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Ingredients for cake
● 2,8 l flour
● 2,8 l sugar
● 7 ml salt
● 12 eggs
● 7 dl milk
● 12 teaspoons baking powder
● 1350 gram butter
● 6 teaspoons vanilla powder
● 24 tablespoons cacao
● 14 dl water
Ingredients for frosting
● 150 gram granulated sugar
● 7 tablespoons of water
● 180 ml heavy cream
● 6 teaspoons of vanilla powder
● 500 gram butter at room temperature
● 3 teaspoons of fine salt (taste to see if you can detect the salt, if not add
more)
● 375 gram powdered sugar/icing sugar
Directions for cake
Preheat oven to 180 degrees. Sift together flour sugar and salt. Set aside. In
separate bowl beat eggs, milk, soda and vanilla. Set aside. In a saucepan bring
butter, cocoa and water to a boil. Combine 3 mixtures and mix till blended. Pour into
a greased pan. Bake it for around 25 minutes at 180 degrees.
Directions for frosting
Briefly stir together granulated sugar and water in a small saucepan so that the
sugar is diluted and covered with water, bring to a boil over mediumhigh heat.
Continue cooking, without stirring, until mixture turns dark amber in color, about
1520 minutes.
Remove from heat and slowly add in cream and vanilla, stirring with a wooden spoon
until completely smooth. Set aside until cool to the touch, about 25 minutes.
Combine butter and salt in the bowl of a stand mixer fitted with the paddle
attachment and beat on mediumhigh speed until light in color and fluffy, about 3
minutes. Reduce speed to low, add powdered sugar, and mix until completely
incorporated. Turn mixer off and scrape down the sides of the bowl, then add
caramel. Beat frosting on mediumhigh speed until airy and thoroughly mixed, about
2 minutes. Cover and refrigerate until stiff, about 45 minutes, before using. Spread
icing over cooled cake and sprinkle a little salt over it.
Scones (do x2)
● 2,5 liter flour
● 375 gram butter
● 50 gram bakingpowder (3,5 msk)
● 1 liter sourmilk (filmjölk)
● 56 tsk salt
● 12 tsk sugar
Mix all the dry ingredienser and mix in the butter in small pieces, add the sourmilk
and quickly knead it. Bake for around 1520 minutes at 225 degrees but check them
regularly to see if they’re done.
Tomato Soup
● 10 tablespoons milkfree butter (140 gram)
● 3 medium onion, chopped
● 3 cloves of garlic, grated or finely minced
● 2 dl flour
● 2.5 liters vegetable stock
● 4 cans whole tomatoes in juice
● 25 basil leaves, chopped
● 6 dl imat oatly
● salt and pepper
Heat a large pot over medium heat. Melt the butter, then add the chopped onions.
Add 1 teaspoon salt and 1 teaspoon pepper. Sauté the onion about 8 minutes until
they turn translucent, stirring occasionally. Add in the garlic and cook for 30 seconds,
or until fragrant. Sprinkle in the flour, and stir to cook the flour for 1 minute. Will look
like a paste. Slowly stir in the chicken stock, whisking the whole time so the flour
doesn't clump. Then add the canned tomatoes, basil and garlic. Cook it on the stove
top by bringing it to a boil, then cover and reduce heat to low and cook for 20 more
minutes.
Remove the lid, and either use an immersion blender or stand blender (careful when
blending hot liquids in a stand blender!). Blend until the soup is creamy. Then stir in
the heavy cream. Heat soup for another 510 minutes, or until the soup is warm.
Taste for salt and pepper.