The Queen’s Kitchen


Swedish Birthday Cake, Carrie Style May 8, 2006

Filed under: Dessert,Swedish — Carrie @ 6:31 pm

You ask, I deliver. Several people wanted the recipe to the Swedish cake and it is now time for me to come clean and admit that I cheated quite a bit and made a Carrie version of a Swedish classic.

Here’s what I do:

Buy a box of yellow cake mix. Stir it up according to directions, then bake it in three 9” round pans. It only takes about 12-15 minutes for them to get done, so watch carefully.

While the cake is baking, I make the francipankram. I have no idea what that translates into. Basically it is pudding with almonds in it:

2 eggs
1 deciliter sugar (use the metric side of your measuring cup and go to 100 ml)
4 T. flour
4 deciliters milk (400 ml)
2 T. butter
� cup finely chopped almonds
1 tsp vanilla or almond (this is my addition so it’s not so bland)

Mix the egg, sugar and flour in a bowl. Boil the milk in a medium saucepan. Slowly whip about half the boiled milk into the egg mixture, then pour the egg/milk mixture back into the saucepan (be careful not to cook the eggs!). Heat the mixture up, while stirring constantly. It will get thick. Don’t let it boil!

Once it is thickened, add the butter, almonds and flavoring. Let it sit for a while to thicken even more.

Then I make the fruit gel. This is totally my own idea because I think it is really dry without something. It is better when you use raspberries.

In a blender, throw in 1/3 cup berries, 1/3 cup water and 1/3 cup sugar. Puree. Pour into a sauce pan and bring to a boil. In a small bowl, mix 1 T. cornstarch and 1 T. cold water. Add that to the fruit mixture while stirring. Boil until it thickens up into a gel. (Amounts are approximant. You can use fresh or frozen berries. I think frozen work better). You can also add some food coloring to make it redder.

Ok, so now you have cake, pudding and gel.

Put down one layer of the cake, and then spread the pudding over the top.

Put down the second layer of cake, then spread a very thin layer of pudding, add sliced berries (or whole raspberries), then pour the berry gel over the top. Add the third layer of cake and decorate the top with a berry or something.

Serve with whipped cream. Again, I have taken the Swedish version of plain whipped cream and made it tastier. Just take a carton of whipping cream, a tablespoon of sugar and a teaspoon of almond extract and whip it up. Yum!


Swedish Cinnamon Buns October 2, 2005

Filed under: Swedish — Carrie @ 5:14 pm

This is a Swedish recipe, translated into “American.” I am only posting it because I was asked to. It was hard to come up with exact measures and I do a lot of “adding till it feels right” so if you don’t have any experience baking bread you might not want to attempt this.

Makes 24 buns

1/3 cup butter or baking margarine
250 ml milk (use the metric side of your measuring cup)
1/2 tsp salt
1/2 cup sugar
about 3 cups of flour
2 1/4 teaspoons yeast (or one envelope)

cinnamon and sugar mixture
one beaten egg


Mix sugar, salt and yeast in a large mixing bowl. In the meantime, melt the butter over low heat in a small saucepan. After it is melted, add in the milk and let it heat up until it is a little more than lukewarm (it shouldn’t burn your finger if you stick your finger in it).

Mix the warm milk mixture with the sugar mixture and let stand about 5-10 minutes to activate the yeast.

Slowly add the flour to the milk/sugar mixture Once it is thick enough to be kneaded, turn out on the counter and keep kneading in flour until you have a soft dough, non-sticky dough. Don’t over do the flour or you’ll get tough buns.

Form dough into a ball and put back in bowl. Cover with a damp dishcloth and set in a warm place for about a half hour. I usually turn my oven onto about 300F and let it sit on the stove.

After rising, punch dough down and knead again. Divide dough into two balls. Return one to the bowl and roll the other out into a large, thin rectangle.

Completely butter the dough rectangle, the sprinkle with a cinnamon/sugar mixture.

Fold the rectangle in half,

then cut the dough into 1/2 inch strips.

Take each strip and twist it,

then bring the ends together to make a circle, and kind of tuck the ends up by each other.

Put the twisted little buns on a foil lined baking sheet and cover with a damp dishcloth. Let them rise at least a half hour. Repeat with the other ball of dough.

Turn the oven up to 450F. After the twists have risen at least a half hour, beat an egg and brush the egg over the top of each bun. The Swedes would normally sprinkle them with “pearl sugar” now, but since we don’t have such a thing here in the US, I sprinkle them with more cinnamon and sugar.

Put the try in the 450F oven and let bake for five minutes.

