This basic recipe works for both crisp and soft meringue. In Sweden we normally make French meringue and it works well for baking, but if you plan to make buttercream you need Swiss or Italian meringue since they are more stable.
In may seem odd to some, but Swedes often eat cake without icing or buttercream. In my opinion, this moist, airy and delicately flavored cake needs nothing but a good cup of coffee or tea – or why not a glass of ice cold milk? A superb base recipe for all your muffins, cupcakes and cakes!
This recipe came about when I was making chocolate icing and forgot to melt the butter first. I love a hint of coffee but it can be skipped. Not as sweet as American frosting, this has a rich chocolate flavor and smooth, buttery consistency.
This self-saucing pudding was introduced to me when I was an exchange student in Australia. I prefer baking it in a larger dish, which results in more sauce at the bottom, then serve it with vanilla ice cream. For formal occasions I use individual ramekins instead.
This easy, no bake cheesecake is traditionally served during Easter in Russia and other Slavic countries. It is quick to make but takes a few days to mold in the refrigerator. It is definitely worth it!
This is a smooth, creamy buttercream that is less sweet and buttery in flavor than most frostings. It was the frosting originally used for Red Velvet Cake. It uses regular sugar instead of powdered sugar and is really easy to make.