Saturday, January 23, 2016

Swedish Citronkladdkaka with Blackberry Syrup



Happy snow day! I hope my East coast friends are all snuggled up cozy and warm with a hot cop of coffee or tea. This little snow-inspired cake is delicious and so easy to whip up. Perfect for a day like this!




This was the first time I tasted a kladdkaka made with anything but the traditional chocolate, and I have to say I was pleasantly surprised. The lemon version was gooey, but light, and not too heavy like flourless cakes sometimes can be. Besides, anything sweet made with lemon is a thumbs up in my book.




The original recipe doesn't call for syrup, but I had some blackberries at home and thought it would be a nice touch to the lemon flavor. And it was delicious! I also used some graham crackers as a crumb coating for the spring form pan. Because, why not?





Stay warm, and have fun baking!


Citronkladdkaka
from Hembakat

1 lemon 
150 g butter
3 eggs 
270 g sugar (1 heaping cup)
2 tsp vanilla sugar*
150 g flour
powdered sugar for garnish

*you can substitute with 1 tsp of vanilla extract


Blackberry syrup

1/2 cup blackberries
1/4 cup sugar
1/2 tsp cornstarch and  1 tsp of water


Directions:

For the blackberry syrup:

  1. Put the rinsed blackberries and sugar in a saucepan over medium heat. Bring to a boil and mush the berries with a fork. Mix the cornstarch with 1 tsp of water, then add to the berries and stir. Let simmer for a couple of minutes.
  2. Take out a clean bowl and put a fine mesh strainer on top. Pour the syrup into the strainer and press the mushed berries. Let cool.

For the kladdkaka:

  1. Preheat the oven to 350 degrees. Wash the lemon and pat dry. Zest the lemon and squeeze out 2 tbps of juice.
  2. Melt the butter. Add all the ingredients and stir until smooth.
  3. Pour the batter into a greased and floured spring form pan. (I used graham cracker crumbs as coating instead)
  4. Put the blackberry syrup in a zip lock bag and cut a small hole in one corner. Gently squeeze thin horizontal lines across the batter. Take a toothpick or a small pairing knife and run vertically trough the lines. First downwards, then do the next one upwards and continue until you have created a pattern over the whole batter.
  5. Bake for 25 minutes, and then let cool. Remove from pan and dust with powdered sugar along the edges. It's delicious when served with whipped cream!


Thursday, January 14, 2016

Meringues




"WOW!" You should have seen the kids this morning, when I showed them what I had been up to last night. These bright, colorful sweets are bound to make anyone smile.

I don't know about the US, but in Sweden, meringue desserts like Marängswiss (Ice cream with bananas, chocolate sauce and meringues) where huge in the 1970-80's, and I remember those little crunchy meringues being such a treat. Now they're back in the spotlight again, this time in all different colors, used for decorating cakes and tarts, or just to be eaten by themselves.




Since this was my first time making meringues, I searched the web for recipes and insider tips and tricks. I found one by the Meringue Girls, that I found to be easy, fun and straight forward. Here are a few useful tips I learned:




1) Fool proof recipe is 2:1 ratio of sugar and egg whites. That's all you need!

2) Make sure not to get any egg yolk in the egg whites you're using. A tiniest amount of yolk will mess up your meringues. A lot of people use liquid egg whites you can buy in a box, but make sure it's the 100% egg whites version, that doesn't have any additives. (If you don't know what do do with left over egg yolks, whip up some delicious vanilla custard, or why not some lemon curd!)

3) Make sure that the bowl and whisk you are using is completely free from any type of grease by using a half lemon to rub over all the surfaces. Avoid using plastic bowls as these can harbor traces of fat. Dry with a paper towel to remove any moisture. The smallest amount of grease or moisture will prevent the egg whites from getting stiff.

4) Heat up the sugar before adding to your egg whites to create glossy, beautiful meringues.

5) Oh, and if you have any, use disposable plastic gloves when dealing with the food coloring. I forgot, and by the look of my fingers, I'm turning into an avatar.





