Budapestkake from norway..
Homemade cake
Julekake, Norwegian Christmas Bread
You will love this Norwegian Christmas Bread, the incredible aroma and flavor of the cardamom, the candied fruits and the raisins soaked in rum make this bread a delicious Christmas tradition I A Knead to Bake
Get the full recipe on my website:
akneadtobake.com/post/julekake-norwegian-christmas-bread
Ingredients
Stiff Starter
25 grams (1 tbsp) Sourdough Starter
25 grams (1 ¾ tbsp) Spring Water
50 grams (¼ cup) Bread Flour
Dough
500 grams (4 cups) All Purpose Flour
100 grams ( ⅓ cup) Stiff Sourdough Starter
300 grams (1 ¼ cups) Milk
50 grams (1 large) Egg
50 grams (¼ cup) Sugar
60 grams (¼ cup) Butter
8 grams (1 ½ tsps) salt
200 grams (1 ⅓ cup) Soaked Raisins
Website:
Facebook:
Instagram:
Pinterest:
pinterest.com/akneadtobake
Equipment:
Weber Grill Master Touch 22
Lodge 3.2 Qt Combo Cooker
Lodge 12 inch Cast Iron Pan
Lodge Deep Camp Dutch Oven 8 Quart
Breville Convection and Air Fry Smart Oven Air
Dough-Joe® Pizza Steel Baking Sheet
Bread Lame
Half Sheet Lid
CHEFMADE Loaf Pan with Lid
Kitchen Aid Electric Mixer
TEEVEA Dough Whisk
Lodge 6 Quart Enameled Cast Iron Dutch Oven.
Bread Basket (Banneton)
Pizza Peel
Bakers Dough Couche
Pasta Machine Marcato Atlas 150
Ravioli Tablet Marcato Atlas
Potato Ricer
Music:
Oh Christmas Tree by Dj Williams Youtube Audio Library
Hazelnut and Chocolate Cake
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Delicious Norwegian Recipe of Hazelnut and Chocolate Cake
130 gr - Hazelnut
130 gr - Softened butter
300 gr - Sugar
250 gr - All Purpose Flour
2 tsp - Backing Powder
A pinch of Salt
3 - Medium Sized Eggs
10 ml - Vanilla Extract
150 gr - Dark Chocolate 70%
150 ml - Hot Double Cream
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Molly Yeh's Norwegian Cream Cake | Girl Meets Farm | Food Network
Molly makes a special holiday cake with light, spongy layers and decorates it with fresh whipped cream and sugared cranberries!
Watch #GirlMeetsFarm on Sundays @ 11a|10c from 9/19/21 to 12/19/21 + subscribe to #discoveryplus to stream the entire library and so much more:
Get the recipe ▶
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Cookbook author, food blogger and Midwest transplant Molly Yeh embraces her country life and makes dishes inspired by her Jewish and Chinese heritage — with a taste of the Midwest, too.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Norwegian Cream Cake (Blotkake)
RECIPE COURTESY OF MOLLY YEH
Level: Easy
Total: 1 hr 45 min
Active: 30 min
Yield: One 9-inch cake
Ingredients
5 large eggs
2 cups (400 grams) sugar
1/2 cup (120 grams) water, at room temperature
2 1/2 cups (325 grams) all-purpose flour
2 heaping teaspoons baking powder
1 teaspoon kosher salt
Whipped Cream (see recipe below)
Sugared Cranberries, for decorating (see recipe below)
Rosemary sprigs, for decorating
Whipped Cream:
3 cups (720 grams) cold heavy cream
1/4 cup powdered sugar
1/2 teaspoon vanilla extract
Sugared Cranberries:
2 1/2 cups fresh (or frozen and thawed) cranberries
1/4 cup granulated sugar
Directions
Set an oven rack in the middle position. Preheat the oven to 325 degrees F.
Grease a 9-inch springform pan and line the bottom with parchment paper.
To make the cake: In the bowl of a stand mixer fitted with whisk attachment, beat together the eggs and sugar until pale and fluffy, 3 to 4 minutes. Using a rubber spatula, scrape down the sides and bottom of the bowl, if needed. Beat in the water. Remove the bowl from the mixer. Gradually sift in the flour and baking powder and fold together with a rubber spatula until just combined. Transfer to the cake pan and bake until the center springs back when you poke it; 1 hour to1 hour and15 minutes. Cool in the pan.
To assemble the cake: Once the cake is cooled, slice in half crosswise. Place the bottom of the cake cut-side up on a cake round or directly onto a cake stand or serving platter. Spread whipped cream on top and dot with a layer of sugared cranberries. Place the remaining half of the cake on top, cut-side down. Spread the whipped cream on the top and sides of the cake to cover. Decorate the top of the cake with remaining cranberries and a few sprigs of rosemary.
Whipped Cream:
Yield: About 6 cups
In a large mixing bowl with a hand-mixer, or in the bowl of stand mixer fitted with the whisk attachment, beat the heavy cream, sugar, and vanilla to medium-stiff peaks.
Sugared Cranberries:
Yield: About 2 cups
Just before assembling the cake, combine cranberries and sugar in a bowl and toss to coat.
