Monday, November 30, 2015

Fiery Wedding Cake

I had the great honor to make my first wedding cake this weekend! My friend Millie wanted to surprise her best friend, who married a firefighter in a small ceremony. Since a big part of their new life together has to do with a move and a new fire station, Millie wanted the cake to have a fire theme.

I have to be honest, I was just as much terrified as excited to make this cake. As a self-taught baker, making a wedding cake feels like the ultimate challenge, because you want it to be perfect. I can't say it was, but I'm happy overall with how it turned out.

This was my first time making ruffles, and even though it's time consuming, it's not that hard. You start by covering your crumb-coated cake with a base of white fondant. To create the ombre effect ruffles, take some additional fondant and color it the colors you want to use. I made red, orange and yellow. Then, take some of the colored fondant and add plain white to create the lighter hues. Roll out the lightest color you are using and cut long strips. Using a ball tool, roll it along one side of the edges to thin out the fondant, and create the ruffle effect. Brush some water on the cake where you would like the ruffles to start (you will want to go top to bottom of the cake) and add the fondant strip. This will work as glue. Continue with the darker hues until you have covered the cake, but make sure you let the last row of fondant ruffle downwards to cover the cake base. 

Making cakes is a humbling experience, and I learn something new every time I make one. This cake was a lot of fun to decorate, and I'm looking forward to making more wedding themed cakes in the future!

Thursday, November 26, 2015

Pumpkin Tiramisu Cake

Happy Thanksgiving, friends and fellow bakers!

Thanksgiving is one of my favorite American holidays. We don't celebrate this day in Sweden (we should!), but I think we can all agree that we have so many things to be grateful for. And what better way to celebrate than to eat delicious food with your loved ones!

One thing I love about Thanksgiving is the use of pumpkin. And, as you might know, I also love coffee. Now, how about combining both into a cake, filling it with mascarpone buttercream, and topping it all with chocolate shavings? I nearly fell off my chair when Teresa Huff posted the Pumpkin Tiramisu Cake on the Cake Blog. I just had to make it!

Whatever you're making today, enjoy your dinner and hug your loved ones a little extra. Happy Thanksgiving, everyone!

Pumpkin Tiramisu Cake
by Teresa Huff of Style Sweet CA

For the Pumpkin Spice Cake:
3 cups all-purpose flour
2 1/2 teaspoons baking powder
2 teaspoons pumpkin pie spice
1/2 cup unsalted butter, softened
1/4 cup grapeseed or vegetable oil
1 1/2 cups granulated sugar
1/2 cup brown sugar
4 eggs
1 can (15 ounces) pumpkin puree


Preheat oven to 350 degrees.  Grease and flour two 8-inch cake pans and set aside.
Sift together the flour, baking powder and pumpkin pie spice.  Set aside.
Using an electric mixer, beat the butter until creamy.  Add in the oil, sugar, brown sugar and mix until combined.
Add in the eggs, one at a time, and mix until combined.
In two batches, stir in the dry ingredients.
Fold in the pumpkin puree.
Divide the batter between the two prepared pans and bake for about 25 to 28 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Cool on a wire rack for 15 minutes before removing the cakes from their pans.

For the Coffee Soak:

1/4 cup coffee liqueur
1/4 cup water
2 teaspoons instant espresso powder
1/2 cup sugar


Combine all of the ingredients in a saucepan and place over medium-high heat.  Bring the minute to a boil, then reduce the heat to a simmer.  Simmer for about 10 minutes or until the syrup thickens slightly.  Remove from heat and let cool slightly before using.

Mascarpone Buttercream
by Evesfika

1 stick butter, softened
6 oz mascarpone
3-4 cups powdered sugar, sifted
2 tsp vanilla
a pinch of salt
a pinch of cinnamon


Beat the butter and mascarpone with a stand mixer. Add the powdered sugar, one cup at a time, until combined. Add the vanilla, salt and cinnamon. Mix until fully incorporated.

