DESSERTS - Sweden and Norway recipes

#Sweden#Recipes
DESSERTS - Sweden and Norway recipes

3 recipes here

Princesstårta

Cake:
4 eggs
1 1/2 decilitre sugar
1 decilitre flour
1/2 decilitre potato flour
1/4 of a grated lemon peel (yellow part only)

Filling:
2 eggs
2 tablesoons sugar
1 level tablespoon flour
2 1/2 decilitres simmering milk or cream
1 tablespoon vanilla sugar
1 decilitre heavy cream (for whipping)

Almond topping:
100 grams skinned and finely ground sweet almonds
100 grams pure powdered (confectioners?) sugar
1-2 tablespoons cream a few drops green food colouring (or you can use pink, yellow)

To make cake:
Beat 2 whole eggs and 2 yolks with the sugar until it becomes a very pale yellow colour, light and porous.
Add both sifted flours and the lemon peel.
In a separate bowl whip the two egg whites until stiff peaks form, then gently fold into the cake mixture. Pour the batter into a buttered and floured cake pan and cook in a 175-200 degree celsius oven.

To make filling:
whip the eggs, sugar and flour until well combined and fluffy. Add the hot milk or cream in a steady stream while stirring vigorously. Return to the pan and simmer until the custard becomes thick. Remove from the heat and continue stirring until the custard cools (this stops the custard from setting and prevents a skin forming - a mixer with a dough hook on slow is excellent for this). Last, fold in the vanilla sugar and the whipped cream.

To make topping:
In a mortar and pestle, pound the ground almonds and the sugar together while slowly incorporating the cream. Keep pounding until a smooth paste.
Add a few drops of food colouring until the desired colour. A pale green or a pretty pink are the most traditional colours. Make into a ball and cover
with plastic wrap, then chill in the refrigerator for at least 1 hour before rolling out.

To assemble the cake:
cut the cake into three layers. Put the bottom on a plate and spread with about 1/3 of the custard cream. Put on the next layer and again cover with about 1/3 of the custard cream. Put on the top layer and cover the top and sides with the remaining custard cream. Traditionally the cake has a slightly domed, or rounded, top. Roll out the almond paste between two sheets of waxed paper until it is thin and large enough to cover the top and sides of the cake in one piece. You could measure the height of the cake and multiply that by two, then add the width of the cake and you will know
how big it needs to be. Take off one sheet of paper and carefully lift the marzipan and put it over the cake with the paper side up. Once you have adjusted it so the cake is completely covered remove the second sheet of
paper and trim any excess marzipan from around the bottom of the cake. Last of all sift a fine dusting of powdered sugar over the top of the cake. It can also be decorated with a marzipan rose and leaves.

There are variations on this cake and many recipes call for a thin layer of raspberry jam to be spread on at least one of the cake layers before the custard cream is put on.

A RECIPE FOR THE TIME-CHALLENGED:

Purchase:
1 plain vanilla or sponge cake
1 jar raspberry jam
1 pint thick whipping cream
8 ounces almond paste
confectioners sugar
food colouring
an egg

Mix together 8-ounce can almond paste, 1/2 cup confectioners’ sugar, 3 drops of green food coloring, and 1 tablespoon egg white. Chill for an hour. Slice a plain, unfrosted vanilla cake or sponge cake into three layers.
Spread the bottom two layers with a little raspberry jam, then with whipped cream. Spread the remaining whipped cream over the top and sides. Roll out the almond paste between two sheets of waxed paper until it is thin and
large enough to cover the top and sides of the cake in one piece. You could measure the height of the cake and multiply that by two, then add the width of the cake and you will know how big it needs to be. Take off one sheet of paper and carefully lift the marzipan and put it over the cake with the paper side up. Once you have adjusted it so the cake is completely covered remove the second sheet of paper and trim any excess marzipan from around
the bottom of the cake. Last of all sift a fine dusting of powdered sugar over the top of the cake.

