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!