Meringues
by Meringue Girls

500 g sugar
250 g egg whites
food coloring


  1. Preheat your oven to 390 degrees F (200 C). Line a small baking tray with baking parchment, pour in the caster sugar and heat it in the oven for 7 minutes. Heating the sugar helps to create a glossy, stable mixture. 
  2. Pour the egg whites into a mixer and whisk them slowly, allowing small stabilizing bubbles to form, then increase the speed until the egg whites form stiff peaks. 
  3. Take the sugar out of the oven, and turn oven down to 210 degrees F (100 C). With your mixer on full speed, very slowly spoon the hot sugar into the beaten egg whites, making sure the mixture comes back up to stiff peaks after each addition of sugar. Once you have added all the sugar, continue to whisk on full speed until you have a smooth, stiff and glossy mixture. You should continue to whisk for at least 5 minutes once sugar has incorporated. Feel a bit of the mixture between your fingers; if you can still feel the gritty sugar, keep whisking at full speed until it has dissolved and the mixture is smooth, stiff and glossy. You are ready to go!
  4. Paint the inside of your piping bag with food coloring by turning the bag inside out first. We usually do about 4-5 spaced out stripes. Turn outside in again, and spoon your meringue into your disposable piping bag and cut the tip off. Pipe out your kisses by keeping the bag tight, straight and directly above your baking tray. Squeeze from a 3/4 inch hight from the baking tray and then let go before pulling up to form the lovely peaks. Place in the oven. We like to keep our meringues mallowy and soft in the middle, so take them out of the oven as soon as they lift off the baking paper with the base intact, about 35-45 minutes.




Friday, January 08, 2016

Wienerbröd (Danishes)



Flaky, buttery, vanilla-creme goodness is a great way to start off the new year, if you ask me. Danishes, or Wienerbröd as we Swedes call them, is a popular pastry on the fika table. We used to get them all the time growing up, and to this day it gives me a warm and fuzzy feeling whenever I have one. 

This wonderful recipe makes danishes that are airy and flaky on the outside, while rich and buttery on the inside, just like the ones you would get from a bakery. You can use different fillings, such as chocolate, raspberry, strawberry or blueberry jam, or you can go Swedish style and stick to the vanilla custard. Either way, it's delicious. 




Look at all those beautiful layers of puff pastry! It comes from folding and rolling out the dough several times. This was the first time I made my own puff pastry dough, and even though it's time consuming, it's not hard. It uses only a handful of ingredients that you probably already have in your pantry. So, as long as you follow the steps and make sure that all of the ingredients and the rolling pin are chilled, you'll be fine. If there is one thing I struggled with, it was making the danishes look pretty. They kind of want to do their own thing!






Here's an easy step-by-step tutorial for you, so you can enjoy this lovely pastry, too! Happy baking!




Wienerbröd
from Hembakat

Makes 18 danishes

50 g fresh yeast
250 ml milk
1 egg
1/2 tsp salt
2 tbsp sugar
480 - 600 g flour
400 g butter

Icing
200 g icing sugar
milk (as little as needed to create a slowly running consistency) 


(For the vanilla custard/crème anglaise recipe, see this post.)


Directions:

1. Make sure all of your ingredients are cold (I'm talking flour, sugar, everything!). I put mine in the fridge the morning of baking. Oh, and per other bakers' advice, I even put the rolling pin and baking sheets in there. 

2. Now for the dough: crumb the fresh yeast into a bowl. Add the egg, sugar, salt, and flour, a little bit at a time. The recipe calls for between 480 g to 600 g flour, but I ended up using the lower amount. Quickly form it into dough, then let it rest in the fridge for 10 minutes.



3. On a floured surface, roll the dough out into the shape of a rectangle, about 12 x 16 inches in size.
Cut the butter into thin slices, and arrange them on one-half of the dough. Leave about 1 inch on each side and fold the edges over the butter.




Fold the other half of the dough over the buttered side, and pinch the edges together.




4. Turn the dough 90 degrees, so that the folded edge is towards you. Gently roll out the dough to a rectangle again, to about 3/4 of an inch in thickness.




5. Fold the dough in three parts (like you would with a business letter), and turn it so that the folded edge is towards you. Once again, roll the dough into a rectangle and fold it in three parts. Repeat this procedure two more times, then put it in cling wrap and let rest in the fridge for 15  minutes.




5. Remove from the fridge and roll out the dough into a rectangle, a little less than 1/2 inch in thickness. Cut it into 1/2 inch wide strips.




Twist the strips and shape them into the shape of the number eight.




Put them on a baking sheet, that has been lined with parchment paper. Let rise covered with a kitchen towel for about 30 minutes. Preheat the oven to 435 degrees.




6. Put some vanilla custard in the two holes of the shape. I prefer using a decorating bag, but you can also use a zip lock bag that you cut a small hole in. Bake for 8-10 minutes in the oven, and let cool on baking racks.




7. For the icing, mix icing sugar with milk and swirl over the danishes, again using a decorating bag or a zip lock bag.




Give it a few more minutes to set, and then, enjoy!