Are You a Master Baker or Disaster Baker? Contest and Giveaway RECIPE #5

Recipe #5 Manuela’s Norwegian Vanilla Buns

Norwegian Vanilla Buns

Recipe by Manuela Kjeilen. (All photos courtesy of passionforbaking.com’s Lise Sternersen, and the dishes featured in the photos were created by Manuela Kjelien unless otherwise noted). 

I hope that everyone that’s baking along is feeling more like a “Master” Baker than a “Disaster” Baker; especially since we’re about to bake Recipe #5. Seeing all of your beautiful photo entries in the WOOBOX Gallery gives me a sense of pride as we bake together in the challenge – keep up the good work! Hard work always pays off, and just like one of the contestants said to me last week: “This is a marathon not a sprint but the effort is so worth the chance of winning that Ankarsrum Mixer!”

Here’s a photo of the mixer just to give you a little motivation. Isn’t she a beauty?

Ankarsrum Mixer

Photo by Ankarsrum USA Original

If you’re here for the first time and would like to join the challenge or check out what we’ve been up to, click the links to view Recipe #1 Mocca Meringues Ice Cream Cake, Recipe #2 Norwegian Cream Cake, Recipe #3 Manuela’s Best Vanilla Cupcakes and Recipe #4 Manuela’s White Macarons with Milk Chocolate Fudge

The requirements for this weeks challenge are the same as the previous three weeks and are written below: 

Bake the next recipe in the challenge series then take a photo of your “Master or Disaster” piece. The Woobox Submission Form is listed at the end of this post, and it’s also where you will share a photo of your creation. The link will be available on all my social media sites for easy access to post your photos for the entire duration of the contest. 

*NOTE* 

In order to be eligible to win the $700.00 Ankarsrum Original Mixer you must enter a photo for ALL 6 recipes in the challenge. To win the Baking Book: Love Manuela,  you are required to enter 3 recipe photos.FOR THE

OFFICIAL RULES CLICK HERE

RECIPE #5, Manuela’s Norwegian Vanilla Buns 

Norwegian Vanilla Buns Recipe

Recipe by Manuela Kjeilen. (All photos courtesy of passionforbaking.com’s Lise Sternersen, and the dishes featured in the photos were created by Manuela Kjelien unless otherwise noted). 

This stunning creation is the work of Norwegian born award-winning blogger and “Master Home Baker” –  Manuela Kjeilen.

( You can read more about Manuela and the Contests Official Rules HERE )

Attached to each of the six recipes sent to me by Manuela were notes written by her as they related to one of the recipes. Below is what Manuela said about Recipe #5:

I also would love for [the contestants] to make my sweet buns, a typical Norwegian sweet bun, topped with a custard, and coconut, these are sold in all the bakeries in Norway and are my favorite!

I now understand Manuela’s love for Norwegian Vanilla Buns; as they have become my new favorite dessert. The bread is savory, sweet, delicious, and filled with her pastry cream recipe.

Despite my new love affair with Vanilla Buns, this recipe is a labor of love. You will need a full day to make this recipe in order to allow the dough time to rise not just once, but 3 times. To give you a bit of insight into what I mean, I started baking this recipe at 8 AM and didn’t finish the recipe until 3:45 PM.

My biggest fear going into this week’s bake resides within the fact that I’ve always struggled when baking with yeast. I can’t ever figure out the perfect temperature to allow the yeast to grow; nor have I ever really taken the time to investigate the proper method. This week was no exception, and I was so frustrated that I had to contact my friend Lynn Beamer to get help. This is how our text conversation went (the information within the conversation is very useful for the recipe):

ME: Hi Lynn, sorry to bother you, I’m in desperate need of baking advice! What if my yeast doesn’t “Bubble” like the recipe says?”

ME: I’m afraid! 😱

LYNN: Was the temp too hot?

ME: I have no idea! The instructions say use “lukewarm” milk

LYNN: Put an instant read thermometer in the liquid. More than 115 degrees probably dead!

ME: Ok, I’ll have to make it again! UGH! 

LYNN: Always have the liquid at 110-115 when using yeast for bread

ME: Thank you Lynn🧡

The disaster was averted with the help of Lynn and her calm direction as my second batch worked perfectly. I’m not sure why it has taken me fifty plus years to learn the correct temperature for lukewarm…stubbornness I suppose. 

