One of the nicest things in Sweden are their endless national pastry days. We had Cheesecake and Kladdkakka (chocolate cake) on my blog so far. Well, on the 3rd of February is Sweden’s carrot cake day. Naturally, Jakob and me had to meet up and make some carrot cakes!
So here comes the adapted version from inspiredtaste’s recipe as a base. We managed to make two small cakes out of the batter, six muffins and 12 flat small cookie muffins. You could probably make six additional normal sized muffins out of the flat ones.
Prepare the cake batter: Mix all dry ingredients together. Add all remaining moist ingredients for the batter. Mix everything until the batter is even.
Bake the cake at 200° degrees for around 35-40 minutes.
While the cake is baking. Prepare the frosting. We had a rather fluid frosting since we used sour cream, if you want it to be denser, use cream cheese.
Dense cake frosting:
Mix the powdered sugar with the cream cheese. That's it.
Fluid cake frosting sauce:
Add the powdered sugar to the sour cream. Melt 100gr butter and add to the mixture. Put in the fridge until you are ready to frost the cake.
Lohplatz is a German dish from Hessen. To be honest I am German and I’ve never eaten or heard of it before. Last friday I had a game night (we played Risk) and I had the chance to eat Lohplatz there. It was delicious so I asked for the recipe. It’s also known under the name Schmiechelskuchen or Salzkuchen.
Basically Lohplatz is a potato cake with rye bread dough as the base and mashed potatoes, quark and sour cream on top. As a finishing touch it is usually topped with poppy seeds, onions and bacon. Sounds good? Then scroll down to get the recipe!
Make bread dough (Skip this step if you have bread dough). If you don't: Dissolve yeast (20 gr) in milk (250 ml) and mix with flour (400 g), salt (1 tbsp) and oil (3 tbsp). Knead the dough vigorously and let it rise for 30 minutes in a warm place. Now knead the dough well until it separates from the edge of the bowl, roll it into shape with the rolling pin and spread out on a baking sheet lined with baking paper.
Cook the potatoes for 20 minutes, peel and squeeze or stomp through the potato squeezer. Let the potato cool down for a while.
Gradually add sour cream, eggs and oil until a spreadable mass is obtained. Add milk for a smoother consistency if it's too dense or seems dry. Season with salt and pepper and/or vegetable stock how you like.
Spread the potato mixture evenly over the bread dough.
Sprinkle with the ham cubes, onions, salt and pepper
Bake in a preheated oven on a medium rack at 220 degrees top and bottom heat (circulating air 200 degrees) for approx. 40 minutes. Allow to cool briefly and serve.
Ostkaka literally translates to “cheesecake”. Do not confuse it with the American cheesecake though. It’s more similar to the German cheesecake (“Käsekuchen”). It originates from Småland, and there is a similar variant in Hälsingland.
The Swedish dish has a firm consistency and subtle, creamy taste. It is usually eaten lukewarm with different jams, fruits, whipped cream or ice cream. I love eating freshly baked cake out of the oven or when it’s lukewarm, my friends prefer eating cake cold though. I often get weird looks for wanting to eat my cake warm so I am glad that you are actually supposed to eat Ostkaka warm. How do you prefer you cake? Tell me in the comment section 😉
Ostkaka is usually made by using rennet to milk and letting the its casein coagulateIn and then adding flour. In the following recipe we took cottage cheese as our base instead since its easier to purchase.
The traditional version from Småland contains added almonds, bitter almonds, eggs, cream and powdered sugar. Its consistency is more grainy than in the Hälsingland version.
In the version from Hälsingland you do not use almonds. Slice the baked cake, add some cream to the cake slices and let the whole thing get warm in the oven. The cake is served with a berry sauce or with cloudberry jam and cream.
Today is Kladdkakans Day one of many other pastry days in Sweden. Yesterday for instance was Gustav Adolf Day!
Kladdkaka is a Swedish dense and incredibly fudgy chocolate cake. The special thing about it is its soft and gooey center. It is usually served with whipped cream or vanilla sauce and of course we can’t forget the ice-cream! My friend Hampus taught me his family recipe for the delicious Kladdkaka yesterday and we devoured the whole cake in one go. Nothing was left for today but luckily it is very easy to make.
Sounds good? Then scroll down to get the recipe from my friend Hampus for this quick-fix mud cake dessert filled with chocolate, happiness and dreams! It’s so easy, delicious and fool-proof!
I went to the university cafeteria at my department today to get some Kladdkaka but they didn’t even sell any! How dare they Q_Q i was looking forward to have some at university!