Wednesday, June 06, 2007
Cissi's Rice Krispie Cake
Today is Sweden's National Day! Not very celebrated, but at least we don't have to work. (It was made an actual holiday last year.) I'm going out with my parents and Per on a picnic to Fjaderholmarna for the day.
Here's the cake I made for Ywette's birthday. I got the recipe many years ago from one of my best friends in Linköping where we went to university. We spent a lot of time together, often cooking and eating, and she made this for her birthday one year. I wasn't able to attend the party, but I did get the recipe and it's been sitting in my collection since then. Without me trying it, I should add. I don't know what kept me - this cake is pretty amazing, easy to make and super tasty. I really miss Cissi and her excellent cooking - she had a food blog for a while, but she doesn't update anymore and unfortunately we're out of touch.
Well - this cake. Make it. Make it now. You won't be sorry.
Cissi's Rice Krispie Cake
Serves 10-12 (or fewer, depending on greed)
For the layers:
4 egg whites
200 ml (0,8 cups) sugar
300 ml (1,2 cups) Rice Krispies
4 egg yolks
100 ml (0,4 cups) sugar
1 tbsp flour
the juice of one lemon
100 ml heavy cream (35-40% fat)
75 g unslated butter
300 ml heavy cream (35-40% fat)
pinch of sugar
1 kg/2 litres strawberries
Beat the egg whites until stiff. Add the sugar and beat again until glossy and thick. Fold in Rice Krispies, and spread onto a greased sheet of parchment paper in a jelly-roll pan or a rimmed cookie sheet. Bake in the middle of the oven at 125°C for 80 minutes. (Lower the temperature slightly if you've got a convection oven.)
Let the cake cool a little before flipping it over and carefully removing the paper. It might break a bit, so be careful.
For the cream, mix everything except for the butter in a small saucepan. Whisk on medium-low heat - never ever let it boil - until the cream thickens. Remove from heat and stir in the butter, a little at a time. Stir until it's completely melted, and then let the cream cool off.
Divide the cake into two layers, by splitting it down the middle. Spread the cream on one layer, top with the other. Beat the whipping cream with a pinch of sugar, and spread out to cover the cake. Decorate with lots and lots of strawberries.
Cissi also said that you can use chocolate instead of the lemon - just let pieces of chocolate melt into the cream with the butter. You can then omit the strawberries and instead decorate with shaved chocolate or pieces of a Daim bar. (Similar to Skor or Heath, I think.)
Recipe in Swedish:
Cissis Rice Krisp-tårta