Recipe Requests - Community - Allrecipes

the buzz

Welcome to The Buzz

Recipe Request Request a recipe  |  Learn More

Log in to add a comment to the recipe request. Join now to use this free feature.

Requested by:

Photo by Kphoto

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

My Profile | Cooks I Like
Reviews | Photos | Recipes | Menus | Blog

Kphoto is looking for: (2 recommendations)
I have been looking for years for a great Swedish Flop Cake recipe that has a fluffy cream filling! They sell them here in Chicago for a pretty penny! :/ Thanks!

Recommend a recipe

Last updated: Oct. 20, 2009 2:35 am
Posted: Oct. 19, 2009 4:56 am
Commented by: Christina
Oct. 19, 2009 5:04 am
Maybe something like this:
Oct. 20, 2009 2:34 am
Thank you for your help! :)
Commented by: SB
Oct. 19, 2009 5:35 am
Swedish Flop Cake Swedish Flop 1 package dry yeast 1/4 cup warm water 1/2 cup butter or margarine 2 cups sifted flour 1/2 teaspoon salt 2 egg yolks, beaten 1/4 cup milk, scalded and cooled to lukewarm 1 teaspoon vanilla Filling: 3 tablespoons flour 1/4 teaspoon salt 1/2 cup butter or margarine 1/2 cup milk 1/2 cup powdered sugar 1 teaspoon vanilla Topping: 1/4 cup butter or margarine 1/3 cup brown sugar 1 teaspoon ground cinnamon 1. Dissolve yeast in warm water. Meanwhile, mix flour and salt, then cut butter into the flour. Add the dissolved yeast, egg yolks, milk and vanilla. Mix well -- cover and refrigerate for 1 hour. 2. Meanwhile, make Topping: Combine butter, brown sugar and cinnamon until crumbly in a small bowl. Set aside. 2. Spread mixture in a well-greased 8-inch square pan -- spread topping over cake. Cover and let rise in warm place for 1 hour. Preheat oven to 350 degrees and bake dough for 35 minutes. Remove and cool. 3. Meanwhile, make Filling: Mix together flour and salt in a saucepan. Stir in milk -- cook, stirring constantly until thickened like paste. Cool. Beat together butter, sugar and vanilla until light and fluffy -- then gradually beat into the cooled milk mixture. The milk must be cooled completely for this to work. Mixture should be creamy. 3. Split cake in half to make 2 layers -- fill with filling, then replace top layer of cake.
Oct. 19, 2009 4:26 pm
Great question and answers. Now I'm going to make one too, using recipe from ShareBear.
Oct. 20, 2009 2:35 am
Thank you ShareBear!! I owe you one! ;)
We do our best to make sure that Allrecipes user contributions are appropriate, but if you see anything questionable, please let us know so we can address the issue.
Go Pro!

In Season

Speedy Weeknight Meals
Speedy Weeknight Meals

We’ll help you get dinner on the table in no time flat.

Back-to-School Eats
Back-to-School Eats

Get recipes that work for your busiest days.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!

Most Popular Blogs

Read our blog

Recently Viewed Recipes

You haven't looked at any recipes lately. Get clicking!
Quick Links: Recipe Box | Shopping List | More »
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States