Swiss Roll with Bananas, Cream and Chocolate Sauce - Rulltårta med banan, grädde och chokladsås

SWISS ROLL WITH BANANAS, CREAM

AND CHOCOLATE SAUCE

Rulltårta med banan, grädde och chokladsås

Approx 10 slices

Cake:

3 eggs

0.6 cup sugar

2 tablespoons regular milk

0.4 cup potato starch

1 teaspoon baking powder

2 tablespoons flour

Filling:

1.2 cup whipped cream

5.3 oz roughly grated milk chocolate

2 bananas, sliced

Chocolate sauce:

0.4 cup cocoa

0.4 cup sugar

0.4 cup water

Decoration:

1.2 cup whipped cream

some roasted, flaked almonds

Preheat oven to 482F.

Beat eggs and sugar until light and fluffy and add the milk. Mix potato starch, baking powder and flour and sift into the egg batter. Blend gently. Grease a paper-lined baking plate, 12 x 16 inches, and spread out the batter in an even layer. Bake in the middle of the oven for about 6 minutes. Take it out when it's nicely colored. Sugar a baking paper and unmould the cake. Gently loosen the baking paper from the back of the cake and allow to cool.

When cool, spread out a layer of whipped cream, and onto that a layer of grated chocolate, and then the sliced bananas. Gently roll it up from the long side and place seamside down.

Boil the ingredients for the sauce in a saucepan, stir and it's done. 

For serving, top the cake with whipped cream, drizzle with chocolate sauce and sprinkle with flaked almonds.

Enjoy!

Bella

Lemon Meringue Creme Swiss Roll - Citronrulle med marängkräm

LEMON MERINGUE CREME SWISS ROLL

Citronrulle med marängkräm

10 slices

Cake:

3 eggs

0.6 cup sugar

0.8 cup flour

1 teaspoon vanilla sugar

1 teaspoon baking powder

grated zest from 1 lemon

powdered sugar

Filling:

1 egg white

0.3 cup sugar

1 teaspoon vanilla sugar

8.8 oz butter

Decoration:

whipped cream

physalis berries

Preheat oven to 437F.

Beat eggs and sugar until really white and fluffy. Mix flour, vanilla sugar and baking powder and sift it into the batter. Stir in the lemon zest. Spread out the batter in a baking paper-lined roasting pan, 12 x 16 inches, and bake in the middle of the oven for about 8 minutes. Sift a generous amount of powdered sugar on a towel and unmould the cake onto it. Gently roll the cake up from the long side in the towel and allow to cool.

Filling:

Beat together egg white, sugar and vanilla sugar in a bowl, place over a hot waterbath and beat until the sugar is dissolved. Remove from heat and beat to a meringue. Add room-tempered butter in pieces while beating to a smooth creme. Roll out the cake and spread the creme onto it, then roll it up again.

Cut in thick slices and decorate with whipped cream and physalis berries.

Enjoy!

Bella

Lemon Swiss Roll - Rulltårta med citronfyllning

LEMON SWISS ROLL

Rulltårta med citronfyllning

10 slices

3 eggs

0.6 cup sugar

0.8 cup flour

½ teaspoon bicarbonate of soda

1 teaspoon vanilla sugar

2 tablespoons soured milk

grated zest from 1 lemon

Filling:

0.8 cup heavy cream

8.8 oz mascarpone cheese

0.4 cup lemon curd

4.4 oz blueberries

Decoration:

0.8 cup heavy cream

strawberries

blueberries

Beat eggs and sugar until really fluffy. Mix flour, bicarbonate of soda and vanilla sugar and sift it into the egg batter. Gently add soured milk and lemon zest. Spread out the batter in a paper-lined roasting pan and bake in the middle of the oven for 7 minutes. Unmould on a sugared baking paper and gently pull off the paper on which the cake has been baked. Brush it with cold water on the back if it doesn't loosen. Allow to cool under the pan.

Beat the cream and beat in the mascarpone. Stir in the lemon curd. Spread part of the filling over the cake and sprinkle with blueberries. Roll up from the long side.

Cut the cake in 10 slices. Beat the cream and blend in remaining filling. Decorate with the cream mixture and top with strawberries and blueberries.

Enjoy!

Bella

Raspberry Swiss Roll with Coconut Meringue - Hallonrulle med kokosmaräng

RASPBERRY SWISS ROLL WITH COCONUT MERINGUE

Hallonrulle med kokosmaräng

8 slices

5 egg whites

1 cup sugar

4.4 oz flaked coconut

3 tablespoons flour

Filling:

1.2 cup heavy cream

5.3 oz raspberries

1.7 oz redcurrants

Decoration:

1.7 oz chocolate

0.4 cup heavy cream

raspberries and redcurrants

Preheat oven to 347F.

