søndag 16. mai 2010

Norway's national day

17th of may is our constitution day, and of course this will be celebrated! This year I'm making kvæfjord cake and sour cream porridge. I'll write down my recipes, but be warned. The kvæfjord cake is heavy stuff, I can almost promise you you won't manage to eat two pieces without feeling sick. But it's still very tasty and norwegian. Eat some strawberries on the side.

These recipes are taken from a norwegian cookbook I have, which dates back to 1985 called "Mat for alle".

Kvæfjord cake:
100 gr butter
100 gr sugar
4 egg yolks
2 dl shifted flour
1 1/2 teasp baking powder
3 tblsp milk

4 egg whites
2 dl sugar
50 g chopped almonds, or flakes

1 box of pre made vanillacream, or vanillasauce
2 dl cream

Mix butter with sugar until white. Add one yolk at the time. Blend in flour baking powder and milk. Cover a large pan with bakingpaper. Spread the batter on the pan, 2x24 cm round pans can be used as well. Don't worry about it being thin, it's supposed to.
Mix egg whites almost stiff, den slowly add the sugar. Mix until completely stiff and spread it over the batter on the pan. Sprinkle the almonds over it. Pop it in the middle of the oven, preheated 160 degree celsius (320fh), for 30 min. The cake should turn lightlight brownish. Let it cool in the pan. Flip it upside down and remove the bakingpaper after the cake is cooled
. Flip it back and cut the cake in two equal pieces.

Now prepare the vanillacream/sauce and whip the cream separately. Slowly and carefully add the whipped cream to the vanillacream/sauce. Blend very light handed with a spatula, we really want the cream to stay as fluffy as possible. Its not supposed to be 100% blended. Streaks and clumps are totally fine.
Spread the vanillacream mix on one of the half's of the cake, and place the other half on top. Voila!

Sour cream porridge (rømmegrøt)
5 dl sour cream (fattest sort you can get a hold on, seterrømme on norwegian)
2 dl flour
7-8 dl milk (preferably the kind with a tad more fat %)
1 teasp salt (if you're not eating salty ham on the side)

Cook the sour cream over low heat 8-10 min. Blend in 1 dl flour. Keep cooking until the fat separates, spoon the fat out and put it in a cup. Blend in the rest of the flour. Slowly add milk until desired thickness. Let the porridge cook for another 8-10 min, and add the salt if you want. Serve the porridge with the fat you previously removed, sugar and cinnamon. Also serve some ham (dried, salty, smoked, cut in thin slices without bones) on the side, and flatbread. I recommend drinking beer with this, or red cordial.

Ingen kommentarer:

Legg inn en kommentar