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.
Sugar rush! These are homemade sweet creations for the Swedish Chef , all time favorite Swedish cakes Prinsesstårta, Budapestrulle and Schwarzwaldtårta.
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.
Up north from the Swedish Chef’s Kitchen, turn left. Then right. Then go up the hill until you see the village tower. Next to it you will find the Jonsson Bageri. You will never miss it, they have Swedish-speaking Buddy Rabbits and Buddha dogs waiting at the bageri’s main door.
With only the best ingredients used, one can expect the highest quality baked goods from the Jonsson Bageri. It is known for its Swedish Kanebullar, Jordgubbstårta, homemade bread, sandwiches, and other specialty pastries. Usually during weekends, business hours start at two o’clock in the afternoon and closes at eight o’clock in the evening.
Today I was lucky to sit next to the Swedish Chef’s table who was having his afternoon fika. Looking over my shoulder towards his table, I can’t help but notice the dessert plate next to his coffee cup. It’s a French dessert consisting of a chocolate cake with a liquid center.
” Aha! My name is not Francoise. Wouldn’t it be nice to try something French other than French Fries, ” I mused as I enjoyed the aroma of freshly baked bread filling the air . On today’s list is Moelleux Au Chocolat and Swedish Kanebullar. Am I daydreaming or is it the sugar rush making me giddy?
As I finished my Moelleux Au Chocolat, I pulled out a bill from my purse for the tip jar. Life is good and I feel it is worth to share a good day to the bageri girl named Charmaine.
How to Make Moelleux Au Chocolat
You will need
100g dark chocolate (a bar of dark chocolate)
1/3 cup butter
1/3 cup powder sugar
1/4 cup flour
Preheat the oven to around 180C. Melt the chocolate and butter in a bain marie. In a separate bowl, mix together the powder sugar and flour.Then add eggs. Mix well. Butter two ramekin dishes. When the chocolate/butter is truly melted, pour the mixture into the flour-sugar-egg bowl and mix completely. When it looks gooey, pour mixture into the ramekins about 3/4s full. Cook for 7-8 minutes, or until they have risen about an inch. Serve in ramekin dish or invert on dessert plate and sprinkle with powder sugar, whipped cream or ice cream.
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!