By Barbara Sheen
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5. Put the second cake, flat side down, on top of the strawberries. Spread the rest of the whipped cream and then the strawberries on top of the second cake. The cake can be served immediately or it can be refrigerated for an hour before serving. Makes one cake. Serves 12. 38 Foods of Scandinavia (c) 2011 Kidhaven Press. All Rights Reserved. vanilla custard sauce, made with whipped cream, eggs, vanilla, and sugar, is often served on the side. “Whether served alone . . or with vanilla sauce, appelkaka is a treat,”18 says Diehl.
Progressive nature of, 18 during World War II, 18 See also Vikings Di Veccho, Jerry Anne, 40 Diehl, Kari on appelkaka, 39 on coffee breaks, 29–30 on fish and seafood, 10 dill in gravlax, 7, 9 importance of, 10 in roast beef smorrebrod, 20 environmental conscience, 18 fika, 29–30 Finland location, 4, 5 national dish, 23 progressive nature of, 18 reindeer sausage, 26 rusks, 16 Santa Claus’s headquarters, 43 during World War II, 21 fish and seafood dill in, 7, 9, 10 importance of, 6–7 60 lutefisk, 45, 46 flatbreads, 16 food regions map, 5 ginger cookies, 42, 42–44 glogg, 46, 47, 47 grains, 13–16 gravlax, 7–8, 9, 48 gummy candies, 36, 36 Gustav V (king of Sweden), 23 ham, 46 herring, 8, 10, 48 history fish, 7 pea soup, 21 princess cake, 39 rye bread, 13 smorgasbords, 50–51 spices, 10, 31 holidays Christmas, 41–44, 42, 45, 46–48 Midsummer’s Day and Eve, 51 Iceland as colony, 6 location, 4, 5 progressive nature of, 18 Foods of Scandinavia (c) 2011 Kidhaven Press.
Lingonberries: Sour red berries. lutefisk: Dried salted codfish. marzipan: A sweet paste made from ground almonds. pepparkakar: Ginger cookies. plattar pan: A pan used to make pancakes. 55 (c) 2011 Kidhaven Press. All Rights Reserved. porridges: Soft foods made by boiling grains in milk or water. rusks: Twice-baked breads. sillsallad: A salad made with pickled herring and beets. smorgasbords: Large buffets of appetizer foods that lead up to the main meal. smorrebrods: Thick open-faced sandwiches.