Norwegian Frukt og sjokoladekake med gele

Frukt og sjokoladekake med gele

The cake:

6 eggs

200 gr sugar

180 gr wheatflour

1/2 tsp bakingpowder

Mix the eggs and sugar until stiff and fluffy

Add carefully the flour and baking powder. Stir in gently.

Grease a round pan and bake in oven on 160 Degrees Celsius for 30 minutes. Try with a tootpick to see if the cake is ready.

Filling:

Vanilla cream and Chocolate cream

To make the vanilla cream I buy a package with powder mix that is just to be mixed with milk and which does not have to be boiled. If you want to make your own, please do so.

Chocolate cream/icing:

200 gr chocolate (dark)

300 gr butter

300 gr icing sugar

2 tsp vanilla sugar

Melt the chocolate in a bowl in a pan of hot water. Leave to cool.

Mix the butter and icing sugar until white and fluffy. Add the vanilla sugar.

Stir in the cooled, melted chocolate.

Topping:

Fresh fruits after your choice

I used Kiwi, Strawberries, Raspberries, Grapes

1 package of jelly

To make the cake:

Cut the spongecake in three layers

Place the first layer in the cake mold. Spread out vanilla cream over the layer. Place the second layer on top and spread out a layer of chocolate icing. Place the third layer on top.

Decorate the top layer with the cut fruits in a nice pattern.

Mix the jelly from the package and let it harden a bit. Glace the fruits with the stiffening jello and pour it around the edge of the cake as well. Let it cool until the jelly is hardened.

To serve take out the cake from the mold and place on a serving plate.

Decorate the cake with the chocolate icing.

Norwegian Kabaret

KABARET

Kabaret can be made with many ingredients and after your own taste. 

These two different types I like. One is made with shrimps, eggs and vegetables and the other one is made with ham, eggs and vegetables. The way to make Kabarat is the same no matter what ingredients you prefer.

Ingredients:

Hardboiled eggs

Frozen vegetable mix with peas and corn or beans or broccoli or cauliflowers or other that you like.

Gelatine plates

Water

Instructions:

Hardboil the eggs, cool and slice

Prepare the shrimps with sifting to get the water totally out. Use fresh shrimps or defrost if frozen.

Defrost and sift the vegetables if frozen so there is no water in them.

Cut the ham to nice squares or lengths

Soak gelatine plates in cold water. Press out the water.

Heat 2 dl water for about 5 gelatin plates and melt the gelatin plates in the water.

Use a cake mold from plastic or metall to make the cabaret. It should be  a mold that cannot leak.

Pour a little of the gelatin in the mold and let it cool and get stiff. Add a layer of shrimps or ham or eggs. Make a nice pattern according to your liking. Pour more gelatin to just cover your pattern. Leave it to harden like a jelly. Than add another layer with for instance vegetables and pour more gelatin and wait until it hardens. And continue like this with adding layers and making a nice pattern until the mold is filled.

When the mold is full make sure all is covered with gelatin and let it stand cold until it is all hardened. The Kabaret can be made a day or two in advance of the occations you will serve it. Keep it covered in the refrigerator until you are going to serve it.

To get it out of the mold and place on a serving plate, put the mold quickly in hot water and turn it on a serving plate and carefully loosen it from the mold.

To serve the Kabaret: 

You slice it in thin breadlike pieces and eat it just like that or put it on a piece of bread. You can eat it with a dressing made of natural youghurt (kesella) mixed with a little mayonnaise.

Norwegian Smørbrød

SMØRBRØD

Smørbrød is a traditional Norwegian treat at many festive occations. They can be made after your own liking. It is important they look delicious and inviting. Here are some toppings that are common in Norway.

Smørbrød with Karbonade (a special burger made from ground beef)
Smørbrød with Salmon
Smørbrød with eggs

To make Smørbrød
Use white bread
Spread with butter and cut in triangles
Put a sallad leaf on the bread than add the topping

For Karbonade smørbrød you put the Karbonade on top of the sallad leaf than top with glaced onions or you can use sliced red beets and pickles. Most common in Norway is glaced onions.

Or you can make sandwiches with Salmon, cut tomatoes and thin sliced cucumbers.

Or made egg and shrimp sandwiches. Cut the eggs in slices and top with shrimps and caviar and decorate with thin slices of cucumbers.

To make beautiful and delicious smørbrød use your creativity and your own taste.

To make Karbonade:

1 kg ground beef (get ground beef with as little fat as possible)
1 tbs salt
2 tbs potato starch
1-2 dl cold water
1 ts pepper

Mix the ingredients and make round beefs with your hands. Flatten the beefs and make a cutting pattern all over on both sides so they are thin and flat. They should even be formed a little oval in shape. Fry in butter in a fryiong pan on both sides. They can be served warm on the sandwich or cold.

To make glaced onions:
Cut yellow onions in thin slices
Fry on low heat in a frying pan with butter and a little sugar until golden and shiny.
Decorate the Karbonade smørbrød with a topping of glaced onion.

Norwegian Krumkaker

Krumkaker

1 1/2 dl sugar

3 dl wheatflour

1 1/2 dl water

100 gr butter

Mix all the ingredients to a batter.