Now that you’ve seen the STUNNING photo of Manuela’s Norwegian Vanilla Buns above, say hello to my rendition.

Vanilla Sweet Bun Recipe

Recipe by Manuela Kjeilen, Food and Photo by At Home with Rebecka

Some Thoughts on My Fifth Bake

My sweet buns turned out beautifully; and I was so tempted to eat them after waiting all day that I ate 2 before they could even cool! I didn’t care though because they were delicious!  I had enough dough to make 10 more buns, so I decided to experiment with flavors and added a tablespoon of Nutella to a few buns and some raspberry jam to the rest (see photos below).

Although the recipe takes several hours to make, I’m happy to add Manuela’s Vanilla Sweet Buns to my archive of baking recipes. The recipe is super versatile, and I plan to make them again and fill them with Swiss cheese, ham, and bacon (of course). YUM!

Vanilla Sweet Buns Recipe

Recipe by Manuela Kjeilen, Food and Photo by At Home with Rebecka

Manuela’s Norwegian Vanilla Buns Notes

You will need the following items in order to successfully bake this recipe: 

  1. Stand Mixer with dough attachment (If you don’t own a stand mixer you can use the old fashioned way, mix and kneed the dough by hand)
  2. Two baking sheets lined with parchment 
  3. The recipe conversions from European Measurements are Manuela’s US converted recipes or were calculated with the iPhone APP “Kitchen Pro”

Manuela's Norwegian Vanilla Buns

  • Difficulty: medium
  • Print

SWEET DOUGH INGREDIENTS:

  • 2 CUPS (480 ML) LUKEWARM MILK
  • 2 . TEASPOONS DRY ACTIVE YEAST
  • 1 CUP (225 G) SUGAR
  • 8  CUPS (900 G) ALL-PURPOSE FLOUR
  • 4 EGGS, AT ROOM TEMPERATURE
  • 1/2. TEASPOONS SALT
  • ⅔ CUP (150 G) UNSALTED BUTTER, AT ROOM TEMPERATURE, CUT INTO 10 TO PIECES

FILLING:

  • VANILLA CREAM RECIPE
     
    • 2 CUPS (500 ML) WHOLE MILK
    • 1- 2 TEASPOONS VANILLA BEAN PASTE, OR SEEDS OF ONE VANILLA POT
    • 1/2  CUP (85 G)  SUGAR
    • 4 TABLESPOONS CORNSTARCH
    • ¼ TEASPOON SALT
    • 6 LARGE EGG YOLKS
    • 3 TABLESPOONS (45 G) CHILLED UNSALTED BUTTER, CUT INTO PIECES

    DIRECTIONS FOR THE FILLING:

    • In a saucepan over medium heat, heat the milk and vanilla bean paste, stirring occasionally, until the milk is hot but not boiling
    • Meanwhile, in a medium bowl, combine the sugar, cornstarch, and salt.
    • Whisk in yolks all at once until light and fluffy and batter reaches the ribbon stage.
    • As you continue whisking, slowly add one-third of the hot milk to the yolk mixture to temper the egg yolks.
    • Whisk in remaining milk into yolks and return entire mixture to saucepan.
    • Place over medium heat and whisk frequently until the mixture begins to boil.
    • Whisk the mixture vigorously for 2 minutes, while boiling, until the cornstarch dissolves completely.
    • Remove the pan from the heat.
    • Strain the vanilla cream mixture through a fine-mesh strainer into a bowl.
    • Whisk in the butter.
    • With a silicon, spatula spread the vanilla cream to a thin layer on a small baking sheet.
    • Lay a sheet of plastic wrap directly over the vanilla cream.
    • Allow it to cool to room temperature, then refrigerate for a few hours.
    • When ready to use, loosen the cream with a spatula or whisk.
    • Pastry cream should be refrigerated and used within 3 days of making.

