For those who requested this recipe. I found recipe on a lovely Pastry Swedish Blog but the original recipe is from France. I made this twice this month and my family loved it. It makes a perfect Fika / coffee break delight. Especially now when it's the berries season. I think one can use the same recipe and replace the berries with a different type and also the nuts. I like to play with basic recipes and get creative sometimes.
Maybe next time I will make it with the blackcurrant we picked two weeks ago and try another type of nut that would go well with it. You will see it on my instagram updates :-) enjoy!
(About 8 pieces)
2 eggs
2 ½ dl powdered sugar
2 ¼ dl of flour
½ teaspoon baking soda
2 tsp vanilla sugar
Topping
175 g of raspberries, frozen
2 tablespoons almond, chopped
75 g butter, refrigerated cold
* 1 dl flour = 50 gr
Method
1. Put the oven at 180 degrees. Whisk egg and sugar in a pile. Add wheat flour, baking soda and vanilla sugar and mix all into a smooth batter.
2. Wipe the batter in a form, about 24 cm in diameter.
3. Lay the raspberries evenly over the cake.
4. Sprinkle over chopped sweetbread. Cut the butter with a knife to thin layers and place them on top of the batter and the raspberry.
5.Bake the cake in the middle of the oven for 38-40 minutes.
6. Let it cool in the mold. Please serve the cake with a click of cream or vanilla sauce.
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