Systerkaka
nib sugar and pink strawberry icing.
In Sweden, the common way of baking cinnamon rolls (kanelbullar) is to put them in individual paper cups before baking. There is however a version where the rolls are put really close to each other in a pan, resulting in a large cake. A cake like that is often called Butterkaka (not refering to the Swedish word for sullen but the word butter in English or German) or Systerkaka (sister cake). I can’t really tell the difference between them, they are probably quite a like. I call my own version sister cake due to the pink strawberry icing which maybe is a bit unecessary I also use nib sugar, but it makes the rolls very pretty and girly which suits a sister cake!
- Systerkaka
dough:
50 gram butter
125 ml milk
25 gram fresh yeast
500 ml flour (= 300 gram flour)
1 egg
1 tbsp vanilla infused caster sugar
0.5 tsp cardamom, ground
filling:
60 gram butter, softened
2 tsp sugar
2 tsp cinnamon, ground
80 gram almond paste, grated (can be substituted with marzipan which however contains more sugar than almond paste).
topping, before baking:
1 egg, whisked
nib/pearl sugar
topping, after baking:
icing (made of a small amount of water and 4 tbsp icing sugar, I used strawberry icing sugar)
-
Melt the butter in a small sauce pan, add the milk and make sure that the mixture is around 37 degrees C. Place the yeast in a bowl and pour the milk and butter mixture over it. Mix well until the yeast has dissolved. Add flour, sugar, cardamom and egg. Combine to a soft dough and knead a few minutes until it’s smooth and shiny. Cover with a clean kitchen towel and leave to rise for 30 minutes until the dough has almost doubled in size.
Take the dough and use a rolling pin to roll out a large rectangle, about 30 cm * 40 cm wide. Spread the soft butter over the rectangle and then sprinkle sugar, cinnamon and grated almond paste over it. Carefully roll up the dough, starting with the long edge. Cut 3 cm wide slices with a sharp knife. Tightly place the slices cut side up in a quite small, about 20-22 cm wide, greased cake pan. I used a square one, but a round one is fine as well. Let the rolls rise for 40-50 minutes until they fill the pan generously. Brush the rolls with a whisked egg and sprinkle nib sugar evenly.
Bake in 175 degrees C, fan oven (or around 200 degrees C if using a normal oven), for about 18 – 20 minutes. When the cake cools, pour icing over it (mix a small amount of water with 4 tbsp icing sugar).
July 25th, 2007 08:19
They look wonderful! Very beautiful!
July 25th, 2007 09:44
jak z bajki… mam pytanie dotyczące pasty migdałowej-jak się ją robi(bo nie moge zlokalizować przepisu na Twoich stronach,a to pewnie pyszna rzecz.
jakbyś kiedyś była w Polsce to zapraszam do Trójmiasta(Gdańsk-Sopot-Gdynia).kąpieli w Bałtyku nie polecam,ale sa inne atrakcje:)
July 25th, 2007 19:54
Beautiful and very girlie!
July 26th, 2007 15:14
Dagmar, these rolls are fantastic! So beautiful!
I’m gonna tag this recipe, if you don’t mind!
July 26th, 2007 22:45
Avuca: Zamiast pasty migdalowej mozna wziasc marcypan (ktory zawiera wiecej cukru niz pasta migdalowa, ale bez problemow mozna zastopic paste z marcypanem).
Rosa: Thanks
Deborah: Thanks
Patricia: Thanks! I hope that you’ll like them!
July 28th, 2007 06:04
Sister cakes…That is really nice. The pink icing and sugar nibs really dress them up, but the spices probably are the best and smell wonderful, right?
July 29th, 2007 21:24
Elle: Yes, you’re right. The spices smell wonderful!
July 31st, 2007 19:04
Oh wow, the colors just spring out at you. This looks absolutely amazing.
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