{"id":7251,"date":"2015-08-10T14:06:22","date_gmt":"2015-08-10T20:06:22","guid":{"rendered":"http:\/\/www.hottie-biscotti.com\/blog\/?p=7251"},"modified":"2015-08-10T14:06:22","modified_gmt":"2015-08-10T20:06:22","slug":"baking-through-fika-strawberry-rulltarta","status":"publish","type":"post","link":"https:\/\/www.hottie-biscotti.com\/blog\/2015\/08\/10\/baking-through-fika-strawberry-rulltarta\/","title":{"rendered":"Baking Through Fika: Strawberry Rullt\u00e5rta"},"content":{"rendered":"

It has been a solid 2 months since I last posted anything here. \u00a0Not because of anything in particular, just because of life in general. \u00a0I have taken two trips this summer, but I’ve also been home a lot, enough to have been blogging at least a little. \u00a0But I didn’t. \u00a0It amazes me sometimes when I look back on the blog and see that I posted frequently during an especially busy time and now, when things aren’t really that busy, it takes me this long to post and<\/em> I miss June and July Daring Bakers after not missing a challenge for over a year, during which time I had a baby. \u00a0How did I have the time then?! \u00a0Hopefully this new project will give me some incentive to blog more regularly. \u00a0I’m pretty excited about it! \u00a0These posts will also be featured on Alpaka Van! \u00a0Something else I am pretty excited about.<\/p>\n

If you’ve been to IKEA and you’re in to food, then there is a good chance you’ve noticed\u00a0this cookbook<\/a>\u00a0before. \u00a0I bought it because it was a cookbook, of course, but it was also very visually pleasing. \u00a0Every recipe includes a photo of the ingredients similar to this one. \u00a0Isn’t is great?<\/p>\n

\"20150807_133004000_iOS\"<\/a><\/p>\n

The title, Fika, is a Swedish tradition which kind of translates to “to have coffee”. \u00a0It’s a time when you gather in the afternoon and enjoy coffee (or tea) and sweet treats, typically with company. \u00a0I had the pleasure of enjoying fika in Sweden when I visited with my mom and sisters 8 years ago. \u00a0I am in full support of bringing the tradition home.<\/p>\n

I’ve decided to bake my way through Fika. \u00a0I love the simple recipes and the clean and creative images of the ingredients. \u00a0Another reason I was drawn to bake through this book is that my sisters and I have grand plans to open up a shop together (one day…*sigh*) and my role would be to do the baking, so I have to get some practice with Scandinavian style baked goods.<\/p>\n

Starting with a simple rullt\u00e5rta or jelly roll seemed like a good choice. \u00a0I’d never made a jelly roll before, but how hard could it be? \u00a0Turns out that it can be tricky. \u00a0The first time I used a non-stick silpat…but it stuck terribly. \u00a0The next time I used parchment which, while much better, still did not release the cake cleanly. \u00a0Any tips?<\/p>\n

\"DSC_0736\"<\/p>\n

Before turning the cake out onto a clean dish towel you sprinkle it with sugar, which makes for a beautiful and sweet exterior.<\/p>\n

\"DSC_0768\"<\/a><\/p>\n

I filled the cake with strawberry jam, Bonne Maman is my go-to. \u00a0I thought about other jams, and even a nice spread of Nutella, but in the end strawberry just seemed right. \u00a0It really needs nothing more, but a dollop of whipped cream never hurt a soul…<\/p>\n

The cake is light and sweet, and the tart jam is a good contrast. \u00a0The slight crunch of the sugar is also a nice contrast against the soft cake and filling.<\/p>\n

This is best made and served the same day, but can be kept in the fridge for a few days and still taste wonderful. \u00a0It just starts to get a little soggy as the cake absorbs the jam.<\/p>\n

I am so looking forward to this project and can’t wait to try another recipe from Fika!<\/p>\n

\"DSC_0792\"<\/a><\/p>\n

Strawberry Rullt\u00e5rta<\/h3>\n

From Fika<\/p>\n

Ingredients<\/p>\n

    \n
  • 3 eggs<\/li>\n
  • 3\/4 cup sugar + extra for dusting the cake<\/li>\n
  • 3\/4 cup flour<\/li>\n
  • 2 teaspoons baking powder<\/li>\n
  • pinch of salt<\/li>\n
  • 1\/4 cup milk<\/li>\n
  • 1\/2 teaspoon vanilla extract (optional)<\/li>\n
  • 1\/4 teaspoon almond extract (optional)<\/li>\n
  • 3\/4 cup strawberry jam or fruit puree<\/li>\n<\/ul>\n

    Directions<\/p>\n

      \n
    1. Heat the oven to 475\u00b0F. \u00a0Line a large baking pan with parchment and move oven rack to the bottom third.<\/li>\n
    2. Beat the eggs and sugar on high for 4-5 minutes, until light and fluffy.<\/li>\n
    3. Combine flour, baking powder and salt in a small bowl. \u00a0Add in to the egg mixture, gently fold a couple times, then add the milk and extracts. \u00a0Continue to gently fold together until combined, but not overly mixed.<\/li>\n
    4. Spread the batter evenly onto the prepared pan. \u00a0Bake for 4-5 minutes.<\/li>\n
    5. Remove from the oven and sprinkle the cake with sugar. \u00a0Place a large, clean dish towel over the cake and carefully but quickly invert it. \u00a0Peel off the parchment carefully.<\/li>\n
    6. Spread the jam over the warm cake, then roll it up and place seam side down on a cutting board. \u00a0Let sit for a few minutes, then slice and serve.<\/li>\n<\/ol>\n

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