Can I make spettekaka without a special mold?
While a conical mold is traditional, you can improvise by shaping heavy-duty aluminum foil into a cone and lining it with parchment paper. The key is the conical shape for even baking.
DESSERT
Swedish Spettekaka (Spit Cake) with Fresh Berries and Cream
Spettekaka is a traditional Swedish spit cake, known for its intricate, towering appearance and delicate, crisp texture. This elegant dessert is often served at special occasions, beautifully complemented by fresh berries and a dollop of whipped cream.
HOW TO MAKE IT
Let's cook.
01
In a large bowl, beat the egg whites until stiff peaks form. Gradually add 1/2 cup of the granulated sugar, continuing to beat until glossy and firm.
02
In a separate bowl, beat the egg yolks with the remaining 1/2 cup of granulated sugar until light and fluffy. Stir in the vanilla extract and almond extract.
03
Gently fold the egg yolk mixture into the egg whites. Sift the potato starch and all-purpose flour over the egg mixture, then carefully fold until just combined, being careful not to deflate the batter.
04
Prepare a spettekaka mold or a cone-shaped form (traditionally, this is cooked on a rotating spit over an open flame, but for home use, a cone mold in an oven is common). Line the mold with parchment paper if not non-stick. Pour a thin layer of batter onto the mold, spreading it evenly.
05
Bake the first layer in an oven at 350°F/175°C for 5-7 minutes, or until lightly golden and set. Remove from the oven, add another thin layer of batter, and return to the oven. Repeat this process, adding thin layers and baking each until golden, for a total of 120 minutes, or until all batter is used and the cake is golden brown and crisp throughout. Allow the cake to cool completely in the mold.
06
Once cooled, carefully remove the spettekaka from the mold. Whip the heavy cream until soft peaks form.
07
Serve slices of the Swedish Spettekaka with generous dollops of whipped cream and a medley of fresh mixed berries.
About This Recipe
Spettekaka is a traditional Swedish spit cake, known for its intricate, towering appearance and delicate, crisp texture. This elegant dessert is often served at special occasions, beautifully complemented by fresh berries and a dollop of whipped cream.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For a truly authentic spettekaka, the layers should be very thin and crisp. Don't rush the baking process between layers. The extracts are key to its unique flavor.
Easy Substitutions
If potato starch is unavailable, you can use cornstarch, though the texture may be slightly different. Any fresh fruit can be used in place of mixed berries.
Storage & Reheating
Store spettekaka in an airtight container at room temperature for up to 5 days. It can become soft if exposed to humidity. Whipped cream and berries should be added just before serving.
Serving Suggestions
Serve individual slices on dessert plates with a side of freshly whipped cream and a colorful assortment of strawberries, blueberries, and raspberries. It also pairs wonderfully with a light fruit compote or a scoop of vanilla bean ice cream. For a festive touch, dust with powdered sugar before serving.
Common Mistakes
1. Adding too much batter at once: This will result in a dense, cake-like texture instead of the desired crisp layers. Apply very thin layers. 2. Not allowing layers to crisp: Each layer needs to bake until golden and set before adding the next to achieve the characteristic crunch. 3. Over-mixing the batter: Over-folding the flour and starch can deflate the egg whites, leading to a less airy cake. Fold gently. 4. Not cooling completely: Removing the cake from the mold too soon can cause it to break. Ensure it's fully cooled and firm.
Frequently Asked Questions
What gives spettekaka its unique flavor?
The combination of potato starch, which contributes to its crispness, and the vanilla and almond extracts are essential for its distinct, delicate flavor profile.
Can I prepare the batter ahead of time?
It's best to use the batter immediately after mixing, as the egg whites can lose their volume over time, affecting the cake's texture.
MORE TO KNOW
The traditional method for making spettekaka involves a rotating spit, which creates its distinctive conical shape and crispy layers. For home bakers, a conical mold (often made from metal or heavy-duty parchment paper) placed in a conventional oven is the most practical approach. The key is to apply very thin layers of batter and allow each to bake and crisp up before adding the next. This gradual baking process is what gives spettekaka its unique texture and appearance. Patience is crucial for success.
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