GLAZE:

  • 1 CUP (110 G) CONFECTIONERS’ SUGAR
  • 1-3 TABLESPOONS MILK
  • 1 TEASPOON LIGHT CORN SYRUP

TOPPING:

  • 1  CUP (150 G) COCONUT (I used unsweet flakes)

DIRECTIONS FOR THE SWEET DOUGH:

  •  Preheat oven to 350F (180 C). Line 2 large baking sheets with parchment paper.
  • In the bowl, of a standing mixer, fitted with a dough hook attachment, pour in the warm milk(110-115 on a instant read thermometer), add the sugar and yeast and whisk until dissolved.
  • Rest for 5 minutes, the mixture should bubble up a little bit.
  • Add the eggs, salt, and flour, mix on low speed until all of the ingredients have come together.
  • Continue to mix on medium speed for about 10 minutes.
  • After 10 minutes, add the butter to the dough mix, piece by piece, and continue mixing on low speed.
  • The butter needs to mix completely into the dough, so stop the mixer occasionally and scrape the sides of the bowl to break up the dough.
  • Once the butter is completely incorporated into the dough, mix on medium speed for another 15 minutes, until the dough becomes sticky and soft and somewhat shiny.
  • Increase to medium-high speed for about 1 minute and you should hear a slap-slap-slap sound as the dough hits the sides of the bowl.
  • You should then be able to gather it all together and pick it up all at once in one piece when it’s ready.
  • Take the dough out of the bowl, cover your beautiful hands with flour and push each corner of the dough to the middle, all the way around.
  • Turn the round dough with the seam side down, into a greased bowl, covered with a kitchen towel and let it rise for 45 to 60 minutes or until doubled in size.
  • Divide the dough into 24 equal pieces (I got 34)
  • Shape each piece into a ball.
  • Lay the buns on prepared baking sheets, spaced about 2″ apart, as they will rise quite a bit.
  • With floured hands, press each of the balls down/flat.
  • Place a clean tea towel over each of the baking sheets, and let rise for about 30/ 45 minutes.
  • Remove the tea towel, and with floured hands, lightly press the dough down again with the palms of your hand,  and with your knuckles in the center of each bun make an indentation (see the video).
  • Place the tea towel over the buns again and let rise another 30 minutes,
  • Just before filling each bun with vanilla cream, you can with your knuckles once again make the indentation a bit larger.
  • Fill the centers with a generous amount of vanilla cream /pastry cream.
  • glaze with egg wash, optional
  • Bake until golden brown around edges, which typically takes about 15-20 minutes.

DIRECTIONS FOR THE GLAZE:

  • As the buns are baking, combine the glaze ingredients.
  • Warm the glaze for 30 seconds in the microwave.
  • Drizzle glaze over baked buns and sprinkle with coconut.
  • In my opinion, the more coconut, the better it tastes!
  • Allow buns to cool several minutes before enjoying these Norwegian school buns!
  • Norwegian Vanilla Buns taste best eaten the same day.

Now it’s your turn to bake your “Master or Disaster” piece! Remember you must post a photo of your completed dish to the WooBox link (listed below) by September 1, 2018 Midnight CST 

If you need step-by-step instructions after reading Manuela’s recipe, then please check out her helpful how to videos. (Manuela’s beautiful photos of her creations are located HERE), and be sure to add a photo of your rendition to the WOOBOX entry form below. Happy Baking!

http://

Vanilla Sweet Buns Recipe

Recipe by Manuela Kjeilen, Food and Photo by At Home with Rebecka

Vanilla Sweet Buns Recipe

Recipe by Manuela Kjeilen, Food and Photo by At Home with Rebecka

Vanilla Sweet Buns Recipe

CONTEST TIMELINE

June 18, 2018 Initial Rules and Information Post

June 24, 2018 First Recipe in the series Announced (Recipe #1)

July 1, 2018 First Recipe Due Midnight CST

July 8, 2018 Second Recipe in the series Announced (Recipe #2)

July 15, 2018 Second Recipe Due Midnight CST

July 22, 2018 Third Recipe in the series Announced (Recipe #3)

August 1, 2018 Third Recipe Due Midnight CST

August 5, 2018 Fourth Recipe in the series Announced (Recipe #4)

August 15, 2018 Fourth Recipe Due Midnight CST

August 19, 2018 Fifth Recipe in series Announced (Recipe #5)

September 1, 2018 Fifth Recipe Due Midnight CST

September 9, 2018 Sixth Recipe in series Announced (Recipe #6)

September 15, 2018 Sixth Recipe Due Midnight CST




Are You a Master Baker or Disaster Baker? Contest and Giveaway RECIPE #4

Are You a Master Baker or Disaster Baker? Contest and Giveaway

Recipe #4 Manuela’s White Macarons with Milk Chocolate Fudge

White Macarons Recipe

Recipe by Manuela Kjeilen. (All photos courtesy of passionforbaking.com’s Lise Sternersen, and the dishes featured in the photos were created by Manuela Kjelien unless otherwise noted).

