It’s been four years since Grandma Glasses contemplated making the Swedish Prinsesstårta. After a successful bake of the Jordgubbstarta, she decided it is time to face her fear of failure making the Prinsesstårta.
“I will not stop until I conquer this cake,” Grandma Glasses muttered while going through the recipe.
“I can always buy a dozen eggs if I fail the first time. I know I can make a cake as pretty as those I see on the internet. Or even better than those we had in VeteKatten,” she mumbled to herself.
“I will not stop you on that. I will wait to see them baked and I finish all the cakes for you,” said the Swedish Chef.
If that was meant as a compliment or a challenge, let a clean plate decide. And whether it comes out good or not, the Swedish Chef always likes what Grandma Glasses bakes.
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.
“That’s how it is,” he says, confirming that with a kiss.
125g 70% Lindt dark chocolate
1 1/2 tsp baking powder
1 1/2 tsp baking soda
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.
For Mousse ingredients:
- 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.
- 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.
- Transfer to a clean bowl and chill in the fridge for at least an hour.
- Spread generous amount between cake layers. Make sure to leave a bit of mousse to cover the top of the cake.
- Drizzle ganache and sprinkle with chocolate bits.
- Refrigerate the cake for at least 2 hours or overnight to set.
- Serve and enjoy.
“Love is always sweeter when you bake cake together.” – Grandma Glasses
Happy Valentine’s Day!
50g dark chocolate
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.
Oh me, Oh my! The Swedish Chef is making a pie! If this is called a calorie-count challenge, I don’t mind. I can still do onions. And what a better way to celebrate the New Year but with pots, pans and a rolling pin. Pat the dough, roll and pinch it. Fold in meat and bake. “Now I go for coffee break”, said the Swedish Chef as he walked away from the kitchen.
After a few minutes , he’s back checking the pie in the oven.
“Hmm, a few more minutes then in goes the second pie.” Then he is gone again to play with Angie and Drake, while I continue shaping pie shells for the minimie meat tarts.
Walk, check. Walk, check. Walk, check. “Boring,” grumbles the Swedish Chef.
Says who? I’m still on my minimie tarts and he’s almost done with his second pie.
Finally, second pie came out of the oven. “Let cool and serve,” says the Swedish Chef. And off he goes sending warm greetings to everyone.
And here’s the Swedish Chef is in the House recipe for Meat Pie à la Alice
We used 250g mushroom (diced), 500g minced pork, 500g minced beef,3 medium onions(grated),1 cup cheese (grated),1/2 cup butter,1 1/2 cup cooking cream, 1/2 cup tomato puree, salt and pepper and basic pie crust (see Grandma Glasses pie crust recipe) Prepare ingredients and preheat oven to 400F. Brown meat in butter. Season with salt and pepper to taste. In a medium pot, mix meat, onion, cream and tomato puree until blended. Let simmer for 20 minutes or until liquid is reduced. Pour meat mixture into 9-inch pie shell. Top with grated cheese. Bake for 10-15 minutes or until crust is golden brown. Let cool and serve.
Happy New Year from The Swedish Chef is the House.
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.
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)
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.
Arrange strawberry slices on top of the cake.
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!