For the Assembly:

Once the cake has cooled, generously brush on the coffee syrup.  Fill a pastry bag fitted with an open star tip with the frosting and pipe stars on one of the layers of cake.  Place the second layer of cake on top and repeat.  Dust the top of the cake with cocoa powder or a generous handful of chocolate shavings.

Monday, November 23, 2015

Salomon's Birthday Cake!

Our boys' little buddy Salomon turned 3 years old last weekend. Like every other kid on the planet, he loves Mickey Mouse, and I got to make his cake. I mean, who doesn't like Mickey? Especially when he's made of vanilla cake with vanilla buttercream and a raspberry mousse.

I found the inspiration for this cake on Pinterest, and I also came across a great tutorial on how to make the ears from Rose Bakes.

Something tells me you will soon see another Mickey inspired cake on the blog, since my youngest has requested a Mickey Mouse themed cake for his upcoming birthday. Stay tuned!

Wednesday, November 18, 2015

Golden Chocolate Rose Cake

One of my guilty pleasures is to stroll down the baking isle in grocery stores (I know, shocker!), even when there's nothing I need. Usually there isn't much of interest besides baking ingredients, but sometimes they'll carry something a little more fun, like, say, edible gold spray.

I made a chocolate birthday cake for a friend this past weekend, and decided to give the gold spray a try. I love how easy it was to use. You just shake, spray, and voilá! You have yourself a fancy dessert. The brand I used is called Duff Cake Graffiti and was bought at Giant.

Just a tip for when you want to turn things up a notch!

And if you're looking for a great chocolate cake recipe, check out this one I posted a couple of weeks back. I have used the same for this rose cake, and it never disappoints!

Happy baking!

Friday, November 13, 2015

Carrot Cake

It's really not fair for a cake this delicious to bear the name of a vegetable. But then again, as my four year old pointed out, we all know eating carrots help you see better in the dark. So, it's good for us right?!

This three layer carrot cake is, if nothing else, good for the soul. I love the touch of crushed pineapple and shredded coconut in the batter, which gives it a wonderful flavor. Every layer is then drenched with a buttermilk glaze that tastes like caramel, and it's all topped with a perfect cream cheese buttercream. 

Need I say more?

It might seem like a lot of steps for a carrot cake, but you'll know it's worth it once you've taken that first bite. 

Happy baking, friends!

Best Carrot Cake
From Southern Living

2 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
3 large eggs
2 cups sugar
3/4 cup vegetable oil
3/4 cup buttermilk
2 teaspoons vanilla extract
2 cups grated carrot
1 (8-ounce) can crushed pineapple, drained
1 (3 1/2-ounce) can flaked coconut
1 cup chopped pecans or walnuts

  1. Line 3 (9-inch) round cakepans with wax paper; lightly grease and flour wax paper. Set pans aside.
  2. Stir together first 4 ingredients.
  3. Beat eggs and next 4 ingredients at medium speed with an electric mixer until smooth. Add flour mixture, beating at low speed until blended. Fold in carrot and next 3 ingredients. Pour batter into prepared cake pans.
  4. Bake at 350° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Drizzle Buttermilk Glaze evenly over layers; cool in pans on wire racks 15 minutes. Remove from pans, and cool completely on wire racks. Spread Cream Cheese Frosting between layers and on top and sides of cake.

Buttermilk Glaze

1 cup sugar
1 1/2 teaspoons baking soda
1/2 cup buttermilk
1/2 cup butter or margarine
1 tablespoon light corn syrup
1 teaspoon vanilla extract

Bring first 5 ingredients to a boil in a large Dutch oven over medium-high heat. Boil, stirring often, 4 minutes. Remove from heat, and stir in vanilla.

