Text 14926, 107 rader
Skriven 2008-10-11 14:45:00 av JIM WELLER (1:123/140)
Ärende: Bella 20
================
More Swedish cakes....


MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Juicy Coconut Raspberry Cake Saftig Kokostårta Med Hallon
 Categories: Scandinavia, Cakes
      Yield: 8 Servings
 
           SHORTCRUST DOUGH:
      4 oz Butter or margarine
    1/4 c  Sugar
      1    Egg yolk
  1 1/4 c  Flour
           COCONUT CREME:
    3/4 c  Sugar
      1 pn Salt
    1/4 c  Cornstarch
    1/3 c  Flour
      2 c  Milk
      4    Egg yolks
  1 3/4 oz Butter or margarine
  1 3/4 c  Flaked coconut
      2 ts Vanilla sugar
      2 tb Sweet arrack, rum or brandy
 
  Quickly mix the shortcrust dough together and leave to rest for a
  while in a cool place.
  
  Grease the bottom of an oven-proof dish, diameter good 9" and
  preferably with loose bottom. Do not grease the sides, because it
  will probably make the dough slide down while baking. Put the dough
  in the dish, cover the sides up to approx 2" and bake in the lower
  part of the oven for about 20 minutes at 350F.
  
  Mix sugar, salt, cornstarch, flour and milk in a saucepan. Heat while
  stirring and let the creme thicken. Simmer GENTLY while stirring
  continuously for 2 minutes. Add egg yolks, fat and coconut, stir
  vigorously and simmer for another minute, stirring all the time.
  
  Let the creme cool, stirring occasionally, and flavor to taste with
  vanilla sugar and optional arrack, rum or brandy. Fill the shortcrust
  dough with the cold creme and decorate with raspberries all over the
  surface.
  
  From: Bella
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Kingsbridge Strawberry Cake: Kungsbryggans Jordgubbskaka
 Categories: Scandinavia, Cakes, Frosting
      Yield: 8 Servings
 
    150 g  Butter or margarine
  1 1/2 dl Sugar
      1    Egg
           Juice of 1 orange
  1 1/2 dl Plain flour
      1 dl Potato flour
      1 ts Baking powder
           Filling:
      2 dl Crème fraîche/sour cream
      3    Eggs
      1 dl Sugar
           Rind of 1 orange
    100 g  Strawberries
           DECORATION:
      2 dl Whipping cream
      1 tb Icing (confectioner's) sugar
     15    Strawberries
 
  Stir fat and sugar fluffy and stir down the egg. Grate the rind off
  the orange and save for the filling. Part the orange and squeeze out
  the juice. Add juice and a mixture of plain flour, potato flour, and
  baking powder. Spread out the batter in a round, buttered, and
  crumbed mould with a diameter of 24 cm (1 inch = 2,54 cm). Bake in
  the oven, 200 C/400 F, for about 12 minutes on the lowest shelf.
  
  Meanwhile, mix crème fraîche/sour cream, eggs, sugar, and orange
  rind. lice the strawberries. Take out the cake and gently pour on the
  filling. Put the strawberries on top. Put back in the oven and bake
  for another 30 - 40 minutes. Let cool.
  
  Beat the cream. Squirt or drop it round the edges of the cake in a
  nice pattern. Decorate with whole strawberries and sift with some
  icing sugar if you want to.
  
  This lovely strawberry cake is from a place called Kungsbryggan, which
  would be something like "Kingsbridge" or "the King's Bridge" in
  English. It's taken from my faithful "All About Food" magazine, no
  8/1990.
  
  From: Bella
 
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Cheers

YK Jim


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