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Photo by Kphoto

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

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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: http://www.recipezaar.com/bb/viewtopic.zsp?t=18352&sid=878c6163c03c508acc7b2cb7c5ea859f
Comments:
Kphoto
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.
Comments:
CookieWeasel
Oct. 19, 2009 4:26 pm
Great question and answers. Now I'm going to make one too, using recipe from ShareBear.
 
Kphoto
Oct. 20, 2009 2:35 am
Thank you ShareBear!! I owe you one! ;)
 
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