Swedish Semla Layer Cake

HaveaYummyDaySusannaBlavarg5482

Today fettisdagen is celebrated in Sweden and this is the big day for having a Swedish semla. This year’s semla season have been extraordinary in Stockholm, with all the bakeries making their own versions of the traditional semla. Most trending have been Mattias Ljungberg’s Semmelwraps, which you can try at the Tössebageriet if you’re in Stockholm. We’re in New York though, longing for semlas today. But a few days ago we baked this semla layer cake to show you guys what to do if you want to celebrate fettisdagen in an extraordinary way. Yum.

Swedish Semla Layer Cake

  • 25 g fresh yeast or 1 pkg dry yeast
  • 1 cup / 2 ½ dl milk
  • ⅓ cup /¾ dl sugar
  • ¼ tsp salt
  • 1 tsp cardamom seeds, crushed in a mortar
  • A few drops of vanilla extract
  • 75 g soft butter
  • 2 ½-3 cups 6-7 dl flour
  • 1 egg for glazing, lightly whipped with a fork

Filling:

  • 300 g almond paste
  • 3 tbsp milk or water
  • 2 cups / 5 dl heavy cream

For garnishing:

  • Icing sugar

Crumble the yeast in a bowl. Heat the milk to  98 °F/37 °C. Pour the milk into the bowl with yeast. Stir until the yeast dissolves and add sugar, salt, cardamom and vanilla extract. Add the butter. Work the flour into the dough little by little until the dough is smooth. Keep working the dough for 5-10 minutes. Let the dough rise under a tea towel for about 30 minutes.

Heat the oven to 355 °F/180 °C. Put the dough on a lightly floured surface and shape it into a round bun. Put the bun in a buttered cake pan with a removable bottom and a diameter of about 7-8 inches/19-20 cm. Let rise under a tea towel for another 30 minutes. Brush the bun with egg and bake in the center of the oven for about 25 minutes (if the surface of the bun is turning brown towards the end you can move the bun further down in the oven). Take out the bun and let it rest in the pan for a couple of minutes. Remove the edges of the pan and let the bun cool under a tea towel.

Grate the almond paste and mix it with milk or water. Whip the cream and pour it into a piping bag with a star shaped tip.

Cut the bun into three layers and cut out a triangle out of the top one. Spread almond paste and pipe cream over each layer. Put the layers together and powder with icing sugar.

Serve with coffee or milk or the old fashioned Swedish way: put your slice of the semla in warm milk in a soup-plate.

New Year’s Dream Cake

HaveaYummyDayDec14SusannaBlavarg4291

Happy New Year! Most of you must have celebrated by now. Hope it was a lovely night. For 2015 dinner parties we made this cute and yummy chocolate/vanilla/orange cake. Please try!

New Year’s Dream Cake

Chocolate Sponges

You will need two chocolate sponges for one cake, which means you need two batches of these ingredients:

  • 1 cup / 2½ dl flour
  • 1 cup / 2½ dl sugar
  • ½ cup / 1¼ dl cocoa powder
  • 1 teaspoon bicarbonate
  • ½ teaspoon baking powder
  • 2 eggs
  • 4/5 cup / 2 dl milk
  • ⅓ cup / ¾ dl cooking oil  

Set the oven to 170°C / 340°F. You can make both sponges at the same time if you have two cake tins with a diameter of about 19-20 cm / 7-8 inches. Otherwise just make one sponge at a time. Grease the tin and powder with a little flour. Mix all dry ingredients in a bowl. Whip the eggs gently and add milk and oil. Add the egg mixture to the dry ingredients and whip until the mixture is smooth. Pour the batter into the cake tin and bake for 35-40 minutes.

Let the sponge rest 5 minutes in the tin. If the sponge is bigger than the tin you can place a pan on top to press the sponge so that the surfaces becomes flat. Turn the sponge upside down on a plate and let cool under the tin. Slice both sponges into two layers so that you have four sponges.

Orange Frosting

  • 75 g soft butter
  • 1 cup / 2½ dl icing sugar
  • a few drops of vanilla extract
  • 200 g cream cheese
  • ½ orange, finely grated peel and a few drops of the juice

Whip the butter. Add the icing sugar and vanilla extract to the butter. Add the cream cheese, orange peel and orange juice and whisk.

Spread the frosting over the first sponge and repeat between the other sponges. Cover the cake in plastic wrap and let cool in the fridge a couple of hours. This will make it easier to cover the cake in vanilla frosting. Make the vanilla frosting while the cake is in the fridge.

Vanilla Frosting

  • 150 g soft butter
  • 2 cups / 5 dl icing sugar
  • a few drops of vanilla extract
  • 400 g cream cheese

Whisk the butter and add icing sugar and vanilla. Add the cream cheese and whip into a smooth frosting.

Put a round tip in a piping bag or cut a hole of about 5-6 mm. Fill the piping bag with frosting. Cover the cake in frosting using the piping bag. This will make sure that no cake crumbs will be mixed with the frosting. Spread out the frosting so that it covers the cake evenly. Make bows around the edges of the cake using a star-shaped piping tip. Decorate the cake with fir trees made of sugar paste and add some deer or reindeer if you like. You can also powder the cake with icing sugar.

