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Lussekatt. Saffron buns with a raisin on both ends. Ostkaka. Pudding made from rennet-curded milk, flavoured with bitter and sweet almonds. Pepparkakor. Crispy cookie made from ginger, cardamon, molasses and sugar. Prinsesstarta. Traditional sponge cake filled with jam and cream, covered with marzipan.
Ostkaka is an eggy, crustless cake with cottage cheese, ground almonds and lemon zest; it is usually served with whipped cream and jam. The meal is commonly enjoyed at a mild temperature, paired with jam or a fruity sauce like, cloudberry, cherries, raspberry, or strawberry, with lingonberry being a frequent choice, as well as fruits, cream or ...
General features. Swedish cuisine could be described as centered around cultured dairy products, crisp and soft breads, berries and stone fruits, beef, chicken, lamb, pork, eggs, and seafood. Potatoes are often served as a side dish, often boiled. Swedish cuisine has a wide variety of breads of different shapes and sizes, made of rye, wheat ...
Kladdkaka. Kladdkaka is a popular Swedish dessert. This dense, compact cake similar to a molten chocolate cake features a crisp exterior and soft, gooey interior. The ingredients are flour, eggs, butter, sugar, vanilla essence and cocoa powder. The main difference between kladdkaka and other cakes is the lack of baking powder.
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A semla, vastlakukkel, laskiaispulla, Swedish eclair, fastlagsbulle / fastelavnsbolle or vēja kūkas is a traditional sweet roll made in various forms in Sweden, [1] Finland, Norway, Denmark, the Faroe Islands, Iceland, Estonia, [2] and Latvia, associated with Lent and especially Shrove Tuesday in most countries, Shrove Monday in Denmark, parts of southern Sweden, Iceland and Faroe Islands or ...
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