I’ve never made a macaron in my life and the thought of having to bake one for this challenge made my heart pound. I’ve been dreading this week ever since I learned macarons were on Manuela’s hand-picked list of recipes for the challenge.  Making something so delicate and beautiful is very intimidating for my skill level, but despite my mixed emotions towards the macaron; I knew I had to overcome my anxiety and push myself for the sake of the challenge. I just kept telling myself, “relax, take it easy, you got this. Now just do it and bake like a master!” I feel a headache coming on! 

If you’re here for the first time and would like to join the challenge or check out what we’ve been up to, click the links to view Recipe #1 Mocca Meringues Ice Cream CakeRecipe #2 Norwegian Cream Cake  and Recipe #3 Manuela’s Best Vanilla Cupcakes Recipe

The requirements for this weeks challenge are the same as the previous three weeks and are written below: 

Bake the next recipe in the challenge series then take a photo of your “Master or Disaster” piece. The Woobox Submission Form is listed at the end of this post, and it’s also where you will share a photo of your creation. The link will be available on all my social media sites for easy access to post your photos for the entire duration of the contest. 

*NOTE

In order to be eligible to win the $700.00 Ankarsrum Original Mixer you must enter a photo for ALL 6 recipes in the challenge. To win the Baking Book: Love Manuela,  you are required to enter 3 recipe photos.

FOR THE OFFICIAL RULES CLICK HERE

RECIPE #4

Manuela’s White Macarons with Milk Chocolate Fudge

White Macaron RecipeWhite Macarons with Chocolate Fudge: Recipe by Manuela Kjeilen. (All photos courtesy of passionforbaking.com‘s Lise Sternersen, and the dishes featured in the photos were created by Manuela Kjelien unless otherwise noted) 

This stunning creation is the work of Norwegian born award-winning blogger and “Master Home Baker” –  Manuela Kjeilen.

( You can read more about Manuela and the Contests Official Rules HERE )

Attached to each of the six recipes sent to me by Manuela were notes written by her as they related to each one of the recipes. Below is what Manuela said about Recipe #4:

I would love it if they (that’s you) try my recipe for macarons, I know a lot of people have problems with macarons, but this recipe I never have gotten a complaint about! These macarons go straight in the oven, no need to rest before baking as many recipes ask for.

Manuela’s  inspiration for her macaron recipe is also accredited to the recent Royal Wedding of Megan Markle and Prince Harry. 

Manuela said, I wanted to make elegant macarons with a romantic touch, that would be perfect for a wedding! I have always loved the simple look when it comes to cakes, cupcakes, and cookies and always focus on taste first and by just adding a little chocolate hearth on top of the macarons, gave it a beautiful look.

Manuela’s macarons are beautifully “royal,” and the perfect bite for any wedding. 

In all honesty, I’m terrified to make Manuela’s beautiful recipe but I have high hopes it will go well based on my success with her other recipes in the baking challenge.  This recipe is straight forward and sounds easy enough to make. I especially like that it does not require any resting time for the batter.

So now that you’ve seen the STUNNING photo of Manuela’s White Macarons with Chocolate Fudge, here’s a photo of my rendition. 

Easy Macarons Recipe

Recipe by Manuela Kjeilen, Food and Photo by At Home with Rebecka

This recipe had me sweating bullets and actually gave me a pounding headache. I was so focused on creating the perfect macaron that I didn’t drink or eat anything except macaroons all day as my anticipation had gotten the better of me.

My batter tasted delicious but the almonds were not fine enough to achieve Manuela’s perfectly smooth-white cookie. I over baked them AGAIN, leaving the bottoms browned and too crunchy for a perfect macaron. The filling is simple to make but I had issues during the frosting step as I managed to get chocolate finger prints all over my cookies. Thankfully, I had enough nice ones to take photos. 

Despite the errors, my family loved these sweet morsels. The cookie was chewy and flavorful, and the chocolate frosting more like caramel than chocolate. They definitely  went down easy!

I will make macarons again and go into the next bake with less panic and more knowledge. Like Manuela always says, “Practice, practice, practice!”  