Happy eating! Chris Troy
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2)
PRINCESS TORTE

http://www-2.cs.cmu.edu/~mjw/recipes/cake/
mp-cake-coll-4.html#10

Ingredients:
-———–
3 eggs
2/3 cup sugar
1/4 cup sugar (additional)
1/3 cup each of potato flour and flour
1 tsp baking powder
2 tsp vanilla
2 egg yolks
1 envelope gelatin
1/4 cup cold water
1 1/2 cups heavy cream

Green Marzipan:
-————–
1 8-ounce can almond paste
1/2 cup confectioners’ sugar
3 drops of green food coloring
1 tablespoon egg white

Instructions:
-————
In a bowl beat together 3 eggs and 2/3 cup sugar until the mixture is very light. Sift together 1/3 cup each of potato flour and flour and 1 teaspoon baking powder. Add 1 teaspoon vanilla to the egg mixture and
fold in the flour mixture. Pour the batter into two 9-inch round cake pans, buttered and floured, and bake the layers in a moderate oven (350 degrees F.) for 15 minutes, or until they test done. Let the layers cool on a wire rack for 5 minutes and turn them out on the rack to cool
completely.

In a bowl beat together 2 egg yolks and 1/4 cup sugar until the mixture is light. In a small bowl sprinkle 1 envelope gelatin over 1/4 cup cold water to soften and set it over hot water until it is dissolved. Add
the gelatin to the yolk mixture with 1 teaspoon vanilla. Fold in 1 1/2 cups heavy cream, whipped. Spread 1 cake layer with some of the cream, top it with the other layer, and spread the top and sides with the remaining cream.

Prepare green marzipan:
-———————-
In a bowl combine one 8-ounce can almond paste, 1/2 cup confectioners’ sugar, 3 drops of green food coloring, and 1 tablespoon egg white until the mixture is smooth. Form it into a ball, sprinkle it lightly with sifted confectioners’ sugar, and wrap it in wax paper. Chill the
marzipan for 1 hour. Sprinkle a 16-inch piece of wax paper with sifted confectioners’ sugar and put the marzipan ball on it. Top the ball with another piece of wax paper and roll it out into a 15-inch circle.
Remove the top piece of wax paper, lay the marzipan, paper side up, on the cake, and peel off the paper. Press the marzipan against the sides of the cake and trim off any excess around the bottom. Dust the top of the torte with sifted confectioners’ sugar.
-————————————————-
3)
Princess Torte
http://recipes.alastra.com/cakes/
princess-torte.html

3 eggs
2/3 cup
1/3 cup potato flour
1/3 cup flour
1 teaspoon baking powder
1 teaspoon vanilla

2 egg yolks
1/4 cup sugar
1 envelope gelatin
1/4 cup cold water
1 teaspoon vanilla
1 1/2 cups heavy cream, whipped

8-ounce can almond paste
1/2 cup confectioners’ sugar
3 drops of green food coloring
1 tablespoon egg white
additional confectioners’ sugar

In a bowl beat together eggs and cup sugar until the mixture is very light. Sift together potato flour and flour and baking powder. Add vanilla to the egg mixture and fold in the flour mixture. Pour the batter into two 9-inch round cake pans, buttered and floured, and bake the layers in a moderate oven (350 degrees F.) for 15
minutes, or until they test done. Let the layers cool on a wire rack for 5 minutes and turn them out on the rack to cool completely.

In a bowl beat together egg yolks and sugar until the mixture is light. In a small bowl sprinkle gelatin over cold water to soften and set it over hot water until it is dissolved. Add the gelatin to the yolk mixture with vanilla. Fold in heavy cream. Spread 1 cake layer with some of the cream, top it with the other layer,
and spread the top and sides with the remaining cream.

Prepare green marzipan: In a bowl combine one almond paste, confectioners’ sugar, green food coloring, and egg white until the mixture is smooth. Form it into a ball, sprinkle it lightly with sifted confectioners’ sugar, and wrap it in wax paper. Chill the marzipan for 1 hour. Sprinkle a 16-inch piece of wax paper with
sifted confectioners’ sugar and put the marzipan ball on it. Top the ball with another piece of wax paper and roll it out into a 15-inch circle. Remove the top piece of wax paper, lay the marzipan,
paper side up, on the cake, and peel off the paper. Press the marzipan against the sides of the cake and trim off any excess around the bottom. Dust the top of the torte with sifted confectioners’ sugar.


