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A Swedish semla is a cardamom bun filled with almond paste and whip cream. This recipe is a mix of a semla and a blond mud cake. This slightly sticky mud cake is topped like a semla, with almond paste and sweet whip cream. So why not give it a try and impress your friends or family on the actual semmel day that accrues in February, the day before Ash Wednesday.
Ingredient List for 10 servings:
Cake
180
gr
Almond flour
85
gr
Almond paste
1
teaspoon
Cardamom powder
150
gr
Margarine
120
gr
Flour
150
gr
Sugar
3
Eggs
2
teaspoons
Vanilla sugar
1
pinch
Salt
Topping
250
gr
Almond paste
300
ml
Whip cream
2
teaspoons
Vanilla sugar
Oven temperature:
175 degrees Celsius
Instructions:
Preheat the oven at 175 degrees Celsius.
Start by making the cake. In a bowl mix together the dry ingredients for the cake. Add the eggs and grated almond paste and stir together.
Melt the butter and mix it with the batter.
Butter a round baking form with removable edges. Pour the batter in and bake in the middle of the oven for 20 minutes.
Take out the cake and let it cool down in room temperature.
Time to make the topping by grate the almond paste.
Mix 2 tablespoons of the fluid whip cream together with almost all the grated almond paste. Spread evenly on top of the cake.
Whip the cream and place evenly on the cake.
Spread the left over grated almond paste on top of the cake as decoration.
A selection of recipes from the same country.
This recipe is from
Sweden
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