Sounds royal, doesn't it? Silvia cake, how can it not have been inspired by our Swedish beautiful queen?
Sounds royal, doesn't it? Silvia cake, how can it not have been inspired by our Swedish beautiful queen? Either way, we found this recipe on singer Pernilla Wahlgren’s blog and are passing it on to our Nordstjernan readers. You may already know of Pernilla Wahlgren’s vocal talents, but she is also good in the kitchen and has written two cook books: “Pernillas jul” (ISBN10:9155257364) and “Pernillas praliner: choklad, tårtor, kakor, desserter” (ISBN10:91555258379). For more of Pernilla’s recipes check out: Pernillas Recept
(only in Swedish).
“I bake this in a roasting pan or a gratin-dish,” Pernilla writes. “Then I cut it into large squares when I serve. Make it for afternoon 'fika’ and I guarantee it will be a hit!!”
1 cup sugar
1 cup flour
3 teaspoons baking powder
½ cup cold water
½ cup butter
2 egg yolks
3 teaspoons vanilla sugar (or liquid vanilla extract)
Preheat oven to 350° F. Beat the eggs and sugar. Mix in the cold water and the flour (in which you’ve stirred in the baking powder). Pour into a roasting pan lined with baking paper and bake in the oven for 15 minutes. If you use a gratin-dish you will have to bake it a bit longer. Check so that the batter is no longer liquid. Let the cake cool. On the stove in a small pot, make the cream by combining all the ingredients. Bring to a slow boil and stir continuously. Remember there are egg yolks in the batter, so don’t use too high heat. Spread the cream over the cooled-off cake and drizzle coconut flakes on top. Pernilla adds: “It doesn’t matter if the cream is still a bit warm, it just makes the cake juicier, I think!”