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Most popular recipe for: dessert.
Swedish rulltårta
4
8 Reviews.
This cake has many names all around the world for example jelly rolls, Swiss roll, but in Sweden it is called rulltårta. It is a simple sponge cake which is one of the classical cakes to make when you will have guest coming over. This is the base recipe but it is possible to make it more like a dessert cake with whip cream and fruits.
Country of origin: Sweden
Preparation time: 00:05
Cooking time: 00:10
Cooking time: 00:10
Needed Ingredients:
Cake
Filling
Cake
150 gr Sugar
120 gr Flour
2 teaspoons Baking powder
3 Eggs
60 ml Milk
Filling
200 gr Strawberry jam
1 tablespoon Sugar
Description:
This cake has many names all around the world for example jelly rolls, Swiss roll, but in Sweden it is called rulltårta. It is a simple sponge cake which is one of the classical cakes to make when you will have guest coming over. This is the base recipe but it is possible to make it more like a dessert cake with whip cream and fruits.
This cake has many names all around the world for example jelly rolls, Swiss roll, but in Sweden it is called rulltårta. It is a simple sponge cake which is one of the classical cakes to make when you will have guest coming over. This is the base recipe but it is possible to make it more like a dessert cake with whip cream and fruits.
This is a recipe of a homemade decadent chocolate brownie. The cake is soft with a sticky inside filled with chunky chocolate bites. It tastes even better the day after so let it rest over the night, that is if you can keep your hands off it!
Origin: United States of America
Region of origin: Unknown.
Region of origin: Unknown.
Preparation : 00:10
Cooking : 00:30
Cooking : 00:30
This is a recipe of a homemade decadent chocolate brownie. The cake is soft with a sticky inside filled with chunky chocolate bites. It tastes even better the day after so let it rest over the night, that is if you can keep your hands off it!
Origin: United States of America
Preparation : 00:10 - Cooking : 00:30
This is one of the classic Alsatian Christmas cookies called sand bredele. They are named sand bredele because it feels like soft sand when you prepare the dough. It is common to change the taste by adding vanilla, rum, orange, citron, cinnamon or ginger, and you will find them in many different shapes as well.
Origin: France
- Region: Alsace.
Region of origin: Alsace.
Region of origin: Alsace.
Preparation : 00:20
Cooking : 00:15
Cooking : 00:15
This is one of the classic Alsatian Christmas cookies called sand bredele. They are named sand bredele because it feels like soft sand when you prepare the dough. It is common to change the taste by adding vanilla, rum, orange, citron, cinnamon or ginger, and you will find them in many different shapes as well.
Origin: France
- Region: Alsace.
Preparation : 00:20 - Cooking : 00:15
This is a creamy chocolate mousse with a harder consistence, that fits perfect as a filling in a cake. You can prepare it in two different ways to get two different consistencies. If you prepare it and serve it directly the mousse is more fluffy than if you place it cold for a while.
Origin: France
Region of origin: Unknown.
Region of origin: Unknown.
Preparation : 00:10
Cooking : 00:05
Cooking : 00:05
This is a creamy chocolate mousse with a harder consistence, that fits perfect as a filling in a cake. You can prepare it in two different ways to get two different consistencies. If you prepare it and serve it directly the mousse is more fluffy than if you place it cold for a while.
Origin: France
Preparation : 00:10 - Cooking : 00:05
This recipe will give you three cakes in one by using one mixture. The cake will divide itself in three different layers while cooking in the oven. The result is a cake with a fluffy sponge bottom, a creamy custard middle, and a moist dense top layer.
Origin: France
Region of origin: Unkown.
Region of origin: Unkown.
Preparation : 00:15
Cooking : 01:00
Cooking : 01:00
This recipe will give you three cakes in one by using one mixture. The cake will divide itself in three different layers while cooking in the oven. The result is a cake with a fluffy sponge bottom, a creamy custard middle, and a moist dense top layer.
Origin: France
Preparation : 00:15 - Cooking : 01:00
This typical Alsatian homemade hazelnut pie has a thick and crusty pie bottom and needs to rest over the night to get the right consistence. This pie is a good idea as a dessert to end an Alsatian evening after some tarte flambées (which you can also find on this webpage).
Origin: France
- Region: Alsace.
