My Mother's Swedish Jubilee Cake

Hi Bakers.  This is from my mother, the Swedish Chef.  I haven't tried this one but will!!!!

JUBILEUMSKAKA

Bottom:

3   eggwhites
150 g almonds, finely chopped ( 1 cup)
150 g sugar ( 1 cup)


Top:

3 egg yokes
1 dl sugar (1/3 c)
3 dl heavy cream (1 c)
120 g Dajm chocholate (from IKEA) or other high quality chocolate (Skor/Heath is similar) (about 3/4 c)

Whip eggwhites and sugar til really white and stiff. Fold in finely chopped almonds.
Pour into a well greased round baking form about 25 cm  ( 10 ")  preferably with parchment paper on the bottom. 170 C ( 330 F) on the lowest rang for 45 minutes. Let it cool before putting on topping.

For topping whip egg yokes and sugar very well.
Whip cream until stiff and fold inte 'sugar/yoke' mixture.
Chop the chocolate corsely and fold into mix (save a little for decoration)

Put bottom back in the cleaned pan and pour over the topping.
Put in freexer for at least 2 hours. If you keep it in the freezer for a longer time, take it out 1/2 hour before serving.
 

Swedish Recipes

I have never made "sill" because we always bought it in a jar.  Now, I found this recipe and I want to try it.  But where do I get salt herring in the mountains of Utah?

Salted herring - "Inlagd sill"

• 4 to 6 fillets of salt herring
• 1½ dl(3/4 cup) sugar
• 1 dl (½ cup) Swedish spirit vinegar
• 2 dl (about 1 cup) water
• 5 tsp. allspice
• 1 bay leaf
• 1 to 2 red onions
• sliced dill sprigs

Soak the herring in cold water for 10 to 12 hours, or follow the directions on the package. Drain them. Mix the sugar, vinegar and water in a separate bowl. Add the allspice, bay leaf and onion. Pour the dressing over the herring and refrigerate for 2 hours. Cut the herring in 1 cm- thick slices, cover with dressing and garnish with red onion rings and dill sprigs.

Variation: Instead of allspice, add 1 teaspoon whole cloves and 5 crushed white peppercorns to the dressing. Bring to a boil, let cool and pour over the herring reserving about ½ dl. Refrigerate for at least two hours. Slice the herring and place in serving dish. Add the remaining dressing and garnish with red onion rings, cloves and dill.


Now, this I can do.  I usually make my meatballs plainer than this recipe below, but adding the pork and the cream does make a flavorful difference.

Meatballs - "Köttbullar"

• 1 dl (½ cup) fine dry bread crumbs
• 1 dl (½ cup) light cream
• 1 dl (½ cup) water
• 200 g (7 oz.) ground beef
• 200 g (7 oz.) ground lean pork
• 1½ tsp. salt
• ½ tsp. ground allspice
• 2 tbl grated yellow onion
• (and/or 2 crushed garlic cloves)
• 1 egg, beaten
• 3 tbl margarine or butter

Mix the bread crumbs, cream and water; set aside for 5 minutes. Work together the beef, pork, salt, allspice and onion. Gradually add the bread crumbs, then the egg. Blend well and fry a sample to test the seasoning. Shape into balls. Make large meatballs to be served for dinner or small meatballs for the smörgåsbord. Heat part of the margarine or butter in a skillet. Add 10 to 15 meatballs. Fry over moderate heat until the meatballs are beautifully brown and cooked through. Transfer to a serving dish and keep hot while frying the remaining meatballs. Serve with boiled potatoes, lingonberry preserve and a tossed salad.


Pippi Langstrump used her wooden floor to roll out her hundreds of "pepparkakor" more efficiently.  I might not do the same, but I am going to make "pepparkakor" with A.J. this week as part of his cub scout "heritage" project.

Ginger Snaps - "Pepparkakor"

Makes about 50 cookies

• 3 dl (1½ cups) syrup
• 4 dl (1 & 3/4 cups) sugar
• 1½ tablespoons ginger
• 1½ tablespoons cinnamon
• 1 tablespoon cloves
• 350 g (12 oz.) margarine or butter
• 3 dl (1½ cups) whipped cream
• about 2½ litre or 1½ kg (3lb. 5 oz.) flour
• 1 tablespoon baking soda

Stir the syrup with sugar, spices and margarine until well mixed. Whip the cream till frothy and stir into the batter, a little at a time. Dissolve the baking soda in a little water and add together with part of the flour. Cover the dough which should be quite firm, let stand until the following day. Knead the dough, adding the remaining flour. Roll out a small part and bake a test cookie in a 175 to 200 C oven. If the cookie spreads, add a little more flour to the dough. Roll out the dough and cut with cookie cutters into hearts, stars, pigs etc. Let the cookies cool on the cookie sheet after baking. The cookies may be decorated with white frosting made of sifted powdered sugar stirred with egg white and a few drops vinegar or lemon juice to a thick smooth paste.

Swedish Pancakes Recipe

Svenska Pannkakor

You can find a lot of recipes for Swedish Pancakes online.  You should probably read them and ignore this one.

My mother could not give me her recipe, although she's been making me Swedish pancakes my whole life. 

She just says, "a little flour, about the same amount of milk or water, and some eggs.  Just see if it seems about right and then add a little of what is missing."  That's her recipe.

Then she insists on using real butter in the frying pan, very hot, and pour in the batter and turn the pancakes when they start to bubble.  Hers turn out.

By this method, however, I have succeeded in making rubbery ones, burnt ones, crispy ones, fat ones, skinny ones, and even (sometimes) a few delicious ones.  I like the textural variety, myself.

Lots of lingonberry sauce, or cranberry sauce, or lemons and powdered sugar, or raspberries, or strawberries, or vanilla ice cream, or smashed bananas, or cardamom and sugar or cinnamon and sugar or maple syrup on top make it complete.

Mjukt Tunnbrod

http://www.kokaihop.se/recept/mjukt-tunnbrod-i-stekpanna

I joined this free Swedish recipe website today.  I was searching for a recipe for mjukt tunnbrod.  They don't add fennel, which I love.  I read the ingredients list on the package of mjukt tunnbrod I bought yesterday at Ikea, and it lists fennel there.  So I will add that.  And once I make it, and translate the measurements over to cups and teaspoons, I will post it here.