Swedish Kringle

From Chicago Tribune. Recipe by Sue Nordin.
Prep: 30 min
Bake: 45 min
Makes: 2 kringles

Pastry A:

1 c flour
1 pinch salt
1 stick (1/2 c) cold unsalted butter, cut up
2-3 tbsp ice cold water

Pastry B:

4 oz almond paste
1 c water
1 stick (1/2 c) unsalted butter, curt up
1 c flour
3 eggs
1 tsp almond extract


1 1/2 c confectioners’ sugar
1 tbsp unsalted butter, softened
1/2 tsp almond extract
1/2 tsp vanilla extract
2-4 tbsp milk or cream
2 tbsp toasted almond slices


  1. PULSE: For Pastry A, drop flour, salt, and butter into food processor. Pulse until crumbly. Pour in 2-3 tbsp water. Pulse until clumpy.
  2. FLATTEN: Tour out pastry clumps onto a sheet of parchment paper. Divide in half. Shape into 2 logs. Roll or pat each log into a thin rectangle, each about 14 in long and 4.5 in wide.Slide parchment onto baking sheet.
  3. SOFTEN: For Pastry B, swirl almond paste in the food processor, about 1 min. Set aside.
  4. BOIL: In medium saucepan, heat water and butter to a boil. Pull pan off heat. Immediately drop in flour. Use an electric mixer to beat smooth. Beat in almond paste, then eggs – one at a time! – then extract.
  5. BAKE: Spread half of Pastry B over one rectangle of Pastry A, completely covering A. Repeat with second triangle. Bake at 350 F until puffed and golden, about 45 min. Cool completely.
  6. ICE: For icing, beat confectioners’ sugar, butter and both extracts together. Add enough milk to achieve a spreadable icing. Spread half the icing over each cooled kringle. Sprinkle on almonds. Slice crosswise on the diagonal into 1 in thick strips.
  7. ENJOY!!

NOTE: This tasted great, but don’t make again.



2 large egg whites
1/4 tsp cream of tartar
dash of salt
1/2 c sugar
1/2 tsp vanilla extract


  1. Preheat oven to 200 F.
  2. In large bowl, combine egg whites, cream of tartar, and salt. Beat until soft peaks form.
  3. Gradually add sugar, beat until mixture is stiff and glossy.
  4. Add vanilla extract at the end.
  5. Bake on a cookie sheet lined with a silpat for 1.5 hours.
  6. Makes 36 5g meringues.
  7. TURN OFF the heat and leave the meringues in the oven until they are completely cool, 3 hours or more.
  8. It’s easiest to do this if you bake the meringues in the evening and let them cool overnight.
  9. Store the meringues in an airtight container to keep them crisp.
  10. Enjoy!

NOTE: These meringues are only 10 calories apiece. They have no fat and are high in protein. They are absolutely delicious and make an excellent snack if you’re dieting.

Swedish Sticky Chocolate Cake

NOTE: This recipe is best mixed by hand.

Cake comes out with a crisp/gooey crust and sticky moist inside. As the cake cools, the top sinks and cracks. This is normal. Recipe calls for a 9 inch pie plate. It also works well in an 8×8 brownie pan.

This is the traditional Swedish recipe. Beware any imitators. Local name is Kladdkaka.

Serves 8 (This is not accurate, I think it serves 2 at best)

Swedish Cake 1 Swedish Cake 2


1/2 c all purpose flour
1/2 c melted butter
1 1/3 c sugar
2 eggs
1/4 c cocoa powder (I used Frango Raspberry cocoa powder)
2 tsp vanilla extract
1 tsp almond extract (or mint, orange, or raspberry, if you like that)
pinch salt


1. Preheat oven to 300 F.

2. Lightly grease an 9 inch pyrex pie plate.

3. Bowl 1 – sift together dry ingredients.

4. Bowl 2 – stir eggs and sugar together until smooth. Takes about five minutes.

5. Add Bowl 1 flour mixture into Bowl 2 mixture. DO NOT OVERMIX. OVERMIXING will make your cake tough instead of light and airy. Just use a wooden spoon for a few rotations, and do it by hand.

6. Add in vanilla and almond extract. Add in butter. Stir lightly until just combined.

7. Pour batter into pie plate.

8. Bake on lower rack of preheated oven for 30-35 minutes, or until the center has SLIGHTLY SET. DO NOT OVERBAKE THIS RECIPE, it is SUPPOSED to be gooey and sticky when it’s done. Remember that the cake continues cooking even after you take it out of the oven. (THINK: Molten Chocolate Cake center, Fudgy Brownie Crust).

9. Take the cake out of the oven and let it sit on the counter for a whole entire hour. Try really hard not to eat the cake during that time.

10. Serve hot, serve cold, serve with ice cream, serve with whipping cream. Just eat and enjoy!

VERDICT: This will replace every brownie and chocolate cake recipe EVER. For bringing this recipe into the world, hug a Swede. 🙂

Swedish Meringue Recipe (No Cream of Tartar or Confectioner’s Sugar)

I have a bunch of recipes for meringues on my blog and in my recipe book collection. This recipe intrigues me greatly, because it’s so simple and doesn’t require any special ingredients. Almost everyone should have lemon, sugar and eggs at home – and from that, dessert! This is the first meringue recipe that doesn’t require cream of tartar, or confectioner’s sugar, that I’ve seen.

This recipe is technically for ginger meringues, but skip that if you don’t like ginger.



Lemon slice
3 egg whites, room temperature
¾ cup (5.25 ounces, 148 grams) natural cane sugar


1 teaspoon grated peeled fresh ginger OR cocoa powder OR vanilla extract  OR almond extract OR mint extract
A few drops food coloring (optional) (if you want pink or green or whatever color meringues in order to be festive or match the flavoring you are adding)


Preheat the oven to 200°F (95°C). Line a baking sheet with a silicone baking mat or parchment paper.

Wipe the inside of a grease-free bowl, preferably stainless steel, with the slice of lemon. Whisk the egg whites in the bowl, ideally with an electric mixer, until white and soft peaks have formed, about 2 minutes. Add the sugar little by little, whisking continuously until the mixture is glossy and stiff peaks form, 5 to 10 minutes. If you turn the bowl upside down, the egg whites should hold. Add the color and flavoring and whisk a bit more.

Using a tablespoon, place the meringue batter in spoonfuls on the baking sheet, about 1 tablespoonful for small meringues and 2 tablespoonfuls for large. You can also pipe out the meringues into shapes using a pastry bag.

Bake for 1 hour for small meringues or 2 hours for large. When they are done, they should be crisp on the outside and sound hollow. Turn off the oven and leave the meringues in the oven to cool.

Meringues should be stored in an airtight container and will keep for a few weeks.