Sugar Paste Trees

Sugar paste can be bought in well-stocked food stores or on the internet. Spread out the paste between plastic using a rolling pin to make a thin layer of about 3-4 mm. Use a cookie cutter to make the trees. Let dry in room temperature over night so that they can stand by themselves on the cake. Turn them at some point so that they become dry on both sides. The edges can be covered in icing made of egg white and icing sugar.

Last Minute Wiener Nougat Rocky Road

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Almost there! Christmas is celebrated tomorrow in Sweden. We’re wrapping up the last gifts and we’re hoping for Santa to arrive through the chimneys tonight. For a last minute sweet, try this recipe!

Last Minute Wiener Nougat Rocky Road

30 pieces

  • 100 g sliced almonds
  • 250 g nougat
  • 150 g dark chocolate
  • 15-20 g marshmallows
  • 40-50 g peanuts

Cut out a piece of parchment paper that will cover the inside of a pan (15×20 cm / 8×6 inches). Roast the almonds. Cut the nougat into small pieces and chop the chocolate. Put the pieces in a bowl and melt in the microwave or over boiling water. Mix with the almonds and pour the mixture into the pan. Let cool until the mixture is room temperature and then spread marshmallows and peanuts on top. Put plastic wrap over the pan and put it in the fridge over night. 

Raspberry Toffee

HaveaYummyDayDec14SusannaBlavarg4268

Merry Christmas everyone! It’s time to jingle, mingle and make Christmas crimson toffee! 

Keep warm this holiday season! xoxo /Susanna and Elisabeth

Raspberry Toffee Dipped in White Chocolate 

About 32 pieces

  • 100 g pureed raspberries (with the seeds removed)
  • 1 teaspoon lemon juice
  • ⅔ cup / 1½ dl heavy cream
  • 1 cup / 2½ dl sugar
  • 1 tablespoon light syrup
  • Neutral food oil for the pan
  • 200 g white chocolate, chopped, melted and tempered
  • 2 tablespoons freeze-dried raspberries

Put a piece of lightly oiled parchment paper in a pan (about 6×8 inches or 15×20 cm). Mix all ingredients in a stainless steel pot. Heat the mixture until boiling and stir a couple of times. Boil until the mixture reaches 251˚-253˚F / 122˚-123˚C. Pour the mixture into the pan and let it set over night. Cut the toffee into pieces. Dip the pieces in the white chocolate and put them on a parchment paper. Spread the raspberries on top.

HaveaYummyDayDec14SusannaBlavarg4266

Thanksgivin’ Turkey

HaveaYummyDayThanksgivinTurkeySusannaBlavargmovie

Turkey season is here! Thanksgiving, if anyone wonders, is a national holiday in the US and it’s the big family and friends get together. Today airports and train stations will be crowded, people all over the country are going home, to celebrate. Macy’s will hold it’s annual-enormous-helium-filled-character-balloons-parade through the streets of Manhattan (new balloons this year is Thomas The Tank Engine and Paddington Bear). Millions of turkeys will sit for hours in ovens and tonight people will share a meal and say thanks. Originally a feast including settlers and native Americans, what to be grateful for today is food and loved ones. Happy Thanksgiving! May your leftovers be plenty.

Thanksgivin’ Turkey

  • 1 turkey, organic
  • 2 red apples
  • 1 cup / 2,5 dl cranberries
  • Salt, pepper

Heat the oven to 350˚F / 175˚C. Stuff the turkey with apples and cranberries. Tie the drumsticks together with kitchen string. Arrange the turkey breast-side up in a roasting pan. Set into the oven. Spoon the pan drippings over the turkey every 45 minutes. Cook for roughly 13 minutes per pound.

Glaze

  • 1 dl freshly pressed orange juice
  • 1 dl liquid honey
  • 1 tablespoon light soy
  • 2 star anise
  • I cinnamon stick

Bring all ingredients to a boil. Brush the turkey with the glaze when you expect there’s 15 minutes of the cooking time left. Check that the turkey is done, a thermometer should read 170˚F / 74˚C. Brush the turkey with the glaze 2 more times while cooling down just a little.

To serve

  • 4 apples
  • 500 g cranberries or lingonberries
  • 1 cup / 2,5 dl caster sugar
  • butter
  • liquid honey

Cut the apples in half. Brush them with liquid honey and fry in some butter in a pan until golden brown. Empty the berries in a bowl. Add sugar. Stir. Cover with plastic foil and let stand in room temperature over night. Stir until the sugar has dissolved. Arrange on a plate with the turkey.

 

Swedish Meatballs!

