The Cake Companion

Last time I did this, it was a complete success, so my mom asked me to make another one. This cake takes some time to make, if you make it completely from scratch, as the cake needs to cool before you can add filling and decorate it.


Cake:

6 dl flour
4 tbsp vanilla extract
5 teaspoons bakingpowder
4 dl sugar
4 eggs
2 dl whole milk
100 gr butter
juice and zest from 1 lemon

Melt butter. Add the milk. Mix eggs and sugar into a stiff white foam. Mix the rest of the dry ingredients and add to the egg mix. Add the butter and milk. Add the lemon. Pour the batter into a tin, about 25 cm in diameter, and bake in 200 C for 35-40 mins. Let cool completely. Cut into three even layers.

Filling:

300 gr non-sweetened kiwi and pear pure (I used Semper baby food)
3 dl vanilla cream (Since I'm lazy, I used the powder-mixed-with-milk kind)

Evenly distribute the pear and kiwi pure on the bottom layer. Add the center layer and evenly distribute the vanilla cream. Add the top layer. The cake taste best if you have time to let it sit for about 12 hours, but it's perfectly yummy either way.

Decoration:

4 dl whipped cream
3 thinly sliced kiwis

Cover the cake in cream and leave it in the fridge for an hour. Add another layer of cream and spritz little globs around the edge of the top. Make a circular pattern with the kiwi slices inside the cream border.

This particular paistry is very based in Sweden. I don't even know if they're made anywhere else, really. Also, these measureents are in metric because that's how I remember them. Google can help you with the conversions.

You need:

For the bun

150 grams of butter
3 dl whole milk
1 1/2 dl sugar
1 tablespoon cardamum
10-12 dl flour
50 grams yeast
1/2 teaspoon salt

Crumdle yeast into a big bowl. Melt butter. Add the milk to the butter and heat to just warmer than your fingers (37 degrees Celcius). Pour over the yeast and stir carefully. Add cardamum. Add the rest except flour. Stir until no lumps are left.
Add 10 dl of the flour and mix carefully. When no flour is visible, carefully add flour until dough is sticky, but doesn't cling to your hand.
Let it rise for 40 mins in the bowl.
Cut the dough into 16 pieces, roll into balls and place on baking trays, 8 rolls per tray. Let rise for another 30 mins while heating oven to 200 degrees Celsius.
Bake for 15-17 minutes.

Let cool completely before adding the filling.

Filling:
Whip 3 dl cream to your preferred stiffness.

Mix 300 grams of almond paste or uncolored marsipan with 1 dl milk.

Cut the tops off the rools, dig a whole in them and add the almond mix. Put a glob of cream on top. Place the top of the bun on the cream. Powder confectioner's sugar on top.

So, I came up with this beauty last night and it's really delicious. Recipe makes 16 small or 8 large muffin cups of pie.


Filling:

3 soft pears, finely grated or mashed
2 tea spoons of ground ginger
1 can of sweetened condensed milk, 378 grams (can use unsweetened too, I guess)


Crust:

150 grams of butter
1/2 cup oat flakes
1/2 cup brown sugar
1 - 1 1/2 cup all purpose flour

Heat oven to 200 degrees Celcius
Mix the filling and set to chill in fridge for about 30 mins.
Mix the crust and divide into 16 small or 8 large muffin cups. Use a muffin tray for easier coverage.
Pour filling into the cups.
Bake for 15-20 mins.
Chill.
Serve as they are or with unsweetened whipped cream and a fine powder of cinnamon.