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.

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.

Eple-vaniljekake (Maartens selkake)

Bottom:
3 ½ dl flour
2 ts sugar
100 g butter or margarine
2 tablespoons water

Apple filling:
500 g apples
2 tablespoons potato flour
125 g butter or margarine
1 ½ dl sugar

Vanilla filling:
4 leaves of gelatine
2 dl whipping cream
2 ts vanilla essence
1 ½ dl powdersugar
2 egg whites
200 g of plain cream cheese 
2 tablespoons lemon juice



Mix the bottom ingredients in a bowl. Roll flat and place to the bottom of a cake form. 

Cut the apples into small pieces and spread over the bottom. Put the butter and the sugar into a pan and cook until the mixture becomes caramel. Pour over the apples. 

Bake at 200 degrees for about 35 minutes and let cool. 

Put the gelatine leaves in cold water. Mix the vanilla essence to the cream. Whip the cream and add powdersugar. 

Whip the egg whites and mix with whipped cream and cream cheese. 

Heat the lemon juice until it's boiling and melt the gelatine into the juice. Add the lemon juice to the filling and pour to the form on top of the cake. Put into fridge for about three hours. 

Decorate with melted chocolate and a marzipan seal :).  

Rug-bjørnebær-hvitsjokoladepai

Bottom:
2 ½ dl wheat flour
2 dl rye flour
2 dl brown sugar
150 g margarine
½ dl of water

Filling:
5 dl vanilla cream (vaniljekrem; I used this one.)
100 g white chocolate
6 dl blackberries (or other berries)
¾ dl potato flour

Mix all the flour and brown sugar in a bowl. Melt margarine and add to the dough. Add the water and stir well. Place the dough into the fridge for a while so it's easier to handle.


Cut the white chocolate into small pieces with a knife. Mix with vanilla cream and place into the fridge.

Divide the dough to two parts. Roll out the first one to the size of the form (this is going to be the cover) and cut heart-shaped holes to it (or anything you wish). Roll out the rest of the dough and put it into the bottom and sides of a form.

Put the vanilla-chocolate mix into the form. Mix berries with the potato flour and add to the top. Finally, cover with the other dough part.

Bake in 200 degrees for about 40 minutes.
 

Original recipe, which I modified just a bit (in Finnish, but with very good pictures).

Ost-croissanter

3 dl vann

50 g gjær

200 g smør

7-9 dl hvetemel

ca. 200 g ost (hvitost passer bra)

1. Warm the water to the warmth of your hand (37 °C, or 45 °C if you're using active dry yeast). Dissolve the yeast in the warm water.

2. Stir in melted butter and most of the flour. Beat until the dough is smooth and elastic, adding more flour if needed.

3. Place the mixing bowl with the dough to some warm place out of air draught. Cover with a clean dish towel and let rest for 15-25 minutes. If you don't have a bowl big enough (which was my case), don't let the dough alone for a long time – it might try a runaway from the bowl and an invasion to the table and floor.

4. Take a piece of the dough and roll into a flat, round shape. Cut the circle into eight pieces and put a slice of cheese on each (using ostehøvel!). Roll pieces starting from the wide end and try to end up with croissant-shaped things. (This is not necessary, they'll taste good anyway.) Put on a large baking sheet with parchment paper and let rest for 20 minutes.

5. Bake at 225 °C for 12 minutes. Check occasionally. Croissants are ready when they have gotten just a little of brown colour.

Semlor (brød)

5 dl vann eller kokevann fra grønnsaker

50 g gjær

5 dl havregryn

5-7 dl hvetemel

0,5 dl sirup

0,5 dl olje

0,75 dl hvetekim

2 gulrøtter

0,75 dl solsikkefrø

(du kan også sette mer mel i stedet for noen av de tre siste ingrediensene)

1. Warm the water to the warmth of your hand (37 °C, or 45 °C if you're using active dry yeast). Dissolve the yeast in the warm water.

2. Stir in grated carrots, syrup, most of the flour and all the other dry ingredients. Beat until the dough is smooth and elastic, adding more flour if needed.

3. Add the oil, and stir well.

4. Place the mixing bowl with the dough to some warm place out of air draught. Cover with a clean dish towel and let rest for 15-25 minutes.

5. Roll the dough into 18-20 balls, maybe a little bigger than a golf ball. Put on a large baking sheet with parchment paper and let rest for 30 minutes.

6. Bake at 225 °C for 12 minutes. Check occasionally because the bottom burns easily.

Boller

2,5 dl milk

25 g baker's yeast
1 egg
0,75 dl sugar
1-2 ts kardamom
5-7 dl flour
75 g margarine

1. Warm the milk to the warmth of your hand (37 °C, or 45 °C if you're using active dry yeast). Dissolve the yeast in the warm milk.

2. Stir in the egg, sugar, cardamum and most of the flour. Beat until the dough is smooth and elastic, adding more flour if needed.

3. Add the melted margarine, and stir well.

4. Place the mixing bowl with the dough to some warm place out of air draught. Cover with a clean dish towel and let rest for 15-25 minutes.

5. Roll the dough into 18-20 balls, maybe a little bigger than a golf ball. Put on a large baking sheet with parchment paper and let rest for 30 minutes.

6. Bake at 225 °C for 12 minutes. Check occasionally because the bottom burns easily.