Have a Yummy Day Oct 2014 Susanna Blavarg6453

 

We’ve heard this question so many times: Do you really eat meatballs in Sweden? And yes, as a matter of fact, we do, and quite often too. We eat them at xmas and midsummer and Sundays and Wednesdays and at local bistros and just about anytime, anywhere. They are traditionally served with cream sauce and lingonberry jam. If you wanna try, these are really good Swedish ones:

 

Swedish Meatballs

For 8 people

  • ½ cup / 1½ dl milk
  • ⅔ cup / 1 dl heavy cream
  • ½ cup / 1½ dl bread crumbs
  • 600 g ground beef
  • 400g ground pork
  • 2 teaspoons salt
  • 3 pinches of white pepper
  • 2 eggs
  • 2 yellow onions, chopped
  • Butter for frying

Mix the milk, cream and bread crumbs in a bowl. Let it swell for 10 minutes. Then mix all ingredients. Divide the mixture and form 1 inch/ 2,5 cm meatballs in your palms. Fry the meatballs in butter until cooked. Serve with mashed potatoes, cream sauce and lingonberry jam.

Cream sauce 

  • 1 ¼ cup / 3 dl dark strong beef broth
  • 1 ¼ cup / 3 dl heavy cream
  • 2 teaspoons corn flour

Add meat broth to the pan you just fried the meat balls in. Let it boil for a few minutes. Add the cream and cook for another few minutes. Mix the corn flour with some cold water and stir into the cream sauce. Season with salt and pepper. Strain the sauce.

Garnish with apple slices, red onion and cabbage.

For lingonberry jam, if you are not in Scandinavia where you can buy it everywhere, visit your local IKEA store!

 

Pumpkin Soup and Pumpkin Whoopie Pies

HaveaYummyDayPumpkinSusannaBlavarg50HaveaYummyDayPumpkinSusannaBlavarg16

Hey guys! Hope fall is great. 10 days ago we were driving down Highway 1 from SF to LA and along this beautiful, beautiful road we stopped by vineyards, farmers’ markets and lovely pumpkin farms. Back home again we decided to cook a delicious pumpkin soup and some pumpkin whoopie pies, so perfect for this season.

 

 

 

HaveaYummyDayPumpkinSusannaBlavarg1916

 

Pumpkin Soup with Coconut, Sirascha Oil and Wild Herbs

  • 500 g Muscat or Butternut pumpkin, seeded
  • ½ yellow onion
  • 2 garlic cloves
  • 2 cups / 5 dl vegetable stock
  • 1 cup / 2 dl coconut cream or coconut milk
  • salt
  • black pepper, freshly grounded
  • 5 twigs of basil
  • 50 g coconut chips
  • 1 tablespoon Sirascha sauce
  • 1 tablespoon olive oil
  • wild herbs, like yarrow, cicely, thyme and oregano
  • butter for frying

Cut pumpkin into 1-inch pieces and boil until soft in lightly salted water. Remove the water and mix the pumpkin with a blender. Chop the onion and fry it on mid-heat in butter in a saucepan – it should not turn brown, just soften a little. Chop the garlic finely and stir into the saucepan. Add the pumpkin puree, stock and coconut cream. Add salt and pepper and taste. Blend the basil and add the coconut chips, mix until the coco has turned green. Mix the Sirascha sauce and the oil. Pour the soup into deep plates, drizzle the Sirascha oil and sprinkle with the basil coco. Garnish with herbs.

 

 

 

 

HaveaYummyDayPumpkinSusannaBlavarg1900

Pumpkin Whoopie Pies

About 20-25 whoopie pies

  • 2 eggs
  • 1 cup / 2½ dl caster sugar
  • ½ cup / 1 dl cooking oil, like rapeseed oil or sunflower oil
  • ¾ cup / 2 dl pumpkin puree, boiled and blended pumpkin
  • 2 teaspoons gingerbread spices (ground clove, cinnamon, ginger)
  • 2 teaspoons baking powder
  • 1⅔ cup / 4 dl wheat flour

Lemon and Vanilla Frosting

  • 200 g cream cheese
  • 75 g butter, soft
  • ¾ cup / 2 dl confectionary sugar
  • 1 teaspoon vanilla sugar
  • ½ lemon, finely grated zest

For powdering

  • 1 tablespoon cocoa
  • 1 tablespoon confectionary sugar

Set the oven to 350˚F / 175˚C. Whisk eggs and sugar to a fluff. Add oil and pumpkin puree. Mix all the dry ingredients and add to the paste, whisk to an even texture. Put baking paper or two trays and pour clicks of the paste on them. Bake in the middle of the oven for about 12 minutes. Let the cakes cool for a few minutes and then move them to a grate. Mix all the ingredients for the frosting with a whisk. Fill a piping bag with the frosting and pipe filling on half of the cakes. Put the other halves on top. Mix the cocoa and powdered sugar and powder the cakes before serving.

Brown Sugar-candied Walnuts

  • 100 g walnuts
  • 2 tablespoons brown sugar
  • 1 tablespoon maple syrup

Put a baking paper on a tray. Toast the nuts in a dry frying pan on mid-temperature, powder with brown sugar and let it melt. Add the syrup and turn the nuts over. Move the nuts to the tray with baking paper. Let the nuts cool, chop them roughly – they should almost be whole – and serve in a bowl with the cakes.

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