Enjoy Not Knowing

Just another American living in Sweden

rulltårta

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That’s right! I made a rulltårta this evening. I’m gonna go ahead and call it a roll cake. Checking off number 2 on the 25 before 25 list!

I made a gingerbread and lingon berry roll cake. I’m gonna go ahead and directly translate the recipe I used from Arla. Of course, with my own helpful hints.

Ingredients:

Bottom:

  1. 2 dl flour
  2. 3 krydmått sodium bicarbonate
  3. 1 tablespoon Christmas spices, your own blend
  4. 4 eggs
  5. 1.5 dl sugar
  6. 2 tablespoons sour milk

.

Lingon and cream cheese frosting:

  1. 100 g butter, unsalted, at room temperature
  2. 300 g cream cheese
  3. 1 tablespoon vanilla sugar
  4. 1.5 dl icing sugar
  5. 2 teaspoons whipping cream
  6. 0.5 dl lingon jam

.

Directions:

Bottom:

(Helpful hint 1: read all the directions before you start, it helps you make less mistakes). Set the oven to 250 degrees Celsius. Mix all dry ingredients. (Helpful hint 2: Not the sugar.)

01

Whip the eggs and sugar until fluffy and airy. (Don’t do what I did and later try to remove as much of the sugar as possible from the bowl with the flour and other dry ingredients. Sugar is a friggin’ dry ingredient.) Use a “potlicker” (that direct translation of a spatula is just too good not to include) to pour the whipped eggs & sugar into the dry ingredients.

02

Add the sour milk. Mix with a spoon.

04

Spread the mixture onto a baking sheet with baking paper. (Helpful hint 3: spread very thinly. Very. Seriously, super thin.)

05

Bake in the oven for 5-6 minutes. (Helpful hint 4: watch it, 5 minutes is on the long side, especially if you listened to helpful hint 3 – which I did not do, and it was on the thicker side.) When ready, take out and let cool.

07

While baking the bottom, mix the frosting.

Lingon and cream cheese frosting:

Whip butter and cream cheese until fluffy and white. (The picture got weird, it really was white. You’ll have to trust me.)

06

Whip in the vanilla sugar and baking sugar gradually. (Helpful hint 5: seriously read all the directions before baking, doing what I did and just dumping the sugar in just isn’t as good.) Whip until the frosting is formed. To finish off the frosting add the whipping cream and lingon berry jam. When prepared spread the frosting on the bottom.

08Spread the frosting evenly. Helpful hint 6: don’t eat a lot of the frosting, there is less for the cake if that happens. Now comes the hard part, rolling up the cake. I thought this would be tricky, but it actually wasn’t! Be sure the bottom isn’t stuck to the paper, peel it off a little and carefully roll your cake!

09

Helpful hint 7: If it doesn’t look super pretty, just put it on a super pretty cake dish. It’ll taste great, so it’s fine if it’s not the prettiest the first time around. That’s what I told myself.

10Try it out! I hope you like it!

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3 thoughts on “rulltårta

  1. Pingback: because everyone else is doing it | Enjoy Not Knowing

  2. Pingback: 2013 – looking back | Enjoy Not Knowing

  3. Pingback: let’s start with an easy one: two. bake a rulltårta | Enjoy Not Knowing

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