This is a cake recipe that my Swedish grandmother used to make. The recipe was handed down through my mother, who translated it into English. Every time I make it for a party, people ask me for the recipe. I decided it was less work to put it on the web. The name translates to "Maiken's cake". Enjoy!
| 3 | eggs |
| 2.5 dl | flour |
| 2 tsp | baking powder |
| 1.5 dl | white sugar |
| 1.5 dl | caster (granulated) sugar (finer than normal sugar, but not powdered sugar) |
| 1 tbsp | vanilla sugar |
| 0.75 dl | milk |
| 0.5 dl | melted margarine, cooled |
| 2.5 dl | finely chopped hazelnuts |
| 3 dl | cream |
Separate the egg yolks from the egg whites. Save the egg whites in a clean bowl for later. Make sure the egg whites do not contain any part of the egg yolks.
Add the regular sugar, vanilla sugar, and milk to the egg yolks and mix well. Add the margarine; if it is still slightly warm then pour it in in small doses while stirring continuously. Mix the (sifted) flour and baking soda together and add them. Work into a sticky uniform batter. Cover a cake tin of about 25 × 35 cm with baking paper (also up the sides) and spread the batter uniformly over the bottom.
Beat the egg whites to a hard froth, and very carefully blend in the castor sugar. Spread uniformly over the whole cake. Sprinkle the chopped hazelnuts over the top. Bake at 175°C (about 350°F) for 20-25 minutes, or until cake is dry inside. Let it cool.
Whip the cream and add (vanilla) sugar to taste. Cover the cake with the whipped cream, and decorate with blobs of red jam.
Copyright © 2001 by Niels Ferguson, last update 2001-07-26.