Easy Macarons Recipe

Recipe by Manuela Kjeilen, Food and Photo by At Home with Rebecka

Recipe by Manuela Kjeilen, Food and Photo by At Home with Rebecka

What I Love About This Challenge

This week’s challenge was crazy-hard for me and my kitchen looked like bomb went off in there. I’m proud to have lived through my first attempt at making macarons and happy to add two more of Manuela’s recipes to my baking repertoire (Manuela’s White Macarons and Chocolate Fudge Frosting). The list keeps getting longer and my skills are growing with every delicious recipe.

Manuela’s White Chocolate Macarons with Chocolate Fudge

You will need the following items in order to “successfully” bake this recipe: 

  1. Macaron templates (find free downloadable templates HERE and HERE)
  2. 2 large baking sheets lined with parchment paper
  3. 1 -10 mm piping tip
  4. 1 Medium disposable piping bag
  5. The recipe conversions from European Measurements are Manuela’s US converted recipes or were calculated with the iPhone APP “Kitchen Pro”
  6. Chocolate candy hearts (optional)

I’ve added a few more notes in the recipe; however if you need step-by-step instructions after reading Manuela’s recipe, then please check out her helpful how to videos. (Manuela’s beautiful photos of her creations are located HERE)

White Macarons with Milk Chocolate Fudge

  • Servings: 24 to 30 pieces
  • Difficulty: medium
  • Print

INGREDIENTS:

2/3 Cups (160 G) Egg Whites* (divided in two)

1 Cup (200 G) granulated sugar

⅓ CUP (80 ML) WATER

2 ⅓ CUPS (225 G) Powdered Sugar or confectioners’ sugar

 2 ⅓ CUPS (225 G) almond flour

1 Teaspoon vanilla bean paste or 1 vanilla bean, split and seeds scraped 

FILLING:
Milk chocolate fudge frosting. Recipe below

DECORATION:
Chocolate heart, optional

PREPARATION:

Preheat oven to 275F° (135 ºC). Use the convection setting for this recipe.
Prepare a piping bag with a (10mm) plain round decorating tip.
NOTE: Place macaron templates under 
Place 1/3 cup (80 g) egg whites in a standing mixer bowl fitted with the whisk attachment.
Bring the water and sugar to a boil in a small saucepan over medium heat, stirring slowly until all the sugar is dissolved. Try to not get any sugar on the sides of the pan. (you can always brush it away with some water and a baking brush.)
When the mixture starts to boil, remove the spoon and attach a candy thermometer to the saucepan.
Once the sugar syrup temperature reaches 235F° (113ºC) begin whipping the egg whites on high-speed.
When the sugar syrup reaches 240F° (115ºC) and the egg whites are foamy, remove the syrup from the heat and slowly pour into the whipped egg whites.
Avoid pouring syrup onto the whisk.
Continue to beat the meringue for 5-8 minutes until cool to the touch.
Meanwhile, combine powdered sugar or confectioners’ sugar, almond flour and vanilla bean paste or seeds of a vanilla bean in a large bowl.
Add the remaining egg whites. Mix with a silicone spatula to evenly moisten all the ingredients.
Mix in a small amount of the cooled meringue into the almond mixture to loosen the batter
Then;fold in the rest of the meringue into the almond mixture until a smooth batter develops and flows like “lava”. Check mixture often to avoid over-folding.
Transfer mixture to the prepared piping bag and pipe out rounds of batter onto the prepared baking sheets.
Bake straight away for 12 minutes; (there is no need for you to wait until the piped cookies are dry to the touch, as many macarons recipes instruct, you may bake them as soon as they are piped.)
To check if the macarons are ready, touch the top of the macaron and try to wiggle it.
The cookies are done when the top is firm and does not wiggle.
Let cool completely on wire racks, before removing them from the baking matt/trays.
Make the milk chocolate fudge frosting, preferably while the macarons are in the oven.
Fill the cookies with milk chocolate fudge frosting (about a tsp for each sandwiched cookie.) and sandwich the cookies together.
The chocolate hearts I made with a silicon mold, see picture further down.
Make sure you use chocolate that is tempered, most chocolate bars at the supermarket are.
Add a little dot if melted chocolate on top of the macaron, place the chocolate hearth on the chocolate dot, press slightly and let dry so you are sure the chocolate hearth stays attached.  

