Kirsebærkremkake and Riskrem

Yesterday I said I would post some yummy Norwegian recipes on here.  I tried to choose a couple with ingredients most people would have, and that would be easy ( Lefse and Krumkake are great, but Lefse is complicated and you need a Krumkake grill for Krumkake) to make. So I chose Kirsebærkremkake and Riskrem. They are both tasty! So here they are!

　

　

Kirsebærkremkake ( Cherry Cream Cake)

The Cake:
2 cups (almonds or other nuts
2 cups ( confectioners' sugar
8 egg whites

Cherry Cream:
1/4 cup whipping cream
2 egg yolks
2 T confectioners' sugar
3 1/2 T chocolate sauce or syrup
3 1/2 T cherry juice

The Cake:
Grind almonds twice, the second time with the confectioners' sugar. The almonds should have the consistency of flour. Whip the egg whites until stiff but not dry, and blend with the nuts. Divide and spread batter in two greased 9-inch (23 cm) springform pans, and bake at 320 degrees F (160 degrees C) 25 to 30 minutes. Cool slightly in pan before removing to rack to cool completely. Makes two 9-inch layers.

Cherry Cream:
Beat the cream until firm and glossy. Add eggs and confectioners' sugar which have been whipped together until light and fluffy. Stir in the chocolate sauce or syrup, and add cherry juice to taste. Place one cake layer on platter, baked side down, and cover with half of the cream mixture. Add second layer, baked side up, and top with remaining cream. Keep refrigerated until serving time.

Riskrem

Ingredients
1 Quart milk
3/4 Cup long-grain white rice
1/2 Cup plus 1 to 2 Tbsp superfine sugar
1 Tsp salt
1/2 Tsp almond extract
1/2 Cup almonds
1/2 Cup frozen raspberries, thawed
2 Cups whipping cream
3 Tbsp cloudberry or lingonberry preserves

Preheat your ove to 350º.


In a 3-4 quart non-stick sauce pan simmer the milk, rice, 1/2 cup sugar and salt. Make sure to stir the mixture often until the rice is tender. Simmer until the mixture will thicken to the consistency of porridge about 30 minutes. Add the almond extract. Pour the mixture into a large bowl and let cool, stiring occasionally for approximately 15-20 minutes.
Bake the almonds in a 9-inch pie pan until golden, approximately 10 minutes. Save one almond and chop the rest. The reserved almond should be hidden in the rice pudding and the person who finds it gets a gift.

To make the raspberry topping place the raspberries in a blender and blend until smooth. Strain the puree through a fine wire strainer to remove the seeds. Discard the seeds and sweeten the puree with the remaining sugar to taste.


With your mixer on high speed, in a large bowl whip the cream until soft peaks form. Fold the whipped cream into the cooled rice along with the reserved almond, chopped almonds. Mix until just blended.


To serve, heat the raspberry mixture in the microwave until just hot. If the preserve mixture is too thick add in a little hot water and whisk until smooth.


Serve and drizzle with the preserves or raspberry sauce.

Enjoy! :)

Shabbat Shalom!