Made with love, Grandma Betty’s Swedish Espresso Cake is actually one in every of a form. The cake is coated in a pâte à choux crust, giving it a light-weight and ethereal texture that’s merely divine! With hints of wealthy butter and nutty almonds, this espresso cake is ideal for having fun with with a scorching cup of coffee!
I keep in mind consuming this on a regular basis rising up, as my grandmother cherished to bake, and this was one in every of her specialty recipes. She at all times stated that the important thing to a wonderfully scrumptious espresso cake was a lot of love! After Betty handed away, it took me and my cousins YEARS to excellent this recipe. We solely had one model of her handwritten recipe, and it was so laborious to decipher a few of her handwriting + she at all times baked from reminiscence, so who is aware of if the written recipe we had was even correct!
Now that we’ve lastly perfected her Swedish espresso cake, we will’t wait to share it with all of you ❤️ My hope is that you simply’ll get pleasure from this recipe simply as a lot as our household has for generations.
- All-purpose flour: That is the bottom of our dough, offering construction and stability.
- Water: You’ll want water to make the dough and the frosting.
- Salted butter: Be sure the butter is softened to room temperature for straightforward mixing.
- Eggs: Eggs are used to create the pâte à choux crust, giving this cake its gentle and ethereal texture.
- Almond extract: We flavored this espresso cake with almond extract, identical to Grandma used to make!
- Powdered sugar: This will probably be used to make the scrumptious frosting that goes on prime of the espresso cake.
- Sliced almonds (non-compulsory): Provides a pleasant contrasting crunch!
- Electrical mixer: You’ll want an electrical mixer to assist combine the dough components collectively.
How is Scandinavian Espresso Cake Completely different than Common?
The espresso cake we’re used to within the US is normally a typical candy cake with a streusel topping. A Scandinavian espresso cake is made with an almond-flavored dough and topped with a pâte à choux.
In step #4, we’re making a pâte à choux. It’s a pastry Choux pastry that’s made with butter, water, flour, and eggs. As an alternative of a elevating agent, choux pastry employs its excessive moisture content material to create steam, because the water within the dough evaporates when baked, puffing the pastry.
Match Foodie
Household Recipe Collection
All the recipes on this sequence are impressed by somebody particular in every of our households. These are the recipes we grew up having fun with throughout the holidays. From our hearts to yours ❤️
Add Extra Taste with Toppings & Fillings!
In case you can’t resist including some further taste to your espresso cake, attempt experimenting with completely different toppings. Listed here are a few of our faves:
- Cinnamon sugar
- Streusel (a crumbly combination of flour, butter, and sugar)
- Recent fruit (akin to blueberries or raspberries)
Fireside and Hand
Standing Mixer
This Fireside and Hand standing mixer is our favourite!
prime suggestions for this scandinavian espresso cake
- Make sure the loaves are lengthy and skinny sufficient, or you’ll find yourself with lumps.
- Be affected person in step #4 as you make the pâte à choux. You stir the components collectively over warmth. How lengthy you must warmth the pâte à choux and the way lengthy you must beat the combination will differ by stovetop. The purpose is for the components to warmth and thicken.
Retailer this espresso cake in an hermetic container at room temperature for as much as 3 days.
Non-compulsory topping: sliced almonds
-
Preheat the oven to 350ºF. Cowl a baking sheet with parchment paper.
-
Add the 1 cup flour, 1 tablespoon water, and ½ cup butter to a big mixing bowl. Use an electrical mixer to combine persistently till mixed and begins to crumble collectively, like moist sand. Utilizing your arms, press the dough collectively to kind a ball.
-
Separate the combination into two balls and place them on a baking sheet. Gently kind every ball into a protracted, flat, loaf-like form. Put aside. The loaves ought to be about 10×2-inches and about ½ inches thick.
-
Subsequent, add 1 cup water, 1 cup flour, 3 eggs, ½ teaspoon almond extract, and ½ cup butter to a saucepan. Stir and warmth the combination over medium/excessive warmth to a boil.
-
Take away the pan from warmth to beat the combination with a picket spoon to make a agency ball. This may take round 5 minutes. Be affected person as you make the pâte à choux. You stir the components collectively over warmth. How lengthy you must warmth the pâte à choux and the way lengthy you must beat the combination will differ by range prime. The purpose is for the components to warmth and thicken.
-
Unfold the combination evenly over the espresso cake loaves on the baking sheet.
-
Bake till golden brown, about 30-40 minutes, relying on the oven.
-
Whereas the espresso cake is baking, put together the frosting. Combine the powdered sugar, butter, almond extract, and heat water. Combine till easy. Observe that it’s extra of a glaze moderately than a thick frosting.
-
Take away the espresso cake from the oven and let the cake utterly cool earlier than frosting.
-
Serve instantly or retailer when cool in an air-tight container.
- Make sure the loaves are lengthy and skinny sufficient, or you’ll find yourself with lumps.
- In step #4, we’re making a pâte à choux. It’s a pastry Choux pastry that’s made with butter, water, flour, and eggs. As an alternative of a elevating agent, choux pastry employs its excessive moisture content material to create steam, because the water within the dough evaporates when baked, puffing the pastry.
Diet data is routinely calculated, so ought to solely be used as an approximation.