MILK CHOCOLATE FUDGE FROSTING:
1/4 cup (25 gram) powdered sugar, optional
9 tbsp. (125 gram) butter cut into 1- inch pieces
1 1/8 cup (200 gram) milk chocolate, chopped
1 tbsp. espresso coffee, strong in flavor, optional
1/8 tsp. salt
½ cup + 2 tablespoons (150 ml) heavy cream

DIRECTIONS:
In a medium-size saucepan, add powdered sugar, heavy cream, butter, chocolate, salt, and coffee.
Warm it over medium heat, stir at all times, until the chocolate/butter is melted and there are no lumps, around 10 minutes.
Let it cool in the saucepan, once cool place the saucepan in the fridge from 30 minutes up to a 1 hour, all depending on how cold your fridge is.
Transfer the mixture to a small bowl, before you place it in the fridge.
Make sure at times to check the frosting if it is firm, I stir the mixture with a spatula (every 20 minutes) to prevent lumps.
Once the frosting is firm, spread it on top of your cake, or use it as a filling in your macarons.

Enjoy, it is so delicious. 

Now it’s your turn to bake your “Master or Disaster” piece! Remember you must post a photo of your completed dish to the WooBox link (listed below) by August 15, 2018 Midnight CST

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CONTEST TIMELINE

June 18, 2018 Initial Rules and Information Post

June 24, 2018 First Recipe in the series Announced (Recipe #1)

July 1, 2018 First Recipe Due Midnight CST

July 8, 2018 Second Recipe in the series Announced (Recipe #2)

July 15, 2018 Second Recipe Due Midnight CST

July 22, 2018 Third Recipe in the series Announced (Recipe #3)

August 1, 2018 Third Recipe Due Midnight CST

August 5, 2018 Fourth Recipe in the series Announced (Recipe #4)

August 15, 2018 Fourth Recipe Due Midnight CST

August 19, 2018 Fifth Recipe in series Announced (Recipe #5)

September 1, 2018 Fifth Recipe Due Midnight CST

September 9, 2018 Sixth Recipe in series Announced (Recipe #6) 

September 15, 2018 Sixth Recipe Due Midnight CST




Are You a Master Baker or Disaster Baker? Contest and Giveaway RECIPE #2

Are You a Master Baker or Disaster Baker? Contest and Giveaway

My bake along challenge began last week with Recipe #1 Mocca Meringues Ice Cream Cake. You can find Manuela’s recipe and my recreation HERE. You can also view all the contestant submissions in the Woobox Gallery link at the bottom of this post.

The requirements for this week’s challenge are the same as Recipe #1; and are as follows: bake the next recipe in the challenge series then take a photo of your “Masterpiece or Disaster” piece. The Woobox Submission Form is listed at the end of this post, and is also where you will share a photo of your creation. The link will be available on all my social media sites for easy access to post your photos for the duration of the contest. 

*NOTE

In order to be eligible to win the $700.00 Ankarsrum Original Mixer you must enter a photo for  ALL 6 recipes in the challenge. To win the Baking Book: Love Manuela,  you are required to enter 3 recipe photos.

FOR THE OFFICIAL RULES CLICK HERE 

RECIPE #2

BLØTEKAKE ( NORWEGIAN CREAM CAKE) 

Manuela's Cream Cake

BLØTEKAKE ( NORWEGIAN CREAM CAKE) by Manuela Kjeilen. All photos courtesy of passionforbaking.com, Lise Sternersen,and created by Manuela Kjelien (unless otherwise noted).

This stunning creation is the work of Norwegian born award-winning blogger and “Master Home Baker” –  Manuela Kjeilen.

( You can read more about Manuela and the Contests Official Rule HERE )

Attached to each of the six recipes sent to me by Manuela were notes written by her as they related to each of the recipes. Below is what Manuela said about Recipe #2:

The second recipe is a Bløtekake (Norwegian Cream Cake) typical of a cake you would see at bakeries in Norway! Contestants can just fill it with strawberries rather than all of the fruits that I used. This is how we do cakes in Norway and I love this cake.

Manuela you’re so right! Norwegians really know how to make a delicious cake! This  beautiful cake is filled will all my favorite things: pastry cream, mascarpone whipped cream, chopped walnuts, dark chocolate, and a mixture of fresh fruits.  This fabulous recipe is perfect for any summertime gathering, but would look great at your red, white, and blue 4th of July party. I love that the American and Norwegian flags share the same colors! 

