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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 355簞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.

Marbled cheesecake.

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Marbled cheesecake.
Servings
8
Ingredients
Servings
8
Ingredients
Instructions
  1. Crush biscuits and mix them with butter. Cover the bottom of a tin of about 8/ 10 inches and stick in fridge.
  2. Beat cream cheese untill fluffy, add caster sugar and beat again. Add eggs and yolks one by one still beating then pour in sour cream and lime juice, mix well.
  3. Pour the cream in the tin, add spoonful of melted chocolate and swirl a little with a fork to marblelized the cake.
  4. Bake at 356簞F for about 25 minutes or untill the cake is slightly golden on the edges.
  5. Serve it room temperature or cold, store in fridge.