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Swedish rulltårta
4
14 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
Recipe picture Recipe picture Recipe picture
Needed Ingredients:
Button Cake
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150 gr Sugar
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120 gr Flour
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2 teaspoons Baking powder
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3 Eggs
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60 ml Milk
Button Filling
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200 gr Strawberry jam
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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.
Recipe picture
5
5 Reviews.
If you like chocolate and peanut butter, you will love this cake. It is perfect to keep in the freezer ant take out to the coffee when you have guests. This recipe use dark chocolate, but you can change to milk chocolate if you prefer.
Origin: USA
5
5 Reviews.
If you like chocolate and peanut butter, you will love this cake. It is perfect to keep in the freezer ant take out to the coffee when you have guests. This recipe use dark chocolate, but you can change to milk chocolate if you prefer.
Origin: United States of America
Preparation : 00:20 - Cooking : 00:00
Recipe picture
4
2 Reviews.
One of the Swedish classical small dry cookies. Easy to make and you can keep them in the freezer for a few month so you always have cookies at home for "fika" if you will get company. These cookies normally have raspberry or strawberry jam on top, but you can use any jam you like.
Origin: Sweden
4
2 Reviews.
One of the Swedish classical small dry cookies. Easy to make and you can keep them in the freezer for a few month so you always have cookies at home for "fika" if you will get company. These cookies normally have raspberry or strawberry jam on top, but you can use any jam you like.
Origin: Sweden
Preparation : 00:10 - Cooking : 00:20
Recipe picture
4
3 Reviews.
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: USA
4
3 Reviews.
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
Recipe picture
4
1 Review.
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
4
1 Review.
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
Recipe picture
4
1 Review.
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
4
1 Review.
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
Recipe picture
4
1 Review.
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
4
1 Review.
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
Recipe picture
5
2 Reviews.
Total time: No time information.
This is a very popular dessert cake in Germany during the plum season in autumn. You can find many variations of this cake but this is the most common one without any toppings or filling. The secret to a sweet moist cake is to have ripe plumes, otherwise the cake can be too sour.
Origin: Germany
5
2 Reviews.
This is a very popular dessert cake in Germany during the plum season in autumn. You can find many variations of this cake but this is the most common one without any toppings or filling. The secret to a sweet moist cake is to have ripe plumes, otherwise the cake can be too sour.
Origin: Germany
Preparation : 00:20 - Cooking : 00:30
Recipe picture
4.7
6 Reviews.
This version of the Christmas cookies bredele is a bit different than the most common ones that you will find in the region Alsace in France during Christmas time. Every family have their own tradition of which cookies are to be consider as classical for them. These pumpkinseed cookies can be made six to eight weeks before Christmas. This way they can be kept in a tin box, to let them get the right consistence before they will be eaten.
Origin: France
4.7
6 Reviews.
This version of the Christmas cookies bredele is a bit different than the most common ones that you will find in the region Alsace in France during Christmas time. Every family have their own tradition of which cookies are to be consider as classical for them. These pumpkinseed cookies can be made six to eight weeks before Christmas. This way they can be kept in a tin box, to let them get the right consistence before they will be eaten.
Origin: France - Region: Alsace.
Preparation : 00:50 - Cooking : 00:40
Recipe picture
4.7
3 Reviews.
You will recognize these Alsatian Christmas cookies by their special shape, and can often find them dipped in chocolate, or soaked in coffee. This is the original recipe of one of many popular small Christmas cookies called bredele.
Origin: France
4.7
3 Reviews.
You will recognize these Alsatian Christmas cookies by their special shape, and can often find them dipped in chocolate, or soaked in coffee. This is the original recipe of one of many popular small Christmas cookies called bredele.
Origin: France - Region: Alsace.
Preparation : 00:30 - Cooking : 00:15
Recipe picture
5
2 Reviews.
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
5
2 Reviews.
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
Homemade typical Alsatian Christmas cookie with an exotic taste of coconut. This is a soft cookie with a chewy inside. This sweet cookie will be a big hit for both adults and children.
Origin: France
5
4 Reviews.
Homemade typical Alsatian Christmas cookie with an exotic taste of coconut. This is a soft cookie with a chewy inside. This sweet cookie will be a big hit for both adults and children.
Origin: France - Region: Alsace.
Preparation : 00:20 - Cooking : 00:15
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