How long does it take to make Swedish Semla Cake?

This Swedish Semla Cake recipe takes 60 minutes to cook

How many servings does this Swedish Semla Cake recipe make?

This Swedish Semla Cake recipe makes 6 servings.

What ingredients do I need for Swedish Semla Cake?

To make Swedish Semla Cake, you'll need: 50 g Butter, 1 dl Milk, 1 undefined Egg, 90 g Sugar, 1 tsp Vanilla powder, 150 g Flour, 1 tsp Baking powder, 200 g Almond paste (finely grated) .

What type of recipe is Swedish Semla Cake?

Swedish Semla Cake is a cakes recipe that's perfect for cakes lovers.

Can I make Swedish Semla Cake ahead of time?

Yes, Swedish Semla Cake can often be prepared ahead of time. Check the recipe instructions for specific storage and reheating guidelines.

Swedish Semla Cake

Name: Swedish Semla Cake
Cook time: 60 min
Yield: 6 servings
Cuisine: Swedish
Ingredients: 50 g Butter; 1 dl Milk; 1 undefined Egg; 90 g Sugar; 1 tsp Vanilla powder; 150 g Flour; 1 tsp Baking powder; 200 g Almond paste (finely grated)

If you love the sweet, nutty flavor of a classic Swedish semla but don’t have time to make the traditional cardamom buns, this almond paste cake is your perfect shortcut. Inspired by the classic treat, a light and fluffy cake with rich almond paste and fluffy whipped cream, capturing all the indulgent flavors of a semla in a fraction of the time. It’s easy to make, impressive to serve, and perfect for when you want that classic taste without the fuss of baking individual buns.

Details

60 min

Cakes

Ingredients

•50 g Butter
•1 dl Milk
•1 Egg
•90 g Sugar
•1 tsp Vanilla powder
•150 g Flour
•1 tsp Baking powder
•200 g Almond paste (finely grated)

Instructions

Melt the butter and add the milk. Set aside to cool.
Whisk the sugar, vanilla sugar, and egg until light and fluffy.
In a separate bowl, sift together the flour and baking powder.
Add the flour mixture and the cooled butter to the egg mixture. Stir until smooth.
Mix the grated almond paste with a small amount of flour to prevent it from sticking together, then gently fold it into the batter until evenly distributed.
Grease a cake pan (about 18 cm) and pour in the batter. Bake in the center of the oven at 175°C for 20 about bminutes.
For the Filling: Combine the remaining almond paste with the cream, using an electric whisk if possible, until smooth and fluffy. Set aside until the cake is ready to assemble.
Remove the cake from the oven and allow it to cool completely. Spread the almond paste filling evenly over the top, then pipe or spread the whipped cream over it. Finish by lightly dusting the cake with powdered sugar.