Region of origin: Alsace.
Region of origin: Alsace.
Preparation : 00:20
Cooking : 00:35
Cooking : 00:35
This typical Alsatian homemade hazelnut pie has a thick and crusty pie bottom and needs to rest over the night to get the right consistence. This pie is a good idea as a dessert to end an Alsatian evening after some tarte flambées (which you can also find on this webpage).
Origin: France
- Region: Alsace.
Preparation : 00:20 - Cooking : 00:35
This homemade bread can be served as a cake to the afternoon coffee or for breakfast. If you have a sweet tooth, you can eat it with some honey, jam or nutella. It is enriched with both margarine and eggs, which makes the bread very soft and tender.
Origin: France
Region of origin: Unknown.
Region of origin: Unknown.
Preparation : 00:30
Cooking : 00:40
Cooking : 00:40
This homemade bread can be served as a cake to the afternoon coffee or for breakfast. If you have a sweet tooth, you can eat it with some honey, jam or nutella. It is enriched with both margarine and eggs, which makes the bread very soft and tender.
Origin: France
Preparation : 00:30 - Cooking : 00:40
It is easy to prepare and best taste if you serve it the day after prepared. It is a pie that is fresh and not to sweet, and perfect if you like lime.
Origin: United States of America
- Region: Florida.
Region of origin: Florida.
Region of origin: Florida.
Preparation : 00:10
Cooking : 00:25
Cooking : 00:25
It is easy to prepare and best taste if you serve it the day after prepared. It is a pie that is fresh and not to sweet, and perfect if you like lime.
Origin: United States of America
- Region: Florida.
Preparation : 00:10 - Cooking : 00:25
This cake is perfect if you are not a sweet tooth but still like desserts. The bottom is foft and the topping is with cream but have a coffee taste. To make it different it is possible to sprinkle som dark chocolate on top of the cake.
Origin: Sweden
Region of origin: All regions.
Region of origin: All regions.
Preparation : 00:20
Cooking : 00:15
Cooking : 00:15
This cake is perfect if you are not a sweet tooth but still like desserts. The bottom is foft and the topping is with cream but have a coffee taste. To make it different it is possible to sprinkle som dark chocolate on top of the cake.
Origin: Sweden
Preparation : 00:20 - Cooking : 00:15
This is a recipe of the French classical small shell-shape sponge cakes. To get the shell shape you need to have a special shell-shape baking form, which is sold in kitchen or baking stores. The cakes come with many different flavors like citron, orange, vanilla or almonds.
Origin: France
- Region: Lorraine.
Region of origin: Lorraine.
Region of origin: Lorraine.
Preparation : 00:10
Cooking : 00:10
Cooking : 00:10
This is a recipe of the French classical small shell-shape sponge cakes. To get the shell shape you need to have a special shell-shape baking form, which is sold in kitchen or baking stores. The cakes come with many different flavors like citron, orange, vanilla or almonds.
Origin: France
- Region: Lorraine.
Preparation : 00:10 - Cooking : 00:10
This hazelnut chocolate cheesecake is easy to do, and you can use a jar of Nutella to make it simple. The cake is more like a hard mousse cake than a compact cheesecake in its consistence.
The cake tastes better if you serve it directly from the fridge than room temperature and that way it is easier to cut nice pieces as well !
Origin: United States of America
Region of origin: .
Region of origin: .
Preparation : 00:15
Cooking : 00:10
Cooking : 00:10
This hazelnut chocolate cheesecake is easy to do, and you can use a jar of Nutella to make it simple. The cake is more like a hard mousse cake than a compact cheesecake in its consistence.
The cake tastes better if you serve it directly from the fridge than room temperature and that way it is easier to cut nice pieces as well !
Origin: United States of America
Preparation : 00:15 - Cooking : 00:10
Sorbet is an alternative to ice cream and makes a refreshing dessert. It is very simple to make and all you need is fruit, juice and sugar.
Origin: Italy
Region of origin: All.
Region of origin: All.
Preparation : 00:20
Cooking : 00:40
Cooking : 00:40
Sorbet is an alternative to ice cream and makes a refreshing dessert. It is very simple to make and all you need is fruit, juice and sugar.
Origin: Italy
Preparation : 00:20 - Cooking : 00:40
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