Swedish Coconut cookies

This is a Minnesota State Fair (1994) winning recipe for Swedish Coconut Cookies by Mabel Schmalz, and is now my second favorite cookie (the first being chocolate chip - aka Tollhouse). I must warn you though, cut this recipe in half or you'll get about 15 dozen cookies.

2 cups shortening
2 cups butter
4 cups sugar
6 cups flour
2 teaspoons baking soda
2 teaspoons baking powder
2 cups coconut
2 teaspoons vanilla

Mix ingredients in order given. Roll into balls and put on greased cookie sheet. Flatten with a glass dipped in sugar. Bake at 350 degrees for about
10 minutes until light golden brown on the edges. Makes a large batch [that's an understatement!]. Can be easily divided in half.

Enjoy! Pamela Burg.


PAPPARKAKOR (Soft cookies) (PEPPARKAKOR)
Patt Sullivan
from grandma, Agnes Franson Stenholm 1886-1967

1 cup sugar
1 cup Crisco
1 tsp. Soda in 1\2 cup molasses: beat until creamy
2 eggs beaten
1\2 tsp cloves
1\2 tsp cinnamon
3 cups flour

Form dough into 2-inch wide long rolls on a cookie sheet (2 rolls per cookie sheet)
Put water on fingers and spread over top of rolls, then sprinkle tops with sugar. Bake 350 for 12-15 min. Cut diagonally while hot.


OST KAKA
Swedish Dessert (Swedish hand cheese)
This recipe was given to my husband by Mabel Briggs from Lindsborg, Kansas.
I will quote her directly.
Carole G. Anderson.

Heat 2 gallon sweet milk until WARM. Add 2 cups flour beaten to a smooth paste with a little milk and
stir into milk thoroughly. Then add 1/3 tablet rennet
soaked in water until dissolved. Let stand until it
forms curds (30 minutes or more) cut curds and drain off whey from time to time. Take solid curds and 1 or 2 eggs beaten, 1/2 cup sugar (or more to suit taste) 1 qt. sweeet milk or some cream if you like. Mix well & bake 1 hr. If curds are soft add more eggs. Good luck, Mabel Briggs p.s. this is my recipe but some are different.” As I had only eaten ost kakka at the smorgesbord in Lindsborg, I have always felt just SINFUL having as much as I wanted. But of course a little goes a long way.
Tak så mycket, Carole G. Anderson of Atlanta, GA.


GRANDMA JOHNSON'S MOLASSES COOKIES
from, Nancy Brown

PRE-HEAT OVEN TO 350 BAKE 8-10 MINUTES

1 cup SHORTENING
1 cup SUGAR
1 cup MOLASSES
2 eggs
4 cups FLOUR
1 cup SOUR MILK
2 tsp BAKING SODA
2 tsp CINNAMON
1 tsp CLOVES
1/2 lb RAISINS

SIFT TOGETHER FLOUR, CINNAMON, CLOVES AND BAKING SODA, SET ASIDE. CREAM SUGAR AND SHORTENING. ADD EGG AND BEAT, ADD MOLASSES, MIX WELL. ADD 1/2 OF SOUR MILK & FLOUR AND MIX WELL. ADD BALANCE OF SOUR MILK AND FLOUR AND MIX.

COAT RAISINS WITH A SMALL AMOUNT OF FLOUR AND ADD TO BATTER.
ABOVE MIXTURE MAY BE KEPT IN REFRIGERATOR.
BAKE WHEN NEEDED.
PLACE ON COOKIE SHEET BY SPOONFULS,
ALLOWING SPACE FOR SPREADING.


SWEDISH RICE PUDDING
Patt Sullivan
from grandma, Agnes Franson Stenholm 1886-1967

1\2 cup long grain raw rice…cook then rinse and drain thoroughly.
Handful of raisins…soak in cup of very hot water while rice is cooking.
Then drain well and squeeze rest of water from raisins between paper towels.

