Scones

5 dl flour
0,5 dl sugar
2 ts baking powder
0,5 ts salt
135 g butter
2 dl milk
raisins

Mix the dry ingredients. Add butter and milk. Bake at 225 degrees for 10-14 minutes.

Muffinser uten melk & egg

1 dl havremelk
1,25 dl sukker
2,5 dl hvetemel
1 dl potetemel
½ dl kruskakli
50 g margarin
1,5 ts bakepulver
2 ts vaniljesukker
1,5 dl hakkede hermetiske pærer
frosne jordbær

Smelt margarinen og bland med alle andre ingrediensene enn jordbær. Legg deigen i muffinsformer og sett et jordbær i hver form. Stek på 200 grader i 20 – 25 minutter.

En kake med sjokolade og eplesyltetøy, som Jonni det ønsket

This cake is not a lie:

Deig:
sjokoladekjeks

Pålegg & pynte:
eplesyltetøy
hermetisk frukt
et eple (eller halv)

Bak sjokoladekjeksen som i instruksjoner, bare legg den på en kakeform. Kaken bør være minst en tomme tykk og den trenger litt mer en 15 minutter å modne.

Legg eplesyltetøy på kaken og dekorere med frukt. Hjerten og ringer i bilder er gjort med et eple og en kniv (og litt rød farge).

Seths & Tinas bursdagskake

The original recipe is for Runeberg's torte, a traditional Finnish pastry, which is eaten the 5th of February. The normal way is to bake the dough in muffin forms (for 10 minutes) and put some raspberry jam on them afterwards (I used cherry jam because I like it more). 

But, the cake variation by fii:

Dough:

200 g margarine or butter

2 dl sugar
2 eggs
2 dl wheat flour
2 dl bread crumbs
1 dl almond powder
2 ts baking powder
pinch of rum essence

Filling:
cherry jam

Frosting:
1 dl vanilla curd
2 dl powder sugar
3 ts lemon juice
3 gelatine leaves
red food color additive

Mix all the dough ingredients and bake in 200 degrees for 15-20 minutes.

Let the cake cool down before you split it into two halves and spread the cherry jam in between them.

Put the gelatine soak in cold water. Stir the vanilla curd and the powder sugar together and add the red color. Heat the lemon juice to boiling and melt the gelatine into it. Pour the juice to the vanilla curd mixture while stirring well. Put the filling to the fridge for a while (10-15 minutes I think - I had to be away for a longer time, and that's why the topping became so knobbly). After that stir on top of the cake and decorate with a marsipan figure and heart-shaped sprinkles. 

"Takk for Julian" -kake

Cake base:  
enkel sjokoladekake

Yogurt filling:
1,5 dl vanilla yogurt
200 g of plain cream cheese (eg. Philadelphia)
3 leaves of gelatine
pinch of vanilla essence (vanilla sugar goes certainly just as well)
about 1 dl powder sugar
2 ts lemon juice or water

Apricot filling:
apricot marmalade

Frosting:
150 g of milk chocolate
about ½ dl of cream
3 ts margarine or butter

Make cake according to instructions. Put the gelatine soak in cold water. Stir yogurt and cream cheese together and add the powder sugar and vanilla. Heat the lemon juice to boiling and melt the gelatine into it. Pour the juice to the yogurt mixture while stirring well. Put the filling to the fridge for a while (10-15 minutes I think).

Split the cake and spread apricot jam on the lower half. Spread the yogurt filling on top of the jam. Place the upper half on the lower one and spread a thin layer of apricot jam on top.

Heat the chocolate, cream and butter, in a water bath until the chocolate has melted. Stir until it's smooth and spread over the cake.

Tobis nesten-bursdagskake

(The cake on the right.)

Dough: 
5 dl wheat flour
2 dl brown sugar
2½ ts baking powder
2 tl vanilla sugar
1 dl dryed fruits
2 egg
150 g melted margarine or butter

Filling & decoration: 
apple jam
banana
grapes
preserved peach halves
preserved pineapple
a kiwi fruit
whipped cream

Cut the dryed fruits into small pieces and mix with flour and baking powder. Add all the other ingredients and stir well. Bake at 175 degrees for 30-40 min.

Moisturise cake with pineapple juice from the tin. Fill with apple jam and banana slices and decorate with the other stuff.

Lisas bursdagskake

Deig: 
3 egg
3 dl farinsukker
75 smør
1,5 dl melk
2 dl hvetemel
2 dl rugmel
1 dl potetemel
3 tl bakepulver
2 tl vaniljesukker

Fylling & pålegg: 
5 dl vaniljekrem
ca. 5 dl bjørnebær
sukker
2 ss potetemel
500 g marsipan

Visp egg og farinsukker. Tilsett meltet smør og melk. Bland tørre ingrediensene og tilsett til deigen. Stek ved 175 °C i 30 minutter.

Splitt kaka i to halver når den har kjølet og fukt den vel. Spre halv av vaniljekremen på den nedre halven. Kok bær, tilsett nok sukker (du må smake!) og avred med potetemel. Legg på kaka, øver vaniljekremen. Legg øvre halven på den annen.

Spre resten av vaniljekremen på kaka. Kavle marsipanen til en 3-5 mm tykk plate og legg på kaka. Pynte med marsipanroser og melis-vann-pålegg.