Beat the egg whites with half of the sugar until stiff. Add remaining sugar while beating to a firm meringue. Blend in the coconuts and sift in the flour. Gently stir until well blended. Spread out the batter in a roasting pan, 8 x 16 inches. Bake just below the middle of the oven for 20 minutes. Unmould on a bakingpaper and loosen the cake's paper. Allow to cool.

Beat the cream and spread it over the cake. Sprinkle with raspberries and redcurrants and roll up from the long side. 

Drizzle the roll with melted chocolate. Beat the cream for decoration and pipe or dab it out over the roll. Top with berries.

Enjoy!

Bella

Swiss Roll with Berries - Bärfylld rulltårta

SWISS ROLL WITH BERRIES

Bärfylld rulltårta

Approx 10 slices

3 eggs

0.8 cup sugar

0.8 cup flour

2 teaspoons baking powder

0.2 cup regular milk

Filling:

0.8 cup cream

0.8 cup berries

2½ tablespoons sugar

Decoration:

whipped cream

berries

flaked almonds

Preheat oven to 482F.

Beat eggs and sugar light and fluffy. Mix flour with baking powder and stir it into the egg batter. Last, stir in the milk. Spread out the batter in a roasting pan lined with baking paper, 12 x 16 inches. Bake in the middle of the oven for about 5 to 6 minutes.

Put a baking paper on the table and sprinkle lightly with sugar. Unmould onto the paper and pull off the paper the cake was baked on. Brush with cold water if it sticks. Place the roasting pan over the cake and allow to cool completely.

Beat the cream. Mash the berries with sugar and gently stir it into the whipped cream. Spread over the cake and roll it up from the long side.

Enjoy!

Bella

Strawberry Swiss Roll - Jordgubbsrulle

STRAWBERRY SWISS ROLL

Jordgubbsrulle

8 pieces

1.2 cup flaked coconut

0.3 cup potato starch

1½ tablespoon baking powder

3 eggs

0.6 cup sugar

Filling and decoration:

1 cup heavy cream

8.8 oz strawberries

(fresh or frozen, thawed)

Preheat oven to 482F. Line a small roasting pan, 8 x 10 inches, with baking paper.

Mix coconut, potato starch and baking powder. Beat eggs and sugar until really fluffy. Mix the dry ingredients with the egg batter and spread it out in the pan. Bake in the middle of the oven for about 10 minutes. Unmould on a sugared baking paper. Allow to cool under the pan for about 45 minutes.

Beat the cream and reserve 1/3 of it. Also reserve some strawberries to slice for decoration. Mash remaining berries with a fork. Mix most of the cream with the mashed strawberries and spread the filling out on the cake. Roll up from the long side. Cover the roll with the reserved cream and decorate with sliced strawberries.

Serve as a dessert or with coffee.

Enjoy!

Bella

Banana Swiss Roll - Bananrulle

BANANA SWISS ROLL

Bananrulle

Approx 10 slices

3 eggs

0.8 cup sugar

0.4 cup flour

0.4 cup potato starch

1 teaspoon baking powder

Butter creme:

2.6 oz butter or margarine

0.6 cup powdered sugar

1 egg yolk

2 teaspoons vanilla sugar

2½ ripe bananas

Preheat oven to 482F.

Beat eggs and sugar until fluffy. Add flour and potato starch mixed with baking powder and blend well. Pour the batter in a roasting pan, approx 12 x 16 inches, lined with baking paper. Bake for about 5 to 7 minutes (try with a cake tester that should come out dry). Unmould on a sugared baking paper, remove the other paper and allow to cool completely.

Mix the ingredients for the butter creme and spread it out on the cold cake. Place the sliced bananas along one of the long sides and roll it up. Store the cake in the fridge, rolled up in the baking paper.

Enjoy!

Bella

Coconut Lemon Meringue Swiss Roll - Marängrulltårta med kokos och citron

COCONUT LEMON MERINGUE SWISS ROLL

Marängrulltårta med kokos och citron

10 slices

5 egg whites

1 cup sugar

1 cup flaked coconut

1 teaspoon finely grated lemon zest

For the roasting pan:

2 tablespoons butter

0.4 cup flaked coconut

Filling:

0.8 cup heavy cream

strawberries, raspberries

or blueberries

Grease a baking paper, place it in a roasting pan, 12 x 16 inches, and sprinkle with flaked coconut.

