Húsfreyjuterta

Housewife cake

I got to know this "housewife's cake" through an Icelandic friend in the Westfjords - to be honest, I have no idea why it's called "housewife's cake". I've now come up with a few variations, with different cake bases, but what they all have in common is the cream filling and the caramel icing on the cake.

This version is a dessert cake for about 6 people.

Ingredients

4 eggs

160 g sugar

60 g flour

60 g potato flour

1 tsp baking powder

100 g grated chocolate

500 ml whipping cream

2 Tbsp maple syrup

2 Tbsp brown sugar

1 Tbsp butter

1 pinch of ground vanilla

Preparation

Preheat the oven to 350 °F (180 °C) upper/lower heat.

Beat the eggs and sugar until frothy.

Add flour and baking powder and work into a smooth dough.

Finally, stir in the grated chocolate.

Then put the dough into two springform pans (20 cm) lined with baking paper and bake in a preheated oven at 350 °F (180 °C) upper/lower heat for about 20 minutes (test with a toothpick!).

Then let the baked cake bases cool thoroughly.

Beat approx. 300 g of whipping cream until stiff.

Carefully remove one cake base from the baking paper, turn it over and place it on a cake plate or similar.

Then spread the whipped cream on the bottom layer and place the second layer (also upside down) on top. (Tip: Set aside some of the whipped cream to decorate the top layer!)

For the caramel cream, slowly heat the remaining cream with the maple syrup and sugar in a small saucepan over medium heat and then simmer, stirring occasionally until the mixture thickens nicely.

Finally add the butter and ground vanilla and stir.

Then let the cream cool thoroughly and then spread it on the cake.

Decorate with a little cream to taste

ddd

I also spread salt caramel pieces on top of the cream, partly for the look and partly because my daughter loves salt caramel so much - and it really fits here!

Then serve the cake well chilled.

Bon appetit!

[Translated from here.]