A new twist on an old classic found in “Kremdager”
(Cream Days) a free E-booklet published by tine.no
Pavlova cakes are named after the Russian ballet dancer Anna Pavlova. The Pavlova cake is flaky, crispy and melts in the mouth. A success at any party and a cake that’s easy to make. A temptation on any coffee table.
A delicious and easy variation on the Norwegian Christmas Cake from back when Granny was young. The cake tastes best fresh, but is suitable for freezing. Thaw it and heat it lightly in the oven before serving and it tastes almost fresh as new.
A delicious cake recipe found on kiwi.no
Roll cake is an old classic that never fails to delight. They are juicy
and tasty which makes them loved by both children and adults.
A quick and easy cake recipe found on jacobs.no
A delicious cake that you make quickly in an oven pan.
In context: “Bramble” comes from Germanic bram-bezi, whence come also German Brombeere, Dutch Braambes and French framboise. It originated before the year 1000; Middle English; Old English bræmbel, variant of brǣmel, equivalent to brǣm– (cognate with Dutch braam broom ).
Bramble bushes have long, thorny, arching shoots and root easily. They send up long, arching canes that do not flower or set fruit until the second year of growth. Brambles usually have trifoliate or palmately-compound leaves.
Bramble fruits are aggregate fruits. Each small unit is called a drupelet. In some, such as the blackberry, the flower receptacle is elongated and part of the ripe fruit, making the blackberry an aggregate-accessory fruit.
You can choose to see the name as refering to the cakes’ bushy look or refering to the fact that they contain blackberry jelly – Ted
The frosting in this recipe, when tightly covered, may be kept in refrigerator several days before using. It is a most useful frosting for it spreads and swirls very easily and will remain soft and creamy on the cake. Use it for picnic or lunch-box cakes, or for cakes that must be stored.
An almond maringue recipe found on droetker.no
An Italian bakink recipe found on brodogkorn.no
Pandoro or Gold Bread is delicious, sweet yeast baking from Italy,
where they also call it Royal Bread. It is often baked for Christmas
and is eaten both hot and cold.
I have three of these Presto flour promotion booklets from the 1930s All of them with illustrations in vivid deep watercolours like the one above. There are only six illustrations in each booklet, but becauce the watercolours are so exeptionally well done I chose to make a folder with the recipes and illustration as I usually do with blooklets and books with a lot more illustrations. This just because I felt like sharing these beautifull watercolours with you – Ted
A juicy apple cake recipe found in “Mett På En
Litt Sunnere Måte” (Full a slightly healthier way)
a free e-booklet publshed by tine.no
This cake is based on cottage cheese, which gives it a slightly acidic flavor that will go great with the sauteed apples wedges.
A traditional Norwegian baking recipe found on kiwi.no
The sediments from beer brewing was the start of the oldest
Norwegian sweet yeast baking. We have eaten wort cakes
for over 300 years in Norway.
Norwegian wort beer is a non-alcoholic drink made from water, malt and hops and added carbonic acid. In principle, wort beer is beer that has not been through fermentation. In Norway, wort beer is typically dark, roughly looking like Guinness. Wort beer is brewed by Ringnes, Hansa and Aass today.
Wort beer contains some minerals, malt sugar and some b vitamins. Maltese sugar provides fast energy, and the beer is therefore good as a sport drink. The beer is dark, sweet and with a little taste of hops.
This is a juicy, fresh cake with a nice taste of strawberries, which really makes it different and special. It is all right to use overripe berries, and you can also vary the seasoning as desired.