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Have you heard of the Swedish semlor, a cardamom bun filled with almond paste and whip cream? The semlor (plural) is so popular so it even exists a special day for this pastry, the Tuesday between Shrove Monday and Ash Wednesday. This is a modified version of the original semla made in to a big soft cake that still taste like a real semla.
Ingredient List for 8 servings:
Cake
150
gr
Almond flour
150
gr
Flour
150
gr
Melted butter
3
Eggs
8
gr
Vanilla sugar
0,5
teaspoon
Cardamom powder
1
pinch
Salt
Topping
250
ml
Whip cream
200
gr
Almond paste
8
gr
Vanilla sugar
Oven temperature:
175 degrees Celsius
Instructions:
Cake
Preheat the oven at 175 degrees Celsius.
Melt the butter and take it off the stow.
In a bowl mix the almond flour, flour, sugar, salt and vanilla sugar.
Add the eggs and stir together.
Add the butter and mix it all well.
Butter a baking form with removable edges.
Pour the batter in the form and place in the middle of the oven for 20 minutes.
Take out the cake and let it cool down.
Topping
Grate the almond paste and mix it together with 2 tablespoons of fluid whip cream.
Whip the cream and vanilla sugar together.
Spread evenly the almond paste on the cake and then the whip cream as a last layer.
A selection of recipes from the same country.
This recipe is from
Sweden
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