Swedish Fresh Fruit Cake by Christel Magee - Musely
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Swedish Fresh Fruit Cake

posted in Food & Drink > Recipes
03/06/2014
  • I don't put whipped cream or fruit on top. Great cake, worth the effort.
    I don't put whipped cream or fruit on top. Great cake, worth the effort.
  • Swedish cake

    Heat oven to 350

    Fruit filling:
    6oz raspberries
    16oz strawberries
    10oz blueberries
    Or any other fresh fruit

  • Cake:
    .5 stick butter
    150 mL sugar
    4 egg yolks
    150 mL flour
    1.5 tsp baking powder
    4 tbs milk
    stir butter & sugar till soft. Add egg yolks one at a time. Add flour & baking powder & gently whip in milk one tbs at a time. Line large cookie sheet with wax paper & spray with pam. Don't put in oven yet!

  • Meringue
    4 egg whites
    2 deciliter sugar
    1 deciliter chopped hazelnuts
    Whip all ingredients together until it begins to peak. Put on top of batter. Top with 1 deciliter chopped hazelnuts. Bake in oven for 20 minutes. Start making filling.

  • Filling
    3 deciliter whipped cream
    Beat until it doubles in size.
    As soon as the cake comes out of the oven, cut it in half and remove the wax paper. Put whipped cream on bottom layer of cake. Add fruit and then put on the top layer. Best if served immediately.

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