You mention people hate the word moist when writing about cakes. Sorry, your blog cannot share posts by email. Post was not sent - check your email addresses! I will make this for friends for Christmas. Transfer the cake to a cutting board and, using a long, thin knife, slice it into nine 3-inch squares. How crazy is it that I actually pulled her book out of storage and saw this recipe an hour before I saw your post?

From there, this organization grew.

Sarah Anne Ward for The New York Times.

Her entries are filled with know that she made the cake and analyzed it for us. Thanks for sharing your story, I loved reading it! In a country of 10 million, the book — a “Joy of Cooking” for bakers — has sold more than 3.8 million copies; when people say, as Ohrn did, “every house has it,” I believe them. I especially like that you can pull out the display from the scale if needed. Your email address will not be published.

Add the eggs and whisk together until combined. It goes to show people tend to love and prefer what they have during their childhood. Clockwise from top left: Dorie Greenspan; Swedish Visiting Cake; Walnut-Mustard Gougères, Little Rascals (Jam-Filled Sandwich Cookies); Double-Ginger Chocolate Molasses Cookies; Not-Just-for-Thanksgiving Cranberry Shortbread Cake. This setting should only be used on your home or work computer. Although it’s called Swedish Visiting Cake, I love making it for myself too!

As always, all opinions are strictly my own! Use a spatula or your fingers to spread the almonds evenly over the mixture, making sure to get nuts into the corners too. hI Marissa, It's beautiful, I loved this dessert, thank you for the recipe and the details, Your email address will not be published. That becomes their comfort food.

Switch to a flexible spatula and gently stir in the flour. Hi Pamela, I meant to say the cake is slighty chewy, unlike a sponge cake which is more airy and fluffy. Whisk in the vanilla and almond extracts.

While I don’t hate it, its not my first choice either. Learn how your comment data is processed. So I try to avoid sponge cakes for my dad. I’m a history fanatic and one of my favorite topics is food history.

It’s just coffee and cake. To make the topping: Put the sugar in a medium bowl and pour over the egg whites. Design by Deluxe Designs. Scrape it into the pan and use the spatula to work the batter into the corners.
Your email address will not be published. I hope you are all staying well, and I’ll continue to post all that we’ve been baking at home the last couple of weeks! For smaller portions, cut each square into two triangles. This Swedish Visiting Cake is also pretty much a no fail cake. I didn’t have a lemon so I used an orange for the rind. The sponge cake is elemental (the vanilla extract is the fanciest ingredient in the batter); tender, but not insubstantial; and satisfying.

Left in the oven for a few minutes, the topping bubbles, the sugar caramelizes and the almonds brown a bit. How crazy is it that I actually pulled her book out of storage and saw this recipe an hour before I saw your post? This time around, we're revisiting the fantastic Dorie's Cookies book for some Swedish visiting cake bars.

The topping, a mixture of butter, flour, sugar and sliced almonds, is simmered on the stove and then spread over the almost-baked cake.

After it's spread out, the layer will be pretty thin; that's totally normal. Its quite simple to make and very easy to throw together at the last minute! The meringue topping will be pale golden brown. Early on, after a trip to Europe, and in the hope of seeming more sophisticated than I was, I divorced the faithful couple of my childhood: Cake, or dessert of any kind, became a solo pleasure, served as its own course, as it often is abroad, and only then would coffee — freshly ground and made in an espresso pot — follow. Last updated: Nov 23, 2019 by Marissa. Pour batter into your prepared pan and smooth top with rubber spatula. Sprinkle the sliced almonds and some extra sugar on top. It has a nice almond flavor. The first year I partnered with OXO for this challenge (which was in 2016! On its own, it could be a house standard, a good-for-anytime cake, but it becomes worthy of a weekend fika with the addition of the tosca’s almonds. There's no denying how well these two textures work well together. If I’d heard of fika before I went to Stockholm last fall, I hadn’t paid much attention to it. Food stylist: Maggie Ruggiero. Sorry Sister. Results absolutely tumbled out, including one for making a box cake moist!

Anyone who would take the trouble to complain about “moist” regarding a cake (as opposed to its opposite “dry”) needs to get a life. Trust me, it is NOT by choice. Truthfully, I’m still trying to learn where my dad ever had sponge cake.
This cake is very delicious and I liked it even better two and three days after I made it.

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