Raspberry and coconut squares and the traditional spice cake, mjuk pepparkaka.
Raspberry and coconut squares
3-1/2 tbsp (1/2 dl) sugar
3/4 cup (200 g) butter
2 cups (5 dl) flour
5 egg whites
3/4 cup (2 dl) sugar
2 cups (5 dl) sweetened coconut flakes
1/2 cup (1 dl) raspberry preserves
Crust: Heat the oven to 350˚F. Mix together sugar, butter and flour by hand or in a food processor. Roll the dough between two sheets of parchment papers to a square 12" x 12" (30 x 30 cm). Place the square and the bottom parchment paper on a baking sheet. Bake on center rack for 8-10 minutes.
Coconut mixture: Mix egg whites, sugar and coconut flakes in a saucepan. Simmer on low heat until thickened. Note: Do not boil! Remove from heat.
Increase heat to 400˚F. Spread the raspberry preserves on the warm crust. Spread the coconut mixture on top. Bake for 9 minutes, place under the broiler for 1 minute until the coconut mixture is golden brown.
Cut the cake in squares while lukewarm. Let cool and enjoy.
Soft Ginger Cake
This is a recipe on mjuk pepparkaka spice cake from Vasa member Lorraine Reimer and her husband Gordon's mother; you can safely assume the cake is among the best we've tried. Ever.
Elsie Reimer's ginger cake
1 cup sugar
1-1/4 cups flour
1 tsp baking soda
1 tsp cinnamon
1 tsp ground cloves
1 tsp ginger
1 cup heavy cream
Heat oven to 350˚F. Beat eggs and sugar together. Add dry ingredients to egg mixture and stir in heavy cream. Pour into a small greased and floured tube pan. Bake for 30-38 minutes.