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Swedish semmelkaka
Swedish semmelkaka
4.6
9 Reviews.
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Have you heard of the Swedish semlor, a cardamom bun filled with almond paste and whip cream? The semlor (plural) is so popular so it even exists a special day for this pastry, the Tuesday between Shrove Monday and Ash Wednesday. This is a modified version of the original semla made in to a big soft cake that still taste like a real semla.

Ingredient List for 8 servings:
Button Cake
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150 gr Almond flour
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150 gr Flour
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150 gr Melted butter
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3 Eggs
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8 gr Vanilla sugar
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0,5 teaspoon Cardamom powder
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1 pinch Salt

Button Topping
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250 ml Whip cream
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200 gr Almond paste
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8 gr Vanilla sugar

Oven temperature:
175 degrees Celsius
Instructions:
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Preheat the oven at 175 degrees Celsius.
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Melt the butter and take it off the stow.
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In a bowl mix the almond flour, flour, sugar, salt and vanilla sugar.
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Add the eggs and stir together.
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Add the butter and mix it all well.
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Butter a baking form with removable edges.
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Pour the batter in the form and place in the middle of the oven for 20 minutes.
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Take out the cake and let it cool down.

Button Topping
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Grate the almond paste and mix it together with 2 tablespoons of fluid whip cream.
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Whip the cream and vanilla sugar together.
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Spread evenly the almond paste on the cake and then the whip cream as a last layer.

A selection of recipes from the same country.
This recipe is from Sweden
A delicious filo dough pie with red chard, baby plum tomatoes and leek. The crust of the filo and the nutmeg gives the pie a little extra touch. Serve it medium warm together with a green salad. A perfect idea for a picnic pie.
With this recipe you will get a wonderful bread with a crusty surface and a fluffy and soft middle. It is easy and quick to prepare, only takes a few minutes of work. It is a good idea to make this homemade bread for your Sunday brunch.
This is a traditional cake in Sweden to bake for the midsummer celebration around the 19-20 of June. It is easy to bake, and fun to decorate it with all the strawberries, but hard to resist not eat them while decorating. The cake is even better one day after the preparation, so if you have time prepare it on day before you will serve it. This cake is so tasty it is hard to resist a second piece.
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