Best Ever Cream Cheese Buttercream
Altered, from Wicked Good Kitchen

1 cup (2 sticks or 226 grams) butter, slightly softened
1 (8-ounce or 226 grams) package chilled cream cheese
2½ teaspoons (12.5 ml) pure vanilla extract
4 to 4½ cups (480 to 540 grams) confectioners’ sugar


Using an electric stand mixer fitted with paddle attachment, or handheld mixer and large bowl, beat butter on medium speed until creamy. Add cream cheese and vanilla; beat until fully incorporated. Gradually increase mixer speed to high and continue beating until light and fluffy, scraping down the sides of bowl as necessary with rubber spatula.

Gradually add 4 cups confectioners’ sugar, beating on low speed (stir), until well combined. Add additional confectioners’ sugar until desired consistency for spreading and level of sweetness is reached. Beat on high speed until well combined and smooth while scraping down sides of bowl as necessary, about 1 to 2 minutes.

Friday, November 06, 2015

Swedish Kladdkaka

Tomorrow is National Kladdkaka Day in Sweden. Okay, so it's not like every Swede stops whatever they're doing to celebrate, but they should! Apart from IKEA, ABBA and kanelbullar, this chocolate cake is as Swedish as it gets. And it's delicious.

I have posted two recipes for kladdkaka on the blog earlier, one is a cardamom version with Baileys Cream Truffle and one is made with mint chocolate. This time I used my favorite recipe for traditional kladdkaka and topped it with Baileys Cream Truffle.

To decorate, I made some chocolate swirls by melting chocolate and piping onto parchment paper. Let the swirls cool in the freezer for a few minutes to harden, then put them upright in a little piped whipped cream.

Since it was just hubby and I eating it, I made sure I cut the rest of the cake in portion pieces and put in an airtight container in the freezer. I can't keep it in the fridge, because I know I would talk myself into having it for breakfast the next morning! It's great when you have guests coming over, just remove from the freezer and let sit in room temperature for ten minutes, and it's ready to be enjoyed.

If you haven't tried kladdkaka before, you're definitely missing out. Good thing there's an easy recipe for you to try here below!

from the magazine Hembakat

150 g butter
100 g chocolate
270 g sugar
3 eggs
3 tbsp. cacao
105 g flour
1 pinch salt
2 tsp vanilla sugar*

*If you can't get your hands on vanilla sugar, just substitute with confectioners sugar and add a 1/2 tsp of vanilla extract.

  1. Preheat the oven to 355 degrees. Melt the butter in a saucepan. Remove from stove, and add the chocolate to the butter and stir.
  2. Add the remaining ingredients and mix until smooth. 
  3. Line the bottom of a 9" spring form pan with parchment paper, then butter and flour it. (I used a 6 inch pan and let it be in the oven for a little longer) Pour the batter into the pan.
  4. Bake in on the center rack for about 25-30 minutes. Make sure it's not too wobbly when you take it out. Let cool in the pan.
You will find the recipe for the Baileys Cream Truffle here.

från Hembakat

150 g smör
100 g choklad
3 dl strösocker
3 ägg

3 msk kakao
1 ¾ dl vetemjöl
1 nypa salt
2 tsk vaniljsocker

Gör så här:

1. Sätt ugnen på 180 grader. Smält smöret i en kastrull. Tillsätt chokladen och när den smält, tillsätt resten av ingredienserna och blanda snabbt ihop allt till en slät smet.
2. Häll smeten i en smord och mjölad springform, 23–24 cm i diameter. Jag lägger alltid smörpapper i botten för att lättare kunna ta bort kakan från formen.
3. Grädda kakan mitt i ugnen i 25–30 min beroende på hur kladdig du vill ha den. Låt den svalna i formen.

Saturday, October 31, 2015

Monster Cake!

Happy Halloween everyone! We're taking our boys trick or treating with some friends this afternoon, so I made this silly monster cake to share.