Beat the egg whites until stiff. Add sugar while beating continuously until you have a thick, glossy meringue. Blend in flaked coconut and lemon zest and gently spread out the batter in the pan. Bake in the middle of the oven for 35 to 40 minutes until the meringue has set (doesn't have to be completely dry) and is slightly colored. Unmould the meringue on a baking paper and remove the other baking paper. Allow to cool.

Beat the cream. Rinse and trim the strawberries and cut in pieces. Spread out the cream on the cake and sprinkle with the berries. Roll up from the long side, place on a serving plate and decorate with berries and lemon balm or mint.

Enjoy!

Bella

Strawberry Mousse Cake - Jordgubbsmoussetårta

STRAWBERRY MOUSSE CAKE

Jordgubbsmoussetårta

1 cake, 10 pieces

10.6 oz almond paste

2 eggs

1 tablespoon cocoa

Mousse:

8.8 oz strawberries

2 eggs

0.4 cup sugar

2 gelatin sheets or 

1 teaspoon powdered gelatin

0.2 cup fresh orange juice

0.4 cup cream

0.4 cup Greek, thick yogurt

Decoration:

strawberries

Mix almond paste, eggs and cocoa in a food processor to a smooth mixture, or grate the almond paste and beat it with eggs and cocoa. Pour in a round springform pan and bake for 15 minutes. Allow to cool completely.

Mix the strawberries. Beat eggs and sugar until fluffy. Soak the gelatin sheets in cold water for 5 minutes, or proceed as you do with powdered gelatin. Heat up the orange juice, take up and squeeze the gelatin sheets and melt them in the orange juice.

Blend the strawberries into the egg batter and stir in the orange gelatin mixture. Beat the cream and gently stir it in together with yogurt. Pour this in the baking pan and store cold for 4 hours to set. Decorate with strawberries shortly before serving.

Enjoy!

Bella

Scrumptious walnut cake - Läcker valnötstårta

SCRUMPTIOUS WALNUT CAKE
Läcker valnötstårta

A fine cake with chocolate, walnuts and coffee. Serve with fresh berries and whipped cream.

1 cake, 8 to 10 pieces

2 oz baking chocolate in pieces

¼ cup oil
salt
1/3 cup strong coffee
1 egg
¼ cup whipping cream
1 teaspoon baking powder
1 teaspoon vanilla sugar
1 teaspoon Swedish sweet arrack punsch
or liqueur of your choice
1 cup flour
1 cup chopped walnuts

Chocolate glazing:

5 oz baking chocolate in pieces
1 tablespoon oil

Heat chocolate, oil, salt and coffee over a waterbath until the chocolate has melted. Pour the chocolate mixture in a mixing bowl and add sugar, egg, cream, baking powder, vanilla sugar and punsch or liqueur. Beat with an electric beater until well blended. Add flour and beat for about 3 minutes. Make sure to scrape down the batter from the sides of the bowl. Stir in half of the nuts.

Pour in a greased, floured baking pan and bake in the lower part of the oven at 350F for 35 to 40 minutes or until the cake starts to loosen from the edges of the pan. Allow to cool in the pan, then transfer to a baking paper.

Heat chocolate and oil for the glazing over a waterbath. Spread the glazing over the cake in an even layer. Sprinkle with remaining nuts.

Enjoy!

Bella

Scrumptious lemon cake - Läcker citrontårta

SCRUMPTIOUS LEMON CAKE
Läcker citrontårta

A juicy, lovely lemon cake, excellent for many guests. Decorate with some sliced strawberries and serve with a dab of whipped cream.

1 cake, 10 to 12 pieces

2/3 cup finely chopped walnuts

2 cups flour
½ teaspoon baking powder
1 teaspoon vanilla sugar
1 cup milk
zest and juice from 1 lemon
7 oz butter or margarine
1 ¾ cups sugar
5 eggs

Lemon glaze:

1½ cups sifted powdered sugar
2 to 3 tablespoons fresh lemon juice
some grated lemon zest

Grease and flour a baking pan, approx 10 inches. Sprinkle the chopped walnuts in the bottom. Mix flour, baking powder and vanilla sugar in a bowl and set aside. Mix milk, lemon juice and zest in a bowl and set that aside as well. Stir fat and sugar until well blended and soft and fluffy – use an electric beater. Stir in the eggs, one by one. Add the flour mixture alternating with the liquid.

Pour the batter in the baking pan and bake in the lower part of the oven at 350F for 65 to 70 minutes or until done. Try with a skewer.

