New Year’s Dream Cake


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.

Salty Caramel Ice Cream with Caramelized Popcorns

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It’s still summer and the ice cream machine is back! Caramelized popcorn is one of the best American things ever. And how good isn’t salty caramel?

Salty Caramel Ice Cream with Caramelized Popcorns

6-8 servings

  • 1 dl/0,4 cups cane sugar
  • 2 tablespoons water
  • 2 dl/o,8 cup heavy cream
  • 1 vanilla pod
  • 4 dl/1,7 cups milk
  • 2 dl/0,8 cup cream
  • 6 egg yolks
  • 1 dl/0,4 cup raw cane sugar or cane sugar
  • Less than ½ teaspoon sea salt

For the caramel: boil sugar and water to a light caramel. Take the saucepan off the stove and add the cream. Be careful not to splash over the edge, it’s very hot. Put the saucepan back on the stove, stir and simmer until all the caramel has melted. Take off the stove and let the caramel cool.

Split and scrape the vanilla pod. Boil milk, cream, vanilla pod and seeds in a stainless steel saucepan. Whisk yolks and sugar almost to a fluff. Pour the warm cream milk over the yolks in an even stream, whisk meanwhile and pour everything back into the saucepan. Simmer the mixture to 85°C/185°F or until it starts to thicken. Take it off the heat; do not let it boil. Add salt and caramel. Sieve. Pour the mass into a bowl and cool. Use an ice cream maker until it gets a creamy and solid texture. Put the ice cream in the freezer for at least 1-2 hours to make it easier to scoop. Serve with caramelized popcorns.

Caramelized Popcorns

  • 4 dl popped popcorns
  • 60 g sugar
  • 2 tablespoons water

Pour sugar and water into a saucepan and boil to a light caramel. Quickly add the popcorns. Drop some lemon into the caramel and mix. Pour everything onto a baking sheet and separate the popcorns before they harden. Let them harden on the paper sheet and break into pieces.

Linzer Cookies

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Happy Tuesday! Today we have some Linzer cookies on the blog. This kind of cookie was originally baked in the city of Linz in Austria. They are fun to bake and look beautiful. Ours are made with ground almonds, you can also use ground walnuts or hazelnuts in the dough.

Linzer Cookies

About 12 cookies

  • 125 g butter, soft
  • 2/3 cup/1,5 dl cane sugar
  • 2 cups/4,7 dl wheat flour
  • 1 teaspoon vanilla sugar
  • 1 ¾ cups/4 dl/20 g ground almonds
  • 6 tablespoons raspberry jam
  • About 2 tablespoons icing sugar

Mix butter and sugar with an electric mixer. Add some of the wheat flour, then some more, until all is in the dough. Add the vanilla sugar and ground almonds. Quickly work the dough with your hands. Let the dough rest an hour in a plastic bag in the refrigerator. Set the oven to  330°F/165°C. Roll out the dough on a lightly floured baking table. The dough is pretty crumbly and easily falls apart, so roll carefully.  Press out the dough with round or heart shaped cookie cutters, press out about 24 pieces about 7 cm in diameter, and press out smaller holes of about 3 cm in 12 of the pieces. Move the pieces over to a tray with baking paper. Bake in the middle of the oven for about 12 minutes. Let the cookies cool a little on the tray and then move them over to a grid. Put a spoonful of jam on each cake without a hole. Powder the cakes with holes with icing sugar and put them on the cakes with jam, and carefully press them together.

Family Vanilla Buns


In Susanna’s family, they always made two kinds of buns, the classic Swedish cinnamon rolls and then these, the vanilla ones. They are really yummy and are still baked by all family members. You can do the beautiful shape by cutting the rolled dough into regular cinnamon rolls and then use a pair of scissors to make two cuts, almost through the roll. You will have three slices that are connected, the one slice you will have in the bottom of the bun should go in the middle, the other two should go one in each direction, over the middle one. Happy baking!

Vanilla Buns

Ca 36 buns

  • 500 g milk
  • 50 g fresh yeast or 1 package dry yeast
  • 1 dl/0,4 cup cane sugar
  • ½ teaspoon salt
  • 150 g soft butter
  • 800-840 g wheat flour


  • 150 g soft butter
  • 1 dl/0,4 cup cane sugar
  • 2 tablespoons vanilla sugar

For brushing:

  • 1 egg
  • Powdered sugar

Set the oven to 225°C/440°F. Heat the milk according to instructions on the yeast package. Crumble the yeast into a dough mixer and pour he milk over it. Add sugar, salt and butter. Work some wheat flour into the dough gradually, but save some for kneading later. Work the dough for 5-10 minutes. Let the dough rise for 30 minutes under a cloth. Split the dough into 3 pieces, shape into three round buns. Roll one at a time into rectangles of ca 50×28 cm/20×11 inches. Mix butter, cane sugar and vanilla sugar. Spread the vanilla butter over the rectangles. Roll up the dough and cut into pieces of ca 4 cm. Cut two notches in a row with even spacing through two thirds of the dough. Turn up the fringes and turn every other in different directions. Put on trays with baking paper. Let the buns rise for 30 minutes under a baking cloth. Brush them with a lightly whisked egg. Bake the buns in the middle of the oven for 10-12 minutes. Take out the buns and let them cool on a grate under a baking cloth. Powder the buns with powdered sugar before serving.

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