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Molly Yeh's Norwegian Cream Cake | Girl Meets Farm | Food Network
Swedish Blueberry Tosca Cake
Believe it or not, I was a Skandinaviske Studier (Scandinavian Studies) major at University. So while I actually can speak Norwegian, there is not much call for it. While living in Washington, DC, I was a member of the American Scandinavian Foundation ( and I got to attend quite a few events that featured all sorts of delicious treats. I have had the opportunity to work in both Sweden and Norway (the salmon was the best I ever tasted, the whale, not so much) with a fast pass through of Denmark.
Back in 2015, NPR had professor and author Darra Goldstein on to talk about her newly released “Fire + Ice Classic Nordic Cooking” cookbook. It was on my doorstep within 2 days. Not only is this beautiful book chock full of Nordic deliciousness, but it also gives you the origins, the cultural background, and the traditions of each dish. According to Goldstein, “Toscakaka is one of Sweden’s classic cakes, supposedly to honor Puccini’s beloved opera.” Well, all I can say is this cake may very well send you into song. So, with a thank you to Ms. Goldstein here we go.
What you will need:
Equipment:
Stand mixer with the paddle attachment
9-in springform pan (it would seem appropriate to use Nordic Ware as I do
For the Cake:
3 eggs
1 cup of sugar
1 ¼ cups flour
1 teaspoon baking powder
¼ teaspoon salt
8 tablespoons of butter melted
2 teaspoons vanilla
2 cups fresh blueberries
For the topping:
8 tablespoons of butter melted
½ cup of sugar
2 teaspoons of flour
1 cup sliced almonds
1 tablespoon of heavy cream
Step 1. Preheat your oven to 350° and line the bottom of your springform pan with baking parchment. Then for that buttery goodness grease the paper and the sides of the pan with butter. Do not use cooking spray.
Step 2. Stand Mixer on Medium-High Speed
• Beat 3 eggs and 1 cup of sugar for 3-5 minutes.
Step 3
• In a separate bowl combine 1 ¼ cups of flour, 1 teaspoon of baking powder, and ¼ teaspoon of salt
• Add 8 tablespoons of melted butter and 2 teaspoons vanilla to egg mixture in the stand mixer bowl.
• Add the flour/baking powder/salt mixture to the stand mixer bowl beating until it is combined. Do not overbeat.
Step 4
• Pour the batter into the greased springform pan. Tap the pan on the counter to make sure it is evenly spread.
• Add the blueberries to the top of the batter and press them down so they are spread throughout the batter from bottom to top.
Step 5
• Bake for 50-55 minutes or until the cake is puffy and slightly browned at the edges. The cake should not be completely done.
Step 6
• About ten minutes prior to the cake being done make the topping
• In a small bowl, combine ½ cup of sugar and 2 teaspoons of flour
• Melt 8 tablespoons of butter in a small pan. Once butter is melted…
• Stir in sugar/flour mixture, 1 cup sliced almonds and then 1 tablespoon of heavy cream and heat until it bubbles. Stir only once or twice
Step 7
• Take the cake out of the oven and raise the oven temperature to 400°
• Carefully pour the topping over the cake making sure it is evenly spread
• Place the cake back in the oven for another 10 minutes or until the topping is crisp.
Step 8
• Remove the cake from the oven and place it on a cooling rack for 10-15 minutes.
• Remove the springform ring
Chances are this cake will disappear before you know it. Mine did! But I didn’t refrigerate, I covered it with a cake plate dome to keep it at room temperature.
“Fire and Ice Classic Nordic Cooking” by Darra Goldstein
Nordic Springform Pans
Norwegian Kransekake Wedding Cake - You've Been Desserted
Watch JJR as he puts his slayer spin on the classic Norwegian wedding cake, the Kransekaka!
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Check out all the recipes featured on this episode on the You've Been Desserted website
Want to collaborate, sponsor, or just have a killer idea? Email the show at: info@youvebeendesserted.com
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About JJR:
Joshua John Russell is a pastry chef and cake designer from Atlanta, GA. He
graduated in 2002 from Johnson and Wales University and started his career as a
pastry chef at the famous Grove Park Inn in Asheville, NC. Joshua made a name
for himself appearing on 15 episodes of Food Network Challenge (winning 5) and all
6 episodes of Last Cake Standing, as well as local media and TV outlets. His work
has been featured in books (Decadent Details), magazines (Jezebel, Atlanta
Weddings, Flavors, 944, Life and Style and Grace Ormonde) and national ad
campaigns.
In addition to being a pastry chef, Joshua has food styled for Focus
Brands, Sweetex, and had his work featured in several TV shows and movies (Life as we
Know It, Table 19 and Dynasty). Joshua’s endeavors as an instructor at Craftsy.
com has produced worldwide attention with a student base spanning the globe.
In 2015 Joshua was named one of the top ten cake designers in North America by
Dessert Professional Magazine, as well as Johnson and Wales University’s
Distinguished Visiting Chef. His name in the business and success in the field has
also prompted Joshua to be asked to judge cake shows and baking competitions
from the Austin Cake show, Viking Cooking School, Share Our Strength, Top Chef
Jr. and Nailed It (Netflix). Joshua hosted the NBC YouTube show Man About
Cake. He currently works as a corporate pastry chef for Irca in Atlanta and hosts You’ve Been Desserted.