Skúffukaka með súrmjólk

Sheet cake with sour milk

And what do you do when you wake up early on a Sunday morning and when you look in the fridge you realize that there is still sour milk that needs to go?

That's right, you start baking a typical Icelandic skúffukaka for your coffee hour before breakfast!

Ingredients

Ingredients for the dough:

120 g brown sugar

170 g melted butter

2 eggs

300 g flour

1 tsp baking powder

1 tsp baking soda

100 ml boiling water

1 pinch of ground vanilla

40 g baking cocoa

1 tsp cappuccino powder

250 ml sour milk

100 ml boiling water

Ingredients for the cream:

150 g soft butter

200 g powdered sugar

4 Tbsp baking cocoa

1 pinch of ground vanilla

2 Tbsp light syrup

Desiccated coconut for sprinkling to taste

Preparation

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

Briefly mix all the ingredients for the dough (except the hot water!) in a large bowl.

Then pour in the hot water and stir in briefly. until a uniform, smooth dough is formed.

Line a baking pan (approx. 20 x 30 cm) with baking paper, pour the dough into it...

... and bake in a preheated oven at 350 °F (180 °C) upper and lower heat for about 30 minutes (test with a toothpick!).

Then take the cake out of the oven and let it cool thoroughly.

In a large bowl, beat the butter until fluffy.

Then gradually add the powdered sugar, the baking cocoa and the ground vanilla and stir in.

Finally, mix the syrup with the remaining cream.

Then spread the cream on the cooled cake.

Sprinkle the cream with coconut flakes to taste. (Here I sprinkled half of the cake with coconut flakes and the other half not, just for variety.)

Cut into cubes, store in the refrigerator and then serve well chilled.

By the way, we had the rest of the concentrated milk in a glass, sprinkled with a little coffee powder and cinnamon, with the cake. Also refreshing and delicious!

[Translated from here.]

Kaffi bitar

Coffee bites

Here I have another nice recipe for a coffee cake for your next coffee hour:

The dough mainly contains chocolate, eggs, chopped nuts and a little flour and of course coffee or, in this case, cappuccino powder. Yummy!

Ingredients

110 g butter or margarine

120 g block chocolate

200 g brown sugar

3 large eggs

100 g chopped nuts

120 g flour

50 g cappuccino powder

1/2 tsp cinnamon

1 pinch of ground vanilla
1 pinch of salt

1 tsp powdered sugar for sprinkling

Preparation

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

Grease a rectangular tart tin (approx. 35 x 15 cm) or similar or line it with baking paper.

In a saucepan over low heat, slowly melt the butter/margarine with the chocolate.

Then remove the pot from the heat and stir in the sugar and eggs one after the other.

Weigh the chopped nuts, flour, coffee powder and spices in a separate bowl...

... and add to the dough.

Mix everything thoroughly with a spoon until a smooth dough is formed.

Pour the dough into the prepared baking pan...

... and let it bake for about 30 minutes at 350 °F (180 °C) upper and lower heat (test with a toothpick!).

Allow to cool slightly in the mold, carefully remove from the mold, cut into rectangles and dust with the powdered sugar.

Bon appetit!

[Translated from here.]

Bláberja brauðréttur

Blueberry bread dish

After the bread dishes of the last few days were both hearty (once with leek, bacon and salami and once with ham and pepper ), today I have a sweet version for you: With baguette, cream cheese and blueberry jam. And cinnamon. Yummy!

By the way, it's a good idea to serve this dish not only as a dessert , but also for a leisurely breakfast :

Simply prepare it the evening before and leave it covered in the fridge overnight - and only bake it in the oven for half an hour in the morning. The perfect Sunday breakfast is ready!

By the way, we had a “plate meal”. Instead of one large pan, I used several small ones and reduced the baking time to 20 minutes (15 minutes with a cover and another 5 minutes without).

Ingredients for 4 - 6 servings

1 baguette

150 g blueberry jam

250 ml pure cream cheese

2 eggs

250 ml cooking cream

1/2 tsp cinnamon

1 pinch of ground vanilla

100 g brown sugar

1 tsp oil

Whipped cream and fresh blueberries for serving

Preparation

First grease a fireproof dish with the oil.

Cut the baguette into small cubes and add half of the bread cubes to the mold.

Heat the jam until it becomes liquid.

Then pour the liquid jam over the bread cubes.

Spread the cream cheese over the jam layer.

Add the remaining bread cubes on top.

Mix the eggs with the cooking cream, cinnamon and vanilla, ...

...sprinkle the brown sugar over the bread cubes...

...and pour the cream mixture over everything.

Cover everything with aluminum foil and let it sit in the fridge for at least 3 hours.

Preheat the oven to 325 °F (160 °C) upper/lower heat.

First bake the dish with the aluminum foil at 325 °F (160 °C) upper and lower heat for about 20 minutes.

Remove the foil and bake for another 10 minutes.

Alternatively, if prepared in portion molds, reduce the baking time covered to 15 minutes and bake without foil for a good 5 minutes, see above.

Then serve the dish warm with whipped cream and fresh blueberries.

Bon appetit!

[Translated from here.]