Monday, September 17, 2007

ok. I'm done with the math. thanks google.

KRONANS KAKA (CROWN CAKE)
borrowed from ICA


150 grams (5.3 oz) almonds
3 eggs
2 deciliters (6.8 fl oz) sugar
75 grams (2.6 oz) butter or margarine
200 grams (7 oz) cold boiled or baked potatoes
the grated peel from half a lemon

use: 9 inch pan
bake: in 175C (350F) for 45 minutes

1. Butter a 22 cm (9 inch) pan (or larger, but then you will have to shorten the cooking time), and swirl breadcrumbs/corn flour/something else you prefer/ around inside.

2. Blanche, peel, and grate the almonds finely.

3. Grate the potatoes, or use a potato press.

4. Whip eggs and sugar until light and foamy.

5. Whisk in the softened butter and the grated almonds. Alternate between the two. Some bits of butter, a little almond, and so on.

6. Stir in lemon peel and potatoes.

7. Pour into pan, smooth the top, and bake.

Note: The potatoes have to be cold, like cooked the day before cold, or else they will melt the butter and the entire thing will end up too dense.

The recipe says to bake in the lower part of the oven. But I am not sure American and Swedish ovens operate the same way. Here in the US things burn if I put them in too low. So if you think that will happen, put it in the middle. Or trust your judgment. It’s done when it pulls away from the sides of the pan.

I’ve used google to calculate the American measurements. That’s why they are so anally exact. I am sure you can round them up and down, whatever seems reasonable.

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