I enjoy cooking and baking, in particular cakes and pastries. Below are some of my favorite recipes.


Budapest Cake

Ingredients

Procedure

  1. Whip egg whites.
  2. Keep whipping while adding the sugar, a little at a time.
  3. Mix nuts, flour, cocoa, and vanilla.
  4. Carefully fold the nut mixture into the egg batter.
  5. Cover a baking tray with baking paper.
  6. Fill a large piping bag with the batter.
  7. Pipe the batter onto the paper in rows like this: 
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  8. Bake for 20 minutes at 175C.
  9. Let cool. Store in refrigerator for a few hours or over night.

Decoration

  1. Remove baking paper from bottom of cake.
  2. Spread whipped cream over bottom of cake.
  3. Place mandarin orange sections evenly on top of the cream.
  4. Roll up the cake.

Sacher Torte

Ingredients

Icing and filling

Procedure

  1. Set oven to 175C.
  2. Melt chocolate.
  3. Blanch, peel and grind almonds. Mix with the flour and baking powder.
  4. Blend sugar and butter until white and fluffy.
  5. Add egg yolks, one at a time, to butter-sugar mixture.
  6. Stir in melted chocolate.
  7. Stir in almond mixture.
  8. Whip egg whites to hard foam and fold in.
  9. Pour batter into baking pan lined with baking paper.
  10. Bake for 30-45 minutes.
  11. Let cool. Split in two and spread apricot jam in between.
  12. Melt chocolate and spread over cake. Let cool.
  13. Serve cold with whipped cream.

Swedish Pancakes

Ingredients

Batter

  1. Melt butter and let cool to room temperature.
  2. Mix flour and salt in a bowl.
  3. Slowly pour in half the milk and blend until smooth .
  4. Slowly pour in the remaining milk and blend.
  5. Blend in the eggs, one at a time.
  6. Blend in the melted butter.

Frying

  1. Heat pancake-skillet. On a scale from 1 to 10, the stove should be at around 6.
  2. Melt some butter in the skillet.
  3. When hot, pour in approximately 1dl of the batter, just enough to cover the pan. Tilt the pan so the batter is spread out uniformly.
  4. When brown, flip over.

Swedish Meatballs

Ingredients

Batter

  1. Soak the breadcrumbs in the milk for about 10 minutes.
  2. Blend the ground meats together.
  3. Finely mince the onion and mix into the meat together with eggs and spices.
  4. Blend in the milk/breadcrumb mixture.
  5. Shape small meatballs with the aid of two spoons and place on water-rinsed plates.

Frying

  1. Brown a generous pat of butter in a frying pan, and when it ``goes quiet'' place the meatballs (about 7 at a time) in the pan and let them brown on all sides.
  2. Put the meatballs aside until they are all browned. Mix a little water into the pan to make a broth. Put meatballs back in pan and let slowly cook until done, about 10 minutes.

Semlor

Ingredients

Dough

  1. Melt butter, mix with milk, heat to fingerwarm, add sugar and egg.
  2. Mix flour, salt, yeast, and salt of hartshorn.
  3. Mix flour mixture into liquid, work into a dough.
  4. Let rise for 30 minutes.
  5. Roll into 16 buns.
  6. Let rise for 50-60 minutes.
  7. Bake for 8 minutes at 210C/410F.
  8. Let cool covered on a rack.

Filling

Almond Paste

  1. Blanch and peel almonds.
  2. Run almonds, granulated sugar, and powdered sugar in a food processor until fine.
  3. Add small amount of liquid (milk, cream, or water) until mixture makes a smooth dough.
  4. Refridgerate.

Finishing

  1. Cut lid off bun.
  2. Remove small amount of inside of the bun. Mix with almond paste and small amount of milk until smooth.
  3. Fill bun with whipped cream and almond mixture.

Kakan med choklad i

Ingredients

Procedure

  1. Blend sugar and butter until white and fluffy.
  2. Add one egg at a time.
  3. Mix flour, cocoa, and vanilla sugar, and blend into the butter mixture.
  4. Spread into a 20x30cm pan.
  5. Bake for 20 minutes at 175C.
  6. Chop the chocolate and put on top of cake.
  7. Bake for another 5 minutes.
  8. Spread the melted chocolate with a fork.
  9. Let cool.