This orange creature, which our kids for some reason named "Bobby," is a chocolate cake, filled with raspberry mousse and chocolate buttercream. To get that hairy effect, I piped orange colored buttercream with a Wilton tip #233. You start from the bottom of the cake and move on up to make sure the "hair" overlaps downwards. It's a pretty messy job! The eyes are cake pops made from leftover vanilla cake crumbs mixed with cream cheese, that I covered in fondant. The mouth is also made from fondant.

Now if you'll excuse me, I have to go figure out how to get some giant bunny ears to stay on my son's head!

Saturday, October 24, 2015

Baby Shower Cake

This weekend I made my first baby shower cake for a friend. It was so much fun! The colors they had chosen were navy and mint, and I got free reign when it came to the design of the cake.

I loved the idea of a pair of baby chucks, because seriously, is there anything cuter? And thanks to Pinterest I found a great tutorial on how to make them from fondant

Since the mommy to be is a chocolate lover, I made a four layered chocolate cake with a raspberry mousse and a chocolate buttercream filling. I love that the recipe uses ground espresso, both in the cake batter and the buttercream. It adds another dimension to the chocolate, without being overpowering. Just make sure you use a good brand such as Illy, you'll be able to taste the difference!

Also, can we talk about how easy it is to make a great raspberry mousse? There are only four ingredients and it takes about five minutes to whip together. You can use either fresh or frozen berries (but always remember to boil frozen ones, to make sure they're free from any viruses). I used fresh raspberries and strained the seeds before adding to the whipped cream. Pure deliciousness!

I wanted to keep the design pretty clean, so I kept the base white and added some bunting and made some details by piping with royal icing. This was my first try with royal icing, and it was really fun to work with. I can't wait to try it with cookies!

The Best Chocolate Cake Recipe Ever
from addapinch

2 cups all-purpose flour
2 cups sugar
¾ cup unsweetened cocoa powder
2 teaspoons baking powder
1½ teaspoons baking soda
1 teaspoon salt
1 teaspoon espresso powder
1 cup milk
½ cup vegetable oil
2 eggs
2 teaspoons vanilla extract
1 cup boiling water


  1. Preheat oven to 350º F. Prepare two 9-inch cake pans by spraying with baking spray or buttering and lightly flouring.
  2. Add flour, sugar, cocoa, baking powder, baking soda, salt and espresso powder to a large bowl or the bowl of a stand mixer. Whisk through to combine or, using your paddle attachment, stir through flour mixture until combined well.
  3. Add milk, vegetable oil, eggs, and vanilla to flour mixture and mix together on medium speed until well combined. Reduce speed and carefully add boiling water to the cake batter. Beat on high speed for about 1 minute to add air to the batter.
  4. Distribute cake batter evenly between the two prepared cake pans. Bake for 30-35 minutes, until a toothpick or cake tester inserted in the center comes out clean.
  5. Remove from the oven and allow to cool for about 10 minutes, remove from the pan and cool completely.

Chocolate Buttercream

1½ cups butter (3 sticks), softened
1 cup unsweetened cocoa
5 cups confectioner’s sugar
½ cup milk
2 teaspoons vanilla extract
½ teaspoon espresso powder

  1. Add cocoa to a large bowl or bowl of stand mixer. Whisk through to remove any lumps.
  2. Cream together butter and cocoa powder until well-combined.
  3. Add sugar and milk to cocoa mixture by adding 1 cup of sugar followed by about a tablespoon of milk. After each addition has been combined, turn mixer onto a high speed for about a minute. Repeat until all sugar and milk have been added.
  4. Add vanilla extract and espresso powder and combine well.
  5. If frosting appears too dry, add more milk, a tablespoon at a time until it reaches the right consistency. If it appears to wet and does not hold its form, add more confectioner’s sugar, a tablespoon at a time until it reaches the right consistency.