Mix in large bowl:
5 eggs slightly beaten
2 cans Carnation Evaporated Milk (12 fl. oz)
1 of those cans filled with 2% milk
1\2 cup sugar
1\2 tsp salt

Add to this the drained rice and raisins. Also add one whole *almond.Pour all into 2 1\2 qt. Pyrex bowl. Sprinkle sugar on top. Lightly sprinkle cinnamon and nutmeg on top of sugar. Dot with butter. Bake in large pan of water at 350 for one hour or until a silver knife comes out clean. *Tradition is that who ever gets the almond is next to be married.

This Rice Pudding has always been a traditional dish
at all of our family holiday dinners.. especially Christmas! The *almond can become quite amusing at a big family table with 10-15 kids and cousins. The girls try desperately to get it while the boys avoid it like the plague :-)


Bjørg Bøe
Norwegian recipe book

Enkel napoleonskake med jordbær.
recipe sent to me from: Bjørg Bøe

Bjørg Bøe,
Norwegian author of the book Smak av Sørland, sitting in her back yard in the beautiful city of Arendal Norway. Bjørg and my kusin Johnny Hermansen, treated us with many wonderful Norwegian meals when we stayed with them in June 1999.
Tusen tack, Johnny & Bjorg

Til fire personer trenger du:

1 plate butterdeig
3 dl krem
1 kruv jordbær
2 dl jordbærsaus (se egen oppskrift)

  • Kjevle butterdeigen til 2 mm tykkelse, prikkes med
    gaffle og sprøstekes i oven på 200 grader i ca. 8-10 minutter.
  • Dryss melis over når du tar den ut av ovnen.
    Skjær opp i skiver ca. 5x5 cm.
  • Stivpisk flæten of legg 1 ss fløte på første lag butterdeig,
    samt masse jordbær. Gjenta dette i tre lag, med et halvt
    jordbær på toppen.
  • Pynt med jordbærsaus på tallerkenen

English version of recipe

For 4 persons you need :

1 Sheet of puff-paste.
3 desiliter cream.
1 basket (approx 500 g) strawberry.
2 desiliter strawberry souce.

  • Roll the puff-paste to a 2 mm thick sheet, prickle it with a fork, and frie it in the oven on 200 C for about 8-10 minute.
  • Put some castor-sugar over when you take it out of the oven. Cut up in slices, in the size of 5x5
  • Whip the cream, and put 1 table spoon cream on the first lair of puff-paste, along with a lot of strawberryes.
    Repeat 3 times, put a 1/2 strawberry on the top.
  • Decorate the plate with strawberry sauce.

Skorpor.

Here's a recipe for Skorpor. I make it regularly because it keeps so well, my mother loves it, it tastes so good AND it's easy to make.

Beat 2 cups sugar with 1/4 lb. butter. Add 1 cup sour cream and 1 egg. Then add 4 cups flour, 1/2 teaspoon soda, 1 teaspoon baking powder, 2 teaspoon
ground cinnamon, 1/2 teaspoon ground cardamom and 1 cup finely chopped nuts. Spread dough in a greased jelly roll pan 10"x15” (may need to grease hands or spatula because it's sticky). Bake 30 minutes at 350 deg. Let cool completely. Then slice in 1/2” x 3” pieces and place on cookie sheets. Toast until light golden at 250 deg. Makes about 100 pieces.

(Sorry to the Swedes that the quantities are American).

Carolyn Balkum


Norwegian Waffles
(Norge Vaffel)

Thanks kusin Linda

6 eggs
2 deciliter sugar
1 kilkogram flour
1 liter milk
5 deciliter water
1.5 deciliter melted butter
2 teaspoons baking soda
2 teaspoons cardamon

Beat, makes about 30 small waffles


My husbands grandmother, born in 1875, made her mother's, born in Sweden, recipe called Sweet Rice. I am the fourth generation to make it, and my kids
would be very unhappy if we didn't have it during the holidays.