Källarfranska

Ingredients

Procedure (in the evening)

  1. Break up yeast into large bowl
  2. Add water, let stand for 3 minutes.
  3. Add oil, salt, almost all flour.
  4. Knead, cover, and let stand in fridge until next day.

Procedure (in the morning)

  1. Cut dough into 4 parts
  2. Cut each part into 12 buns.
  3. Sprinkle flour over the buns, and let rise covered for 2-3 hours.
  4. Heat oven to 275C.
  5. Bake for 8-10 minutes.
  6. Let cool uncovered.

Kuvertbröd

Ingredients

Procedure

  1. Melt the butter, add milk, and warm to 37C.
  2. Pour over the fresh yeast.
  3. Add egg, salt, sugar, most of the flour that has been mixed with the salt of hartshorn.
  4. Knead, cover, let rise for 30 minutes.
  5. Work the dough on the table, cut into 30 pieces, form into cool shapes.
  6. Let rise for 30 minutes.
  7. Brush with egg, sprinkle with poppy seeds.
  8. Bake at 225C (440F) for 7 minutes.

Basket bread

Ingredients (Day 1)

Procedure (Day 1)

  1. Boil the water, pour over the flour.
  2. Work into a dough.
  3. Sprinkle flour over the dough, cover the bowl with plastic wrap, let stand until the next day.

Ingredients (Day 2)

Procedure (Day 2)

  1. Pour the warm water over the rye dough.
  2. Sprinkle the fresh yeast on top of the dough, and disolve.
  3. Add the salt. Work in the white flour, except for 1dl. 10 minutes, slowest speed, on a bread mixer.
  4. Cover, let rise for 60 minutes.
  5. Make two loaves, put lots of rye flour in the baskets, put the loaves in, let rise covered for 30-45 minutes.
  6. Carefully put the loaves on baking trays, remove the baskets.
  7. Bake for 60 minutes at 175C.

Mandelmusslor

Ingredients

Procedure

  1. Mix all ingredients on the baking table.
  2. Let cool in fridge.
  3. Push pieces into forms that have been carefully buttered.
  4. Bake at 200C (400F) for about 10 minutes, fairly low in the oven.
  5. Makes 35-40.

Pepparmyntspastiller

Ingredients

Procedure

  1. Mix sugar and water and let boil for no more than 1 minute.
  2. Let cool somewhat and add powdered sugar and peppermint oil.
  3. Make into circles on parchment paper.
  4. If the batter gets hard, add a few drops of water, and reheat.
  5. If the batter is too soft, add more powdered sugar.
  6. Let cool, and put a dab of melted chocolate on each circle.

Rimbobullar

Ingredients (dough)

Ingredients (filling)

Ingredients (decoration)

Procedure

  1. Disolve fresh yeast in some of the milk.
  2. Add the rest of the milk, butter, sugar, some of the flour.
  3. Mix into a soft dough, and add remaining flour.
  4. Put lots of flour on the baking table, and pour out the dough.
  5. Put some flour on the dough and pat into a rectangle.
  6. Roll gently using a rolling pin to a 40cm x 35cm rectangle.
  7. Cut into 7cm x 7cm squares.
  8. Mix butter, sugar, vanilla sugar and put a dab on each square.
  9. Fold the corners to the middle, press, put each bun into a paper muffin cup, let rise for 2 hours at room temperature.
  10. Brush with egg, sprinkle pearl sugar on top.
  11. Bake at 250C (480F) in the middle of the oven for 5-10 minutes.
  12. Let cool under a towel.

Scones

Ingredients

Procedure

  1. Mix flour, salt, and baking powder.
  2. Quickly cut up the butter in the flour, by hand or in a blender. After blending, the butter should be no more than pea-sized.
  3. Add milk, and quickly make into a dough.
  4. Divide in four parts, make each into a ball, flatten, and score to make a cross.
  5. Bake at 250C (480F) for about 10 minutes.
  6. Break into pieces, and let cool on a rack.