Raspberry Mousse

225g raspberries (fresh or frozen)
45 g sugar
2 tsp gelatin
300 ml heavy whipping cream


  1. Put raspberries and sugar in a saucepan and bring to a boil. Strain the raspberries.
  2. Pour the gelatin into the warm raspberry sauce and let cool in the fridge.
  3. Whip the heavy whipping cream and fold into the cooled raspberry sauce.
  4. Let set in the fridge for two hours, or pour into a cake ring to use as a cake filling.

Friday, October 16, 2015

Swedish Cinnamon Buns

We Swedes take our cinnamon buns seriously. So seriously, as a matter of fact, that we even have our own day on the calendar. Last Monday was National Cinnamon Bun Day, or Kanelbullens Dag, and in true Swedish fashion, it had to be celebrated!

I made a fresh batch when I woke up in the morning, which was a perfect way to lighten up a rainy weekend on hurricane watch, and cheering up a hubby who was getting over a cold. And it's a wonderful bonus to have your kitchen smelling like cinnamon buns all day.

I love my mom's cinnamon buns. She never follows a recipe completely, but they always turn out great. I think that's one of the great secrets when it comes to successful baking, getting so familiar with your own baking, that you can tell when the dough 'feels' ready, and knowing when you need to add more of one thing or another. 

This wasn't the first time I've ever made cinnamon buns, but I decided to read up on what tips other bakers have when it comes to making the ultimate version. By following these few adjustments, the outcome was the most fluffy, light and moist cinnamon buns I have ever made. 

Here're a few tips:

Use half milk, half heavy cream. Normally Swedish cinnamon bun recipes call for milk, but by switching out half of the amount for cream, you'll get really moist buns.

Don't use all the flour at once. Sometimes it's better to use a little less flour, and then add more after the dough has been allowed to rise for 40 minutes. This way you make sure the bread doesn't become too compact. 

Work the dough for a long time. I used a dough hook on my Kitchen Aid, but you can do it the old fashioned way by hand. By working the dough in a baking machine on low speed for about 10 minutes, long "gluten threads" form that help keep the dough elastic, which makes the buns light and fluffy. 

Go nuts with filling! We both know these babies are not meant for dieting. Don't be shy with the butter, cinnamon and sugar. In this case, more is still more.

The boys loved the buns, and might have had two each. But then again, it's not every day we get to celebrate Cinnamon Bun Day!

It was so cute to see how they snuggled feet while eating their cinnamon buns. I think that, and the chuckle they made after having the first bite, was the biggest compliment I could ever have gotten.

Cinnamon buns for everyone!

Cinnamon Buns
from Malincalla

1 package dry yeast
150 g butter
250 ml milk and 250 ml heavy cream combined
½ tsp salt
90 g sugar
1 tsp cardamom 
1 egg
780 g flour 

Butter (as wanted)
A few teaspoons ground cinnamon
Vanilla sugar

1 whisked egg for brushing
Pearl sugar


  1. Put the yeast in a bowl. Melt the butter. Add the liquid to the butter and heat until between 105-110°F.
  2. Pour the liquid over the yeast and stir until dissolved. Add salt, sugar, cardamom, the egg and most of the flour. Work the dough for about ten minutes, until it comes together nicely and releases from the sides of the bowl.
  3. Let the dough rise covered for about 30-40 minutes. Pour the dough onto a floured surface, and work in the remaining flour.
  4. Divide the dough in half and roll it into a rectangular shape. Spread it with butter and sprinkle the sugar and cinnamon. Roll into a roll from the long side.
  5. Cut them into 0.8 inch slices and put them in baking forms. Let the buns rise covered until doubled in size, for about 20-30 minutes. Preheat the oven to 480°F. 
  6. Brush the buns with the whisked egg and sprinkle with pearl sugar. Bake on the middle rack in the oven for about 8-10 minutes. Let cool under baking towel.


