in the dusted currants.
Pour into floured bundt pan. Cover first 20 min of baking.
(If 325° – 340°, ~ 1 hour) bake until dry.
Johan’s Chocolate Cake
March 28, 2012
From Astrid’s cousin Johan 1980s. Served a bit gooey in the middle. Bake at 400°
15-20 min. Grease and dust with flour a 2 qt spring cake pan.
- 8 oz semi sweet chocolate (~ 58% chocolate)*** ( I used Scharffen Berger 62% Cacao – delicious.)
- 2 sticks (8oz) unsalted butter
Melt butter and chocolate over low heat, let cool.
- 4 eggs
- 3/4 C sugar
Whip sugar and eggs until fluffy. Mix chocolate into egg mixture.
- 1 C Sifted all purpose flour (4 oz/115g)
- 1 tsp baking powder
- dash salt
Fold in the flour & baking powder into chocolate mixture. Pour into floured spring pan, Bake 15-20 min.Cake should be only 3/4 baked (still runny/wet in the center). Serve warm with cold whipped cream.
NOTES
*** SemiSweet Chocolate Substitutions (Vintage recipes semisweet was 50-55% cacao, today semisweet is 53-60% cacao. If use >62% then use 10% less chocolate to compensate.)
- 64% chocolate (versus 54-58%) use 10% less chocolate, add 5 g (1.25 tsp) sugar for each ounce/28 g or 1 ounce of chocolate in original recipe.
- 66% chocolate: use 25% less chocolate, add 1.5 tsp/6g sugar per ounce chocolate in original recipe.
- 70% chocolate: use 33% less chocolate, add 1.5tsp/6g sugar per ounce chocolate in original recipe.
- 82% chocolate: use 50% less chocolate, add 2.5tsp/10g sugar AND 0.75tsp/4g butter per ounce chocolate in original recipe.
Filed in Desserts Cakes Cookies
Tags: cake, chocolate, chocolate notes, chocolate substitutions, dessert, johan
Flourless Chocolate Cake
March 15, 2012
Cafe Mac recipe from Camp Apple 1998. (chef was a biochem major.) Bake at 350°. 45 minutes.
A. Melt together in a double boiler:
- 12 oz (.75 lb) SemiSweet chocolate ***
- 8 oz (1/2 lb) butter
B. Beat to a pale frothy consistency:
- 6 egg yolks
C . Whip until soft peaks (use copper bowl).
- 9 egg whites
- 2 TB sugar
- pinch cream of tartar
Fold B into A, then C into AB mixture. Pour into buttered & flour dusted springform cake pan. (or line with baking parchment.) Bake 45 minutes, cool, then remove from pan.
Chocolate Glaze: heat in a double boiler, then spread over top of cake. Serve with raspberries, whipped cream or vanilla ice cream.
- 6 oz chocolate (54-60% cacao)
- 1 oz (2 TB) butter
- 1 oz milk
- 1 egg yolk
NOTES
*** SemiSweet Chocolate Substitutions (Vintage recipes semisweet was 50-55% cacao, today semisweet is 53-60% cacao. If use >62% then use 10% less chocolate to compensate.)
- 64% chocolate (versus 54-58%) use 10% less chocolate, add 5 g (1.25 tsp) sugar for each ounce/28 g of chocolate in original recipe.
- 66% chocolate: use 25% less chocolate, add 1.5 tsp/6g sugar per ounce chocolate in original recipe.
- 70% chocolate: use 33% less chocolate, add 1.5tsp/6g sugar per ounce chocolate in original recipe.
- 82% chocolate: use 50% less chocolate, add 2.5tsp/10g sugar AND 0.75tsp/4g butter per ounce chocolate in original recipe.
Hot milk cake
February 13, 2012
Farmor Evelyn’s recipe/often as birthday cake. Bake 375°, 25 minutes.
- 3 eggs
- 1 1/2 C sugar
Beat eggs thoroughly, add sugar and beat more until smooth.
- 3/4 C Milk
- 2 TB Butter
Heat milk and butter to almost boiling (small bubbles around edge of pan). Cool just a bit. Add to egg and sugar mixture.
- 1 1/2 C Cake Flour (sift before measure!)
- 1 1/2 TB Baking Powder
- dash salt
- 1 tsp Vanilla
Add dry sifted ingredients to batter, then add 1 tsp Vanilla.
Bake in two 9″ round pans (buttered and floured) or 1 large rectangle lasagna pan. 375°/ 25 minutes. cool before remove from pan.
