For midsummer I wanted to bake a delicious summer cake with lots of red fruits. I looked for inspiration in the Swedish cookbook ‘Sju Sorters Kakor’ and created my own version of their Pavlova recipe. Here’s my Pavlova with red fruits.
Like many Swedes, I am a big fan of meringue or maräng. As a child, when we bought bread in the bakery after school, I was sometimes allowed to choose a meringue too. We called it ‘foam’. The bottom of a Pavlova is a meringue bottom so it won’t surprise you that a Pavlova is one of my favorite cakes!
What do you need for Pavlova
3 egg whites at room temperature
150 grams very fine white sugar
100 grams powdered sugar
1 teaspoon corn flour
250 ml whipped cream
25 grams white sugar
Red fruits (a lot): blueberries, juniper berries, raspberries, strawberries,…
Take a stainless steel mixing bowl (I have one from Kitchen Aid) and make sure it is very well degreased. You can also clean it with half a lemon.
Add the egg whites and beat lightly with the whisk on the highest setting. Add the fine white sugar spoon by spoon. The next spoon should only be added when you see that all sugar is gone.
Reduce the setting to medium speed and add the icing sugar, again spoon by spoon. Finally, I also add a spoonful of cornmeal.
Put the mixture on a baking tray lined with baking paper. Smooth it out in a circle.
Put this in the oven at 100°C. Turn the oven off after an hour and leave the meringue in it until the oven has completely cooled down (and preferably even longer).
Do not remove the bottom for the pavlova from the baking paper until everything has cooled down completely. The meringue should still be a little moist in the middle.
Whip the whipped cream with a little sugar and decorate it on top of the meringue. Finish with the red fruits.
Variations on this pavlova are possible with figs, strawberries,…
March 25 is Våffeldagen and so, like many Swedes, I bake waffles. The typical Swedish waffles are heart-shaped. In the absence of a heart-shaped waffle iron, I just baked rectangular waffles. And of course that is fine too! A Swedish friend gave me 2 recipes for the Swedish waffles that she regularly bakes, depending on what she has at home.
Recipe 1: Swedish waffles
300 grams (liquid) flour
500 ml of whipped cream
teaspoon of salt
teaspoon of sugar
Mix half of the whipped cream with the flour. Beat the rest of the whipped cream and gently mix in the other half.
Recipe 2: Swedish waffles
200 grams of butter
350 grams of flour
1 teaspoon of salt
2 teaspoons of baking powder
750 ml of milk
Melt the butter. Mix the dry ingredients. Add the milk and then the melted butter.
In the waffle iron
Make sure your waffle iron is warm, grease the first waffle with a little butter (use a baking brush) and fill your waffle iron 3/4. Your waffle is ready after 2 minutes.
Toppings for Swedish waffles
With waffles and pancakes I, as a Belgian, mostly think of sweet toppings such as sugar, whipped cream, jam,… But I also like the Swedish heart-shaped waffles with savory toppings. Below you find some inspiration:
Warming up after a winter walk with a cup of a hot drink, it is literally heartwarming. In winter this warm drink can be glögg (the Swedish version of mulled wine) in Sweden. You can buy that glögg ready-made or you can make it yourself with this easy recipe for glögg.
I really don’t like glühwein, but I won’t say no to glögg. Some think that these are the same but I think there is a big difference in taste. And of course the glögg also includes pepparkakor!
There are many different recipes for glögg. Do you prefer a certain herb or not? Then experiment by taking it out, reducing or increasing the amount. Replace the cane sugar with dark brown sugar. Add cardamom or honey. Or cook orange peel with it. Plenty of variations!
If you would like it a bit more alcoholic, add a good splash of cognac, orange liqueur, port or rum and create your own recipe for glögg.
Ingredients for Swedish mulled wine
75 cl red wine
4 cinnamon sticks
2 tablespoons of grated ginger
4 tablespoons of cane sugar
50 grams of almonds
50 grams of raisins
20 cl freshly squeezed orange juice (you can also replace this with apple juice)
slices of 2 oranges (you can also replace this with apples)
How to make glögg
The recipe for glögg is really simple. Pour all ingredients in a large pot (except the orange slices, raisins and almonds) and boil it. Let it cool down. Ideally, you make the glögg a day in advance so all ingredients can take and give all the flavours.
Just before you want to serve the glögg, heat it up again until it boils. Strain the mixture and divide between the heat-resistant glasses. Finish the glögg with orange slices, almonds or almond slices and raisins. Serve with pepparkakor. Cheers!
P.S. You can also serve the orange slices, the almonds and the raisins on a small bowl, so everyone can add it according to their own taste.
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