Enjoy! They are best served warm, though you can easily warm them up in the micro for about 15 seconds.


Swedish Brown Sauce November 17, 2003

Filed under: Swedish — Carrie @ 12:57 pm

This is a great brown gravy that we use for everything from meatballs to pot roast. It’s very flavorful, creamy and easy to make.


Meatball drippings and melted butter to equal 2 tablespoons
2 tablespoons flour
1 beef bullion cube
salt and peppar to taste
4 dl (1 1/2 cups) cold water
1 tablespoon soy sauce
2 tablespoons cream


In a pan, heat the meatball drippings and butter until the butter melts. Stir in the flour, salt, pepper and bullion cube and cook for two minutes on medium high (make sure to cook it so the flour won’t make the sauce pasty). Add the cold water all at once and stir to make sure no lumps form. Cook for several minutes until it gets bubbly, then cook for a minute more, or until sauce thickens. Stir in the soy sauce and cream. Serve with meatballs or other beef. I know use this as my standard beef gravy recipe.


Swedish Meatballs

Filed under: Beef/Pork,Main Dish,Swedish — Carrie @ 12:55 pm

When I think of Swedish food, I automatically think of meatballs. I could eat dozens of these at a time. You can use any spice for them, but we like garlic.


about 1 pound (450 g) ground beef
about 1 pound (450 g) ground pork
1/2 cup (120 g) bread crumbs or oatmeal
2 T. potato flour (I suppose corn starch would work as well)
1 1/4 cup (3 dl) milk or water
2 eggs (1 American egg would probably work, maybe 1 and a half)
3 tsp salt
1 tsp pepper
2 T. yellow onion, grated or very, very, very finely chopped (the balls will all apart if it is not very fine, which is why we grate it)
1-2 gloves crushed garlic, depending on your taste
some butter to fry it in


Mix bread crumbs (or oatmeal), flour, and milk (or water).
Let stand 10 minutes.
Mix in egg, salt, peppar, onion and garlic.
Add meat, and mix it well with a fork until you have a uniform mixture.
Wet your hands with cold water, and form balls out of the meat mixture. They should be about the size of a donut hole. You’ll have to re-wet your hands after every few balls.
In a frying pan, melt about a tablespoon of butter. Stove should be set on medium or medium high. Put in a few meatballs at a time (about 8 or so, depending on the size of your pan), and brown all sides. After sides are browned, lay the meatballs aside and brown about 8 more meatballs. When those are brown, add the previously browned meatballs to the pan and put a lid on the pan. Cook the balls for about 3-5 minutes. Continue doing this until all the meatballs are done.

Serve with potatos and brown sauce, or pasta, or just about anything else you can think of. We like to have the leftovers on a sandwich with tomatoes and mayo.


Swedish Stroganoff

Filed under: Swedish — Carrie @ 12:38 pm

Forget nasty mushrooms. This stroganoff is made with tomato puree and sour cream, giving it a yummy flavor I never knew stroganoff could have. Make it with beef, pork, lamb, or venison.


about 1 pound (450 g) of meat, cut into small strips (we like to use pork b/c it doesn’t dry out as much)
2 yellow onions, chopped
2 T. butter or margarine
1 tsp. salt
pepper to taste
2 T. tomatoe puree
3/4 cup (2 dl) water
1/2 cup (1 dl) sour cream
2-3 tsp lemon juice


In a frying pan, melt butter over medium heat. Add meat and cook through. Remove meat from pan, and brown the onions in the fat until they are soft. Add the meat to the pan, along with the salt, pepper, water and tomato puree. Stir well. Cover pan and let cook over medium heat for about 20 minutes. At the end of cooking time, add the sour cream and lemon juice. Serve over rice.


Swedish Chocolate Cake

Filed under: Dessert,Swedish — Carrie @ 12:28 pm

This is very similiar to a brownie, but much richer. Make sure you are using a small pan (I use a round cake pan), b/c there is no leavening agent so the cake doesn’t rise.


(I’m including the estimate for the cup measurement instead of deciliters, but it will turn out better if you use the metric side of your measuring cup. 100ml=1dl)

2 dl (1 cup) sugar
2 dl (1 cup) flour
1 tsp vanilla
3 T. cocoa
dash of salt
2 eggs, slightly beaten
100 g (1/2 cup) melted butter or maragrine


Combine dry ingredients and make sure they are well mixed. Add wet ingredients. Pour into a greased and floured pan (smallish pan like a cake round or 8×8 square pan). Bake in a preheated 175C (350F) oven for exactly 22 minutes.