Sosterkake Recipes

SOUR CREAM SUGAR COOKIE CAKE

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs and vanilla. In another bowl, whisk flour, salt, baking powder and baking soda; add to creamed mixture alternately with sour cream, beating after each addition just until combined. Spread into a greased 13x9-in. baking pan., Bake until a toothpick inserted in center comes out clean, 20-25 minutes. Cool completely on a wire rack. Spread frosting over top. Decorate with optional toppings as desired.

SOSTERKAKE

Steps:

• Cream butter, eggs, and sugar. Add remaining ingredients.
• Bake at 350 degrees for 1 hour in 2 greased and floured bread tins.

NORWEGIAN KRUMKAKE

Steps:

• Place butter in a medium skillet (preferably not nonstick or cast iron so that you can more easily see the color change) and heat over medium low heat, swirling the pan frequently. Once the butter has melted, continue to cook over medium low, swirling the pan frequently, until the butter has a nutty aroma and is golden brown in color. Don't walk away from the stove! Brown butter can go from perfect to burnt in a matter of seconds. Transfer brown butter to a bowl to cool.
• Whisk salt, cornstarch and flour together in a medium bowl. Set aside.
• Combine granulated sugar and eggs in a large bowl and whisk until fully combined and no lumps of sugar remain. Slowly whisk in cooled brown butter and vanilla extract. Keep whisking until the mixture is emulsified and cohesive.
• Add milk and water and whisk until fully combined. Add flour mixture and whisk until batter is smooth and no lumps remain. Rest batter for 30-45 minutes at room temperature.
• Working with 1 tablespoon of batter at a time, bake cookies on a krumkake iron, either an electric model or one that goes on the stove, according to manufacturer's instructions. It may take a few tries to get the hang of how your iron works so be patient. I like to err on the side of a cookie that is darker in color. They are more crisp and have better flavor.
• Remove the hot cookie from iron and place it on a clean kitchen towel. Quickly, while the cookie is still hot, carefully roll the krumkake around a cone-shaped form. Use the towel to help start the rolling process if the cookies are too hot for your fingers. The sooner you begin rolling the better. The cookies will almost immediately start to harden as they cool and become difficult or impossible to roll into a cone shape. Let the rolled cookie rest with the form inside, seam side down on the clean towel, while the next cookie is baking. Remove the cone form and transfer krumkake to a wire rack to cool completely. Repeat with remaining batter. Serve.