I wasn't sure what to expect. It's got
an interesting soft and dense texture. I tried it when it was still
warm and it wasn't very good. It was way too eggy. The next day, cold
and set, it was super yummy. Then it tasted less like a bunch of eggs
and more like a solid custard. I decided I didn't want to take it to
work to share after all.
It's a very simple recipe and came
together quickly.
Swedish Egg Cake
1 & 1/3 cup flour
½ teaspoon salt
4 cups milk
10 eggs
3 tablespoons butter, melted
1 cup heavy whipping cream
1 tablespoon sugar
½ teaspoon vanilla
3 cups blueberries, fresh or frozen (or
any fruit you want)
¼ – ½ cup of honey (or sugar)
1 tablespoon cornstarch
Preheat oven to 375. Whisk together 2 cups of milk and 1 1/3
cups of flour and ½ tsp of salt. I used 2% milk and kosher salt.
Beat together 10 eggs and 2 cups of milk. Here, I took out the electric mixer because my little plastic whisk wasn't strong enough to beat this well. Add the flour mixture and beat until smooth.
I had a tough time making it smooth! Then I still had lumps left. The cake still turned out!
Melt 3 tablespoons of butter and pour
it in the bottom of a 9x13 inch baking dish. Add the cake batter and
bake for about 45 minutes until it is golden brown and poofy. It will deflate as it cools.
While it cools, make some whipped cream
and blueberry topping.
Whipped cream
In a cold bowl, beat together 1 cup of heavy whipping cream, 1 tablespoon of sugar and ½ teaspoon of vanilla until it makes peaks.
Blueberry topping:
Simmer together 3 cups of fresh or
frozen berries with ¼ – ½ a cup of honey and a heaping tablespoon
of cornstarch.
I think the topping was my favorite part.
