Swedish Cakes in the House

Sugar rush! These are homemade sweet creations for the Swedish Chef , all time favorite Swedish cakes  Prinsesstårta, Budapestrulle and Schwarzwaldtårta.

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Prinsesstårta

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Prinsesstårta

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Budapestrulle

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Budapestrulle

 

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Schwarzwaldtårta

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Schwarzwaldtårta

Jordgubbstårta Delight

Four days to go before the Swedish Chef’s birthday. And it’s not complete without his favorite Jordgubbstårta. Overwhelming as the UEFA 2016 fever, the challenge is on. Stay tuned for more details on this. ( I will update post as soon as I get the chance.. )

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and the Jogubbstarta is ready

 

 

The Swedish Chef’s Valentine Cake

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This is a labor of love worth a thousand kisses. In between bowl mixing and batter whisking, the Swedish Chef smothered me with lots of love.

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“That’s how it is,” he says, confirming that with a kiss.

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Cake base( good for 2- 1inch 9x cake layers)
2 c cake flour
125g 70% Lindt dark chocolate
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1tsp vanilla
1 c milk
2 c brown sugar
1/2 c oil (1/3 c vegetable oil+1/4 olive oil)
1/2 c espresso coffee (or 1/2 c hot water+2tsp strong instant coffee)
2 eggs, beaten
Pinch of salt

To make the cake base:

Preheat oven 350F. Grease and lightly flour 2 9-inch round cake pans.2. Sift flour, baking soda, baking powder, and salt in a large mixing bowl.3. In a mug, microwave chocolate for 1 min or until slightly melted. Add hot espresso and stir until chocolate dissolves. Set aside.4. In another bowl, whisk together sugar and eggs until light and fluffy. Slowly pour in oil, milk, vanilla and chocolate- coffee mixture.5. Gradually add dry ingredients to chocolate mixture. Continue whisking until combined.6. Beat all together. This will be very thin. Pour and divide batter into two greased baking pans.7. Bake 20 minutes at 350F. DO NOT OVERBAKE OR IT WILL NOT HAVE THAT WONDERFUL MOISTNESS.

Cool for 1hour at room temperature, before frosting with mousse and ganache. While cake is cooling, prepare the mousse and ganache.

 

For Mousse ingredients:

150g bar best bitter dark chocolate (1 1/2 Lindt 70% chocolate)
 1 tsp instant coffee granules
4 large free-range eggs, just the whites
1 cup icing sugar or golden caster
1 cup whipping cream, chilled
icing sugar, for dusting
  1. Grate 50g/2oz of the chocolate and reserve. Break the rest into small, even-sized pieces and melt over a bain-marie (double boiler or pan of simmering water). When chocolate starts to melt, add coffee until combined. Take the pan off the heat but keep the bowl over the hot water. Don’t worry if the mixture thickens – it will smooth out again later.
  2. Whisk the egg whites in a large bowl until they’re standing in stiff peaks. (To test if     whipped cream peaks are stiff enough, you can hold and tip bowl over and it holds its form without collapsing.) Spoon in half the sugar, whisk again, then add the rest of the sugar and whisk until it looks glossy like meringue. Whip the cream in a separate bowl. (Cold bowl and chilled whipping cream results to quick stiff peaks.) Take the melted chocolate off the pan and fold in a heaped metal serving spoon of meringue to loosen the consistency, then tip the chocolate into the meringue and fold in lightly but thoroughly. Gently fold in the whipped cream until no more white streaks.
  3. Transfer to a clean bowl and chill in the fridge for at least an hour.
  4. Spread generous amount between cake layers. Make sure to leave a bit of mousse to cover the top of the cake.
  5. Drizzle ganache and sprinkle with chocolate bits.
  6. Refrigerate the cake for at least 2 hours or overnight to set.
  7. Serve and enjoy.

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“Love is always sweeter when you bake cake together.” – Grandma Glasses

Happy Valentine’s Day!
*****

Ganache
50g dark chocolate
1tbsp butter
1/4 whipping cream
2tsp icing sugar

In a cup, put coarsely chopped chocolate with cream. Microwave for 30 seconds just to melt chocolate. Mix well. While still warm, add butter and sugar. Continue mixing until well combined. Shiny and smooth consistency is desired.( For thinner chocolate sauce, add 1-2 teaspoon of cream) Use as final frosting for cake. Chill for 2 hours or overnight to set.

Jordgubbstårta

The Swedish Chef is in the House with another all-time favorite recipe.. Jordgubbstårta. This is a Swedish midsummer cake.

Prepare ingredients and preheat oven to 180C. For the base cake  you will need : 2cups cake flour mix with 2 tbsp baking powder , 2cups sugar , 4 eggs, 2 tsps of butter , 2 tsps of bread crumbs.

In a bowl,  beat eggs until light. Gradually put in sugar and continue beating. Fold in the flour mixture until batter is of smooth consistency. Generously grease with butter your 10 inch cake tin. Sprinkle bread crumbs on the tin, making sure all sides and bottom surface of cake tin is covered.  

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Pour mixture and bake for 45 minutes or until golden brown and toothpick comes out clean.  Let cool before placing in wire  rack.

 

Next step is to make the strawberry topping. You will need  2 cups strawberries , 3 cups whipping cream, 3 tbsp sugar , and 1/2 cup vanilla custard ( I used premium French vanilla custard)

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Slice 1 cup of strawberries. Set aside for cake topping. Chop and dice the rest of the strawberries. Set aside.

Whisk cream and sugar until frothy.  In a separate bowl, mix the chopped strawberries and 1 cup of whipped cream.

Now let’s assemble the Jordgubbstårta.  Slice cake into three layers. This may be a little tricky and messy layering the cake. Some suggested using a long thin knife to slice the layers, or use thread around the cake and the layers come out neatly. If you know an easier way to layer a cake, let me know.

ImageNo worries if layers are not perfectly even. Whatever technique you use to slice it, your cake will still turn out to be irresistible once plated.

Now back to our cake.. First prepare bottom layer, then generously spread vanilla custard. Place the second layer on top of vanilla layer. 

Spread the strawberry whipped cream on the second layer. Place the top layer on top of strawberry cream. Use the remaining whipped cream to generously cover the whole cake.

frosting the Jordgubbstårta

 Arrange strawberry slices on top of the cake.

a delicious Jordgubbstårta

Didn’t I tell you it will still turn out irresistible? Who would have thought we struggled with the layering?

This is why the Swedish Chef loves Jordgubbstårta. It’s his birthday cake and he always gets the biggest slice in the house. Yum!