I always double this recipe.
In a double boiler
1/2 c regular rice
1/4 tea salt
1 c water
Steam until the water is gone from the rice
Add
1 1/2 c. milk
1/2 c sugar (a heaping cup)
Steam until creamy and the milk is almost gone
Sprinkle cinnamon on the top

Sorry, it isn't the same if you use instant rice, I tried that only once.

I am sure when cream was available, they poured cream on their servings.

Sally Youngquist


Toscakaka

2 eggs
4 1/2 oz sugar (3/4 cup less 1T )
4 oz plain flour (1 cup)
1 tsp baking powder
3 1/2 oz butter or margarine melted (7T)
2 T cream or milk

Caramel icing

2 1/4 oz slivered blanched almonds (1/3 C + 2 tsp)
1 1/2 oz butter or margarine (3T)
2 1/4 oz sugar (1/4 C + 1 1/2 tsp)
1 T plain flour
1 T cream or milk

Cake .. Whisk the eggs and sugar until foamy. Sift the
flour and baking powder together and stir into the mixture together with the fat and cream or milk.
Pour the mixture into the greased and floured 1 qt
shallow pan. Bake at 345f for 30 minutes.

Melt the fat. Stir in the almonds, sugar, flour, and cream or milk. Bring to a simmer until the sugar is dissolved. Spread the icing evenly over the cake when it has been in the oven for 30 minutes. Continue baking for another 15 minutes.

Good luck,
Norm Hustad


Norwegian Apple Cake II

3/4 cup Softened Butter
1 cup Sugar
1-1/2 cups Flour
2 Egg
4 Sliced Apple
1 tsp Cinnamon
1 tbs Sugar
*** Cram one cup of sugar with the butter. Beat in eggs and then add flour.
Mix well, pour mixture into greased 9 inch square pan. Peel and slice
apples. Place slices on top of the mixture. (Place apple slices as close as
possible to each other). Mix sugar and cinnamon. Sprinkle this topping over
the apples. Bake 60 minutes in a 350°F oven. Can be served warm or cold.


Ris a la Malta

The first time I had it was at the home of some Danish friends when I was a child, but had been told that it was also a Swedish Christmas dessert. We always had it from
that time on at Christmas. I should explain that my father was Swedish, but my mother was English so we did not have a lot of Swedish dishes in our home (although my father made the best Swedish pancakes in the world). Perhaps that was because he did not take to the kitchen too often, but if mother was ill, he would always make Swedish Pancakes. I think the fact that he cooked so rarely, that it was a special treat for us and this is a fond memory.

Others call this dessert Ris a la Malta, so that is the name I shall call this. The recipe I have and have made for many years is served with a chilled Raspberry Sauce, which I am not sure is in the Swedish Tradition, but will include it, as it is the perfect accompaniment for
this dessert that my family love so much at Christmas.

*Ris a la Malta
*

1/2c. uncooked regular rice
1 1/2 c. milk
1/2 c. sugar
1 c. whipping cream
1/2c. chopped almonds

1. Cook rice in med. saucepan . Stir in milk and sugar; heat slowly to boiling, then simmer, stirring often for 25 min. or until milk is absorbed. Let cool to lukewarm.
2. Beat cream until stiff and fold into rice with almonds. spoon into serving bowl; chill.
3. Just before serving, spoon part of sauce around edge of bowl. Serve rest of sauce separately.

SAUCE

Thaw 2 pkg. (10 oz.each). Mix 1 Tbsp. cornstarch with a bit of rasp. juice until smooth. Heat the raspberries until boiling and add cornstarch mixture to thicken. Let cook a couple of minutes. Remove
from heat and put thru’ a sieve. Chill.

I always double the pudding recipe as the family like it so much. Sometimes when I make a large batch, I put it into an oiled high (fancy) jelly mold. Make sure it is very well chilled. At serving time I turn it out onto a fancy plate, drizzle a bit of sauce over top and serve
rest on the side. It looks very festive. Forgot to mention, when preparing place a whole, blanched almond in pudding. Tradition says that whoever gets the almond will be married before the next Christmas.
In our house we have modified that a bit and say that whoever gets the almond will be blessed with good luck all year thru’.
Bernice

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