50 g jäst
150 g smör
5 dl gräddmjölk
½ tsk salt
1 dl socker
Ev 1 tsk kardemumma
1 ägg
1.3 liter vetemjöl

Valfri mängd smör
Ett par teskedar malen kanel

1 lätt uppvispat ägg till pensling

Gör så här:
Smula ner jästen i en degbunke. Smält smöret i en kastrull. Tillsätt vätskan och värm till fingervarmt, ca 37°C.

Häll degspadet över jästen och rör tills den är upplöst. Tillsätt salt, socker, kardemumma, ägget och det mesta av mjölet. Arbeta degen smidig, när den släpper bunkens kanter är den färdig. Omkring 5 minuter med maskin och 10 minuter för hand.

Låt degen jäsa övertäckt ca 30-40 minuter. Stjälp upp degen på mjölat bakbord. Arbeta in resten av mjölet och knåda degen smidig.

Dela degen mitt itu och kavla ut varje del till en rektangulär platta. Bred på smör och strö över sockret och kanelen och rulla sedan samman degplattorna från långsidan.

Skär dem i ca 2 cm breda bitar och lägg dem med snittytan uppåt i pappersformar. Låt bullarna jäsa under bakduk till dubbel storlek ca 20-30 minuter.
Värm under tiden ugnen till 250°C.

Pensla bullarna med det uppvispade ägget och strö sedan över pärlsocker. Grädda mitt i ugnen ca 8-10 minuter. Låt kallna under bakduk.

Saturday, September 26, 2015

Pear Tart with Ginger and Vanilla Frangipane

My kitchen smells like a French pâtisserie right now, and it is not a bad thing. I have never been to Paris, but I know for a fact that I would eat my way though every little pastry shop if I had the chance.

This pear tart with ginger and vanilla frangipane makes a perfect transition from summer to fall. It is sweet and light with Asian pears, but at the same time rustic with its butter cookie type of crust and smooth almond pastry cream.

Our nearby Grosvenor Market had just gotten some Asian Pears from one of the local farms, and they looked so delicious, I knew I just had to bake something. Somehow locally grown produce always tastes better.

Before I made this tart, I had never heard about frangipane. I learned it's an almond pastry cream used in Italian and French pastries, which dates back to the mid-1600's. Then, it was more of a custard scented with almonds, but later became what we today enjoy as a cream made of almonds and butter. A fun fact, it was apparently named after an Italian noble man named Frangipane, who introduced almond scented gloves that were a big hit in the 1800's. Who would have thought?

This tart has a delicious twist to its frangipane - it uses fresh ginger, which pairs beautifully with the pears. (No pun intended.)

Now, let me tell you a few secrets when it comes to getting beautiful pie and tart crusts. When you have mixed all of the ingredients, make sure you wrap the dough in plastic wrap and let it rest in the fridge for a half hour. Afterward, when you have rolled it (or pressed it) out in the form, put it in the freezer for a little while before you transfer it to the oven. This will help the dough to keep its shape in the heat. Another great thing is dried yellow peas or ceramic balls (see picture a little further down) that you put in the pie shell before you bake it. This will help the bottom of the pie to bake into an even layer, which looks beautiful when you slice the pie. When I make my high quiche, I even put tin foil around the edges to make sure they stay high and even.

This crust recipe is meant for a little larger form, but I only had a smaller sized one, so the crust ended up being a little thicker than I would have liked. Too much of the good stuff!

Serve this beauty with ice cream or whipped cream. I prefer the consistency of whipped cream to this tart, since the frangipane has such a fluffy and delicate texture.

Pear Tart with Ginger and Vanilla Frangipane
from the blog I huvudet på Elvaelva
300 g flour
90 g granulated sugar
200 g butter
2 eggs
1 large pinch baking powder
1 pinch salt
150 g almond flour
135 g granulated sugar
125 g butter
2 eggs
1 tsp vanilla sugar
3-4 pears

Almonds, sliced
2 tbsp apricot marmelade


For the pie crust: Cream the sugar and butter together in a mixing bowl. Add sifted flour, baking powder and salt. Add the eggs and mix until it forms a smooth batter. 

