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Kinuskikaka, Swedish caramel cake.

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Kinuskikaka, Swedish caramel cake.
Servings
8
Ingredients
Servings
8
Ingredients
Instructions
  1. Heat the oven at 355Β°F Grease a 9 inches round cake pan.
  2. Melt the butter in a saucepan then let it cold. In a bowl whisk together yolks and brown sugar, beat until frothy. Pour in the butter and whisk again then sift in the flour, the almond meal, salt and almond extract. Stir just enough to eliminate all the lumps.
  3. In another bowl beat egg whites, when fluffy add cane sugar, little by little, until you have a smoothy and shiny meringue. Fold in the meringue into the cake batter, then pour the batter into the cake pan.
  4. Bake for 30- 40 minutes. Remove the cake from the oven, let cool, then remove the cake from the pan.
  5. To prepare the caramel: bring milk cream and dark brown sugar to a boil then reduce heat and let it simmer for about 40 minutes. It is ready when it sticks to a spoon.
  6. Let the caramel cool a little but not too much or it will be to thick to be spread on the cake. Cover the cake with the caramel and decorate with lingonberries.

Salty Lady’s Kisses ( salty almond sandwich cookies).

Print Recipe
Salty Lady's Kisses ( salty almond sandwich cookies).
Instructions
  1. Mix flours, pecorino cheese, soft butter plus some wine if needed until you have a smooth dough.
  2. Form small balls of dough, each of about 8-9 grams ( weigh them on a kitchen scale) and put them on a baking tray and bake at 356Β°F for about 15- 20 minutes.
  3. Set aside and whip milk cream, mix it with goat's cheese, chopped chives, salt and pepper. Put this cream into a sac- a- poche.
  4. When cookies are cold squeeze the cream on half of them, then close these with the other cookies and roll them into pistachio crumbs.
  5. Fill them with cream only before serving.