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.