To fry the Krumkake you need a Krumkakejern (a special iron like the one in my picture which is a modern electrical one. There are also the old fashioned irons that you put on top of the stove. These can be found in secondhand stores or maybe with a old relative)

You put a spoonful of batter inside the iron and fry only until light golden

Remove the Krumkake from the iron and roll immediately around a wooden stick or a paperroll. It has to be done fast since the get hard once you take them out of the iron. When rolled put on a rack to cool.

You can put the Krumkake in a cakebox that is tight from air and keep them for months to serve or put them in a box in the freezer.

To serve they can be eaten as they are or even better with a Cloudberry cream.

To make Cloudberry cream you whip cream and add Cloudberrys, fresh if you have them or Cloudberry jam.

Kronprinsesse Sonjas Mandelkake

Kronprinsesse Sonjas Mandelkake

6 eggs
600 gr grinded almonds
600 gr sugar
4 tbs wheatflour
2 tsp bakingpowder

Beat egg and sugar fluffy and stiff
Grind almonds with a hand grinder

Add flour and bakingpowder and almonds to the eggs and sugar. Stir it in gently and carefully.

Pour batter into a big baking tray. Cover the pan with baking paper before adding the batter into the pan so it is easier to remove after baking.

Bake in oven at 175 Degrees Celsius 45 minutes

Egg cream for serving:

10 eggyolks
2 dl cream
250 gr sugar
2 tsp vanilla sugar
200 gr butter

Mix the ingredients for the cream into a pan. Stir while heating on low heat on the oven. Stir until the batter turn into a shiny cream. Cool off.

Spread the cream on top of the almond cake. Decorate with cream and marzipan flowers and leaves.

Norwegain Karamellpudding

Karamellpudding

6 dl milk 

(or 4 dl milk and 2 dl cream)

4 tbs sugar

1/2 ts vanilla sugar

5 eggs

2 dl sugar to make the caramell

Whisp eggs lightly together and add the sugar to dissolve. Add the milk and vanilla sugar.

Melt the sugar in a frying pan and pour into cold. Turn the mold so the sugar covers the bottom and edges of the mold. Fill the mold with the batter by pouring it through a sift. Fill only 3/4 full.

Bake in oven on 150 Celsius degrees for 2 hours. Place the mold in a pan with water. The water should not boil. Try the pudding with a toothpick to see when it is done.

Norwegian Sandkaker

Norwegian Sandkaker

200 gr sugar

200 gr butter

1 egg

80 gr almonds

350 gr wheatflour

1/4 tsp baking powder

whisk sugar and butter until fluffy

add carefully the egg

boil the almonds and cool off and take off the skin

grind the almonds in a almond grinder and add to the batter

mix in flour and baking powder

Cover the dough with plastic wrap and let it rest in the refrigerator for 2-3 hours

When making the sandkake you need the special sandkakemolds 

You take a small piece of dough and form to a ball. Than press the dough into the mold and press it down in the bottom and up towards the edges until it covers the mold. It should be quite thin all over.

Bake in the oven for 10 minutes on 175 Degrees Celsius. They should be golden and not brown in color. Cool a little and remove the cakes out of the molds and cool completely. It can be tricky to get the cakes out of the molds. Careful they break easily when removing them.

Put them in a cakebox or even better in the freezer.

When serving the Sandkake it is good to fill them with some jam or whipped cream with cloudberries. In Norwegian it is called Cloudberry Cream. To make the cream you just whip cream and add Cloudberries or Cloudberry jam. It is just a delicious treat!

Norwegian Lefse (Tjukklefse)

Norwegian Tjukklefse

Ingredients:
4 eggs
1-1.2 kg wheatflour
300 gr sugar
4 cups sour milk
6 tsp bicarbonate salt
300 gr butter

Directions:
Mix the wet ingredients

Melt the butter and cool off and add
Carefully stir in the flour and the bicarbonate
Mix with hand or a wooden spatula until smooth.
The dough should be loose and sticky.


Put the dough in plastic wrap and put in refrigerator for a couple hours.

Divide the dough into small balls and bake out each ball on the table and roll with a rolling stick until the dough is about 3 mm thick. Careful with adding flour. Just add enough for the dough not to stick to the table.

Fry the Lefse in a frying pan or on a "takke" specially made for Lefse. Just fry it until it turns a bit golden brown and bubbles start to pop on the upper side. Turn and fry on the other side. Take off and cool on a cooling rack.

When the Lefse is cooled off you make a filling with mixing 250 grams butter and 250 grams icing sugar. Whisk until it is all fluffy. Put the spread on one side of a Lefse and put another one on top. Than you cut the Lefse into triangles or the shapes you want to serve them. You can freeze them with the filling and take out when you want to serve them and they will taste just as great.

Norwegian Kokoskake

Norwegian Kokoskake

4 eggwhites

2 cups of sugar

2 cups of cocos

1/2 bar of chocolate

Whisk eggwhites white and stiff together with the sugar

stir carefully in the cocos and the shredded chocolate

Bake in oven for 1 hour on 150 Celsius Degrees

To serve top with whipped cream and decorate with shredded chocolate

Norwegian Kransekake

I made this Kransekake and party table for my 50:th birthday party. I have put the recipt for Kransekake on my blog before. So please klick on link to get to the recipt

http://ohemmabjorg.blogspot.se/2013/09/norwegian-kransekake.html