Put plastic wrap around the dough, and let rest in the fridge for a half hour or more. Remove from the fridge and press the dough into a pie form or spring form pan. 

Preheat the oven to 355 degrees F. Put the pie form in the freezer for 5-10 minutes so that the dough hardens. Prick the pie crust with a fork, and add ceramic balls to make sure the crust bakes evenly. I usually put down some parchment paper before, since it will make it easier to remove the balls later. Let bake for 20 minutes, until the crust is almost done. Remove from the oven and let cool. 

Frangipane: Mix together sugar and butter. Add the rest of the ingredients and mix until a loose batter. Add ginger after your own liking. I ended up using about a teaspoon.

Preheat the oven to 300 degrees F. Fill the pie crust with frangipane. Cut 5 mm thin pear slices, and arrange them on top, lightly pressing them down into the frangipane. 

Add the almond slices. Bake in the oven for 30 minutes, then increase the temperature to 395 degrees F and let bake for another 15 minutes. The tart should have a golden brown color. Remove from the oven and let cool.

To get that beautiful shiny top of the tart, slowly heat 2 tablespoons of apricot marmalade in a saucepan. Brush the pie with the melted marmalade. Now, isn't that beautiful! This is something that you can use to make fruit cakes or tarts look as shiny and delicious as the ones you see at bakeries.
Enjoy your baking!

Pärontarte med frangipane, ingefära och vanilj
från bloggen I huvudet på Elvaelva

5 dl vetemjöl

1 dl strösocker
200 gr smör
2 ägg
1 rejäl nypa bakpulver
1 nypa salt
en skvätt vatten
(ev. några nävar torkade gula ärtor)
3 dl mandelmjöl
1.5 dl strösocker
125 gr smör
2 ägg
1 tsk vaniljpulver
3-4 st smakrika päron
en näve mandelflarn
ev. ett par msk aprikos- eller apelsinmarmelad

Gör så här:

Pajskal: Knåda ihop socker och smör i en bunke, sikta i mjöl, bakpulver och salt. Knäck ner äggen och blanda runt allting till en jämn deg. Vira lite plastfolie runt degen och ställ i kylen att vila en halvtimme eller mer. Kavla sedan ut degen och tryck ner i en låg pajform(gärna en variant med avtagbar kant).
Sätt ugnen på 180°. Ställ pajformen i frysen 5-10 minuter så degen stelnar . Nagga sedan pajskalet med en gaffel och häll ner några nävar torkade gula ärtor (detta gör att pajskalet håller sig på plats i ugnen, och inte rasar ihop eller bubblar upp). Sätt in i ugnen i ca. 20 minuter tills skalet är nästan färdiggräddat. Ta ut och låt svalna.
Frangipane: Knåda ihop strösocker och smör i en bunke, häll sedan ner resten av ingredienserna. Blanda ihop till en lös smet och smaksätt med så mycket ingefära du önskar.
Paj: Sätt ugnen på 150°. Bred ut frangipane-krämen i pajskalet. Skär 5 mm tunna skivor av frukten, lägg på i ett fint mönster ovanpå och tryck till lite så de hamnar en bit ner i krämen. Strö över mandelflarn (tips: så fort jag bakar någonting som innehåller någon form av nötter så brukar jag även dekorera med dem – det gör det enklare för nötallergiker att snabbt se vad de kan och inte kan äta) och sätt sedan in pajen i ugnen. Förgrädda i ca. 30 minuter. Höj sedan värmen till 200° och låt pajen stå ytterligare 10-15 minuter tills krämen börjar sätta sig och få lite gyllenbrun färg på ytan. Ta ut pajen och låt den svalna.
Tips: Vill du få lite glansig yta på din gräddade paj? Ta då några matskedar aprikos- eller apelsinmarmelad och värm försiktigt på spisen. Pensla sedan pajtäcket med den smälta marmeladen.