Viking Magazine - May 2017 - 18

Q: What inspired you to create a blog and
your book, " Something Sweet " ?
A: I designed some books for others and a
couple of them have been cake books. In
some of these projects I have been involved
as both a photographer, designer and in one
case also as a baker. I'm a friend of Manuela
Kjeilen who runs the very popular blog
passionforbaking.com. She asked me why I
didn't create my own cake book. I thought
about that for a while and decided to give it
a try. I had the tools to do it. So I took a risk
and started the project " Something Sweet. "
I loved the idea of gathering all the recipes
that I have enjoyed all my life - my mom's
blueberry pie, my grandmother's chocolate
cake, fl uffy sweet buns and many more. I
wanted to create something that can make
my memories last and get passed on. If I can
bring the same joy of baking on to others, I
will be so happy.
Caramel Slices
These little delights are a rich, sinful treat for those who dare.
Ingredients
Base
1
cups almonds
1 ½ cups sugar
2 ½ tsp. baking powder
5 egg whites
Caramel Fudge
2 ½ cups sugar
¾ cup cream
cup butter
2 Tbsp. light corn syrup
1 pinch of salt
Chocolate Glaze
cup cream
1 cup dark chocolate
2-3 pinches of sea salt
Q: What made you decide to publish the
book in English?
A: When I fi nished the Norwegian version of
the book, a friend encouraged me to sell my
book in the United States. There are so many
Norwegian-Americans in the United States,
and they are often very proud of their origin.
I understand that they like the traditions of
Norway, and this book showcases a lot of
them. It contains many of the Norwegian
classic cakes, and I hope my recipes will give
my American readers lots of joy trying them
out.
Q: What are your future plans?
A: I'll continue to enjoy baking with my son.
I will also continue working with my blog
(somethingsweet.no). I hope to publish a
Christmas book this fall. It will contain all
the Norwegian classic Christmas cookies and
sweets.
Base: Roughly grind the almonds in a food processor. Leave a
few big pieces. This shouldn't take more than a few seconds, so pay
attention! Add the baking powder, and grind for another 5 seconds.
Whisk the egg whites on a medium setting in a clean bowl until
they start to form into a foam. Gradually add the sugar, whisking
until you have a moist and sticky meringue. Fold the ground
almonds carefully into the meringue.
Line a 9x13-inch ovenproof tray with baking paper, and pour in
the mixture. Bake in the oven at 335°F for 20-25 minutes.
Leave to cool.
Caramel Fudge: It's worth having a sugar thermometer for
this bit. Pour 1 cup of the sugar into a saucepan, and heat it on
a medium setting. Stir constantly, until the color is dark and
golden. Add the cream and the remaining sugar, and continue
to stir. At fi rst it may seem like it's clumping, but it should even
out eventually. Add butter, light corn syrup and salt, and continue
stirring until the temperature reaches 230°F. Take the caramel off
the heat, and let it stand for 5 minutes before pouring it into a
mixing bowl. Mix on a medium setting until it begins to stiffen and
lose its glossiness. Pour the caramel fudge over the nut base, and
leave in the fridge.
Chocolate Glaze: Chop the chocolate into small pieces and have
Blog:
somethingsweet.no
Book:
norwegianbaking.com
it ready. Heat the cream on a medium setting, taking it off the heat
when you notice it giving off steam, but before it begins to boil.
Add the chopped chocolate and stir until you have a slick, smooth
glaze. Let it cool a little before pouring it over the fudge. If it's too
warm, the fudge will melt. Sprinkle with a little sea salt, and place
in the fridge.
Tip: If the slices are kept in an airtight container, they should
remain fresh for at least a week in the fridge.
http://www.passionforbaking.com http://www.somethingsweet.no http://www.somethingsweet.no http://www.norwegianbaking.com
Viking Magazine - May 2017

Table of Contents for the Digital Edition of Viking Magazine - May 2017
