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
HAZELNUT DACQUOISE CAKE: HOW TO MAKE BAKED NUT MERINGUE CAKE
| LIKE | SHARE | SUBSCRIBE | Love, Lynette Tan shows you how to make baked nut meringue cake. This heavenly hazelnut dacquoise cake is layered with praline buttercream, which I'll focus on in my next #short
*This is NOT a sponsored video. Some product links are affiliate links which means if you buy something I'll receive a small commission that'll help support my channel, at no extra cost to you.
????Show notes and resources????
❤️ Preheat oven to 160°C.
❤️ Prep a baking sheet lined with parchment paper, set aside.
❤️ Sift grounded nuts, icing sugar & flour together.
❤️ Whip egg whites & sugar to a hard peak.
❤️ Gently J-fold dry ingredients into the above meringue.
❤️ Fill piping bag with ALL of the nut-meringue, pipe rosettes
❤️ Sift and cover with icing sugar to give it a nice crust.
❤️ Bake at 160°C for 30 minutes.
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In this video, Love, Lynette Tan shows you how to make baked nut meringue cake. This hazelnut dacquoise cake is layered with praline buttercream.
#lovelynettetan #dacquoise #shorts
Easy Swedish Cinnamon Buns Recipe | How to make Kanelbullar | Swedish Kanelbullar
Easy Swedish Cinnamon Buns Recipe / How to make Kanelbullar /Swedish Kanelbullar Recipe : Complete written Recipe :
Swedish Cinnamon Buns or Kanelbullar are buns with multiple layers of soft and fluffy bread and aromatic sweet buttery filling in between.
Why You will love this Swedish Cinnamon Buns Recipe
This Cinnamon buns recipe will help you to make the best Swedish cinnamon buns that are soft and fluffy, and is full of delicious aroma, in an easy and fast method.
The Swedish cinnamon buns or kanelbullar made with this easy recipe are
Soft,airy and fluffy with light crispy crust
Comfortingly flavored with cinnamon and cardamom
Shaped beautifully with those swirly layers
top and bottom of the rolls are wonderfully caramelized with that golden brown color.
What Makes Swedish Cinnamon Buns Different From American Cinnamon Rolls
Swedish cinnamon buns or kanelbullar are very similar to American cinnamon rolls.
The first difference is the addition of cardamom. Cardamom, a spice originally found in India, can be described as warm, comforting and aromatic.
Another difference is that Swedish Cinnamon Buns doesn’t use any frosting or icing.
Swedish cinnamon buns usually have pearl sugar as topping.
How to Make Swedish Cinnamon Buns
Making kanelbullar or Cinnamon buns is so easy.
We can make Swedish cinnamon buns or kanelbulle in FOUR SIMPLE STEPS
1.Prepare the bread dough
2.Divide and shape the dough
3.Proof the swedish cinnamon buns or kanelbullar
4.Bake the swedish cinnamon buns or kanelbullar
Bake them @ 420 F or 215 C for 13-15 minutes.
How to make the sugar syrup for glaze
It is so easy to make this sugar syrup to use as glaze for kanelbulle or swedish cinnamon buns .
Into a saucepan add the 60 g or 5tbsp sugar and 60ml or 1/4 cup water.
Boil and simmer until it gets a syrup consistency.
Remove from heat and let it cool down.
How to store Swedish cinnamon rolls
These homemade cinnamon rolls can be kept at room temperature for upto 3 days.Cover the tray with foil or store them in an airtight container.
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Dream Cake Recipe- Danish Coconut Brown Sugar Cake - Drømmekage Opskrift
Dream Cake or in Danish Drømmekage has become popular in recent years. This delicious Danish Coconut Brown Sugar Cake is easy to make too. So since we received several requests for us to make this delicious Dream Cake, we decided to make it for you all. So here is our version.
Dream Cake Recipe -Drømmekage Opskrift
♥ Topping Ingredients ♥
•1/4 cup of whole milk
•1/2 cup salted butter, softened to room temperature
•1 cup light brown soft sugar
•1 1/4 cup of shredded coconut (sweetened or unsweetened)
♥ Cake Ingredients♥
•2 1/4 cups all-purpose flour
•3 teaspoons baking powder
•1/4 cup of salted butter
•3/4 cup of whole milk (yogurt or buttermilk is optional)
•4 medium eggs
•1 1/3 cup of granulated sugar
•1 teaspoon vanilla extract
If you plan to celebrate, add a Danish flag as we did on the individual slices. It is traditional in Danish households to add a Danish flag on a cake when celebrating an event such as a birthday.
Serve with the cake slices either coffee, tea, or milk. It is a wonderful treat to have any time of the day. Enjoy!
♥ We hope you enjoyed our video and recipe!
♥To get complete recipe with instructions and measurements, check out our blog
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xoxo
Karen Grete and Heidi
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Our Scandinavian Today Cooking Show includes Nordic recipes including Danish, Norwegian, Swedish and Finnish. We have over 200 Nordic recipes. ♥ New Episodes (just about) two each week.
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♥About Us
We are Karen Grete & Heidi (mother/daughter team). We are excited about Scandinavian - Nordic art, travel and of course FOOD! Skål!
A Classic Budapest Roll
Another Swedish classic that you can see in most bakeries in Sweden, the first time I made this classic Budapest Roll I could just not stop eating it, it is so incredibly delicious.
The cake is made from whipped meringues and combined with ground hazelnuts or you can use ground almonds and instant vanilla pudding ( powder) or you can use cornstarch.
It takes around 20 minutes to be baked. After the cake is cooled it is filled with vanilla whipped cream ( no need to sweetened it as the cake is already sweet) and then I add mandarin oranges on top, The cake is then rolled and drizzle with melted chocolate ( optional) It is beyond delicious.
This is the Classic Budapest version, but you can fill this role cake with anything you love.
With Love from Sweden!
Hazelnut Cake Recipe |Butter Cream Cake | Marzipan Cake |Cooking Style with Abir
How to make #HazelnutCake
How to make #CakeRecipe
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