Food & Drink

Flour – you need almond flour to make this mandelkaka recipe.Sugar – regular granulated white sugar is excellent for making this almond cake.Eggs – medium-sized (63 to 73 grams per piece) and at room temperature.Butter – at room temperature.Almonds – blanched almond flakes for topping your mandelkaka.Salt – just use your favorite brand.

Start by preheating your oven to 180°C (350°F).

Grease a 9-inch cake pan with butter, lightly dust it with breadcrumbs, and then set it aside.Combine butter and sugar in a large mixing bowl.

Mix until it becomes creamy.Add the eggs one at a time — continuing to mix in between each addition.

Add the almond flour and salt.

Mix to combine everything thoroughly.Transfer your Swedish almond cake batter to the greased pan.

Use an angled spatula to smoothen the top.

Sprinkle the almond slices evenly.

Place in the oven for thirty-five to forty minutes or until it’s golden on top, and a toothpick comes out clean when inserted.

Remove the pan from the oven and set aside to cool.

Transfer your mandelkaka to a serving plate and enjoy!

A classic recipe for Swedish pickled herring called glasmastarsill, or glassblower's herring. Herring, sardines, smelt or whitefish can all be pickled this way

▢1/4 cup kosher salt ▢5 cups water, divided ▢1 pound herring fillets ▢2 cups distilled or white wine vinegar ▢1/4 cup sugar ▢1 teaspoon mustard seed ▢2 teaspoons whole allspice ▢2 teaspoons black peppercorns ▢3 bay leaves ▢3 cloves ▢1 lemon, thinly sliced ▢1 medium red onion thinly sliced

Heat 4 cups of water enough to dissolve salt. Let this brine cool to room temperature. When it does, submerge the herring fillets in the brine and refrigerate overnight, or up to 24 hours. Meanwhile, bring the sugar, vinegar, the remaining cup of water and all the spices to a boil. Simmer 5 minutes, then turn off the heat and let this steep until cool.

When the herring have brined, layer them in a glass jar with the sliced lemon and red onion. Divide the spices between your containers if you are using more than one. Pour over the cooled pickling liquid and seal the jars. Wait at least a day before eating. Store in the fridge for up to 1 month.

Link to recipe:

https://bakerinretrograde.wordpress.com/2020/12/20/brownie-trifle/

Chocolate Diplomat Cream Layer

1 cup milk

1/2 tbsp vanilla

3 egg yolks

1/3 cup sugar

1/8 cup cornstarch

1/2 tbsp unsalted butter

1/4 cup chocolate chips

1 and 1/2 cups heavy whipping cream

Instructions

Add the milk to a medium saucepan, place over medium heat and bring to a boil.

In a bowl, whisk the egg yolks and sugar until light and fluffy. Add the cornstarch and whisk until smooth.

Whisk the hot milk gradually into the egg mixture until incorporated.

Pour the mixture back into the saucepan. Cook over medium-high heat, whisking constantly, until thickened. You know it is done when you can run a wooden spoon along the bottom of the saucepan, and it leaves a clean line.

Remove from the heat and stir in the chocolate chips and butter until melted. Let cool slightly.

Cover with plastic wrap, lightly pressing the plastic against the surface to prevent a skin from forming.

Chill about an hour.

Once chilled, whip up the heavy cream until thick and you can overturn the bowl without any cream falling out. Remember not to over-whip.

Fold the whipped into the chocolate pastry cream.

Brownie Layer

2 cups semisweet chopped chocolate or chocolate chips

1/2 cup butter

1/2 cup light brown sugar

4 large eggs

2 teaspoons vanilla extract

1/4 teaspoon salt

1 cup all purpose flour

Instructions

Preheat oven to 325°F. Line a 9×9 baking dish with parchment, and grease with oil. Set aside.

In a medium saucepan, cook butter over medium heat until melted and browned, stirring constantly. It should take about 4 minutes. You will see it change color and aroma with brown bits forming at the bottom. Immediately take it off the heat and pour over the chocolate chips.

Let the mixture sit to allow the chocolate chips to melt and then stir until no more chunks of chocolate remain. Whisk in the brown sugar.

Next add the eggs and whisk until evenly combined. Next mix in the vanilla until smooth. Stir in the salt and flour until they’re evenly incorporated. Then pour the batter into the prepared pan.

Bake the brownies for 30 minutes, or until a toothpick inserted into the center comes out clean.

Let the brownies cool completely and cut or crumble into bite-sized pieces.

Whipped Cream Layer

1 and 1/2 cups heavy whipping cream

Instructions

Whip up the heavy cream until thick and you can overturn the bowl without any cream falling out. Remember not to over-whip.

Assembly

In each glass, place alternating layers of brownie bits, chocolate diplomat cream, and whipped cream. Garnish with shaved chocolate on top.