Allow to cool in the pan for about 15 minutes. Unmould onto a serving plate and make some holes in it with a skewer or cake needle. Blend together the ingredients for the glazing and pour this over the cake. Allow to cool completely.

Serve and enjoy!

Bella

Tempting cherry cake - Frestande körsbärstårta

TEMPTING CHERRY CAKE
Frestande körsbärstårta

A nut layer with custard, cherries and jelly is sure to become a favourite. A dab of whipped cream makes it even more festive.

1 cake, 10 to 12 pieces

3 egg yolks

3 tablespoons warm water
1/3 cup sugar
3 egg whites
1 teaspoon vanilla sugar
7 oz ground hazelnuts
1 ¼ cups custard
¾ to 1 ¼ cups cherries, fresh or canned
1/3 to 2/3 cup redcurrant jelly

Beat egg yolks, warm water and sugar until fluffy. Beat egg whites and vanilla sugar until fluffy. Blend the egg whites into the egg yolk batter and stir in the ground nuts. Pour the batter in a greased, floured baking pan, holding 6 cups, and bake in the middle of the oven at 350F for 20 to 25 minutes or until done. Cool on a rack.

Cook the custard according to package instructions (or use ready-made) and spread it over the cake. Pit the cherries if they’re fresh and drain canned cherries well. Put them on the cake. Melt the jelly on low heat in a saucepan. Let set a little, then spoon it over the cherries. Store in a cold place until the jelly has set, then serve.

Enjoy!

Bella

French mocha cake - Fransk mockatårta

FRENCH MOCHA CAKE
Fransk mockatårta

The dream of all chocolate lovers – a scrumptious chocolate cake with a rich taste and slightly creamy inside. Serve with whipped cream.

1 cake, approx 10 to 12 pieces

6 eggs

2/3 cup sugar
5 oz butter or margarine
7 oz dark baking chocolate in pieces
1 cup hazelnuts or walnuts
2 tablespoons flour
1 teaspoon vanilla sugar
1 teaspoon instant coffee powder
2 tablespoons water

Glaze:

4 tablespoons heavy cream
3½ oz dark baking chocolate in pieces
1 teaspoon vanilla sugar
1 teaspoon instant coffee powder

Beat eggs and sugar until fluffy for about 1 minute. Melt fat and chocolate over a waterbath. Grind the nuts in an almond grinder or a food processor. Mix them with flour and vanilla sugar, then stir the chocolate mixture and the nuts in the egg batter. Dissolve the coffee powder in hot water and then stir it into the batter.

Pour in a well-greased, floured baking pan, approx 9 inches, and bake in the middle of the oven at 350F for about 35 minutes. The cake is best if it’s a little sticky in the middle. Allow to cool for about 15 minutes in the pan, then unmould onto a baking rack to cool completely.

Mix all ingredients for the glaze in a saucepan. Heat until everything has melted and the glaze is smooth. Pour the warm glaze over the cake and let it run down on the sides. Store cold until serving.

Enjoy!

Bella

Pear cake Anjou - Päronkaka Anjou

PEAR CAKE ANJOU
Päronkaka Anjou

Put fresh pears, boiled in a sugar syrup, on a soft cake layer and suddenly you have a delicious, juicy cake that could also be served as a dessert.

1 cake, 8 to 10 pieces

1 ¾ oz soft butter or margarine

1/3 cup sugar
1 egg
grated zest from ½ lemon
2/3 cup flour
½ teaspoon baking powder
4 tablespoons milk
2 pears, preferably Anjou
1/3 cup water
2 tablespoons sugar
grated zest from ½ lemon
1 teaspoon Maizena
1 to 3 teaspoons fresh lemon juice
ground cinnamon

You can substitute the pears with 2 sliced oranges
or 3 to 4 plums. Make sure to adjust the cooking time
depending on which fruit you use for the cake. In the
Picture, we obviously did not have access to suitable
pears.

Stir fat and sugar until fluffy and blend in egg and lemon zest. Mix flour and baking powder and stir it into the batter. Add milk and pour in a greased, breaded, round baking pan, 6 cups. Bake in the middle of the oven at 350 to 390F for about 25 minutes or until done. Unmould and allow to cool on a rack.

Peel, core and slice the pears. Bring water and 2 tbsps sugar to a boil and let the sliced pears boil until tender, 5 to 10 minutes. Take them up and drain them. Blend in lemon zest and Maizena, stirred with some cold water, and boil for a couple of minutes. Flavour the syrup to taste with lemon juice.

Put the sliced fruit on the cake, pour the liquid over it and sprinkle with cinnamon. Serve lukewarm or cold.

Enjoy!

Bella