Some Thoughts on My Second Bake 

I feel more accomplished as a baker after the first challenge last week. I’ve had less anxiety about making a traditional sponge for the Norwegian Cream Cake;  yet I worry about my lack of  technique  in the decorating department.  I’ve never made a layered cake that didn’t look like the Leaning Tower of Pisa;  plus I suffer from a lack of understanding when it comes to executing the perfect slice.  

The use of acetate or plastic cake collar is a new technique for me as well. If you don’t own acetate cake collars, you can substitute with heavy plastic wrap and use large spring form pans and outer clamping ring for the adjustable cake ring step. 

This is going to be a fun bake, and I hope  you all will bake along.

So now that you’ve seen the STUNNING photo of Manuela’s BLØTEKAKE  (NORWEGIAN CREAM CAKE) (see photo above), say hello to my rendition:

Cream Cake by Becka

My Rendition of Manuela’s BLØTEKAKE  NORWEGIAN CREAM CAKE

You’ll notice my piping on the sides of the cake are too close together, jagged, and don’t look finished where the cake top meets the piped sides. You’ll also see that the top of my cake resembles a mosaic or road map  rather than the 6 perfect triangle slices on Manuela’s cake.  My rendition of the cake is pretty, but not correct if we’re trying to replicate Manuel’s recipe. My decoration looks more like a mosaic than Manuela’s 6 perfectly piped triangles 

Rebecka's Cream Cake2

My Rendition of Manuela’s BLØTEKAKE  NORWEGIAN CREAM CAKE

Rebecka's Cream Cake Slice 1

Leaning Tower of  BLØTEKAKE  (NORWEGIAN CREAM CAKE) by Rebecka Evans

My slice is leaning to the side as it almost fell onto  the floor on its way from the cake to the plate.

Manuel’s recipe offers the option to use 8 or 9 inch springform pan or two – 3X8 – inch round baking tins, or 10 -inch springform pan. Recipes for both options are listed.  I opted to use a 10  inch springform pan to bake my sponge. I over baked the cake (again), so I had to use more orange juice on the slices to moisten them. I also used an additional 4 cups of heavy cream to make my whipped icing. Finally, I used Manuel’s Vanilla Frosting made with mascarpone. You can use your own favorite recipe for whipped icing, or you can find Manuela’s recipe HERE

I love the color and textures of this cake. The vanilla cream is the best I’ve ever made. I could eat an entire bowl of the luscious cream in one sitting. The decadent whipped cream tastes so fresh, and is the perfect cover for my mistakes despite my messy execution. My rendition of Manuela’s BLØTEKAKE  NORWEGIAN CREAM CAKE isn’t a “masterpiece,” but it’s not bad for my second bake. 

BLØTEKAKE ( NORWEGIAN CREAM CAKE) NOTES

  1. You will need a 9-inch spring form pan, parchment paper, cooking spray, a metal and plastic cake collar, and acetate film. I found the metal adjustable collar and acetate cake collars at a local baking shop.  Acetate is sold per piece in large sheets. If you don’t care to spend money on a metal adjustable cake ring, you can use the clean, dry ring from a springform pan. (You can watch Manuela’s Video HERE to get a better idea of this technique)
  2. You will need medium disposable piping bags and a Wilton 1 M piping tip.
  3. When the recipe calls for chopped dark chocolate, I used my favorite dark chocolate bar which is 70% cocoa.
  4. The recipe conversions from European Measurements are Manuela’s US converted recipes or were calculated with the iPhone APP “Kitchen Pro”
  5. The recipe calls for 2 cups whipped cream to fill the cake. I made an additional 4 cups of whipped cream to decorate my cake using Manuela’s Mascarpone Whipped Frosting. You can find the recipe HERE
WHAT I LOVE ABOUT THIS CHALLENGE

I have pushed myself to work outside my comfort zone and I’ve just added two more delicious recipes to my baking repertoire: Norwegian Sponge Cake and Vanilla Pastry Cream. The list keeps getting longer and my skills are growing with every delicious recipe. 

 

BLØTEKAKE ( NORWEGIAN CREAM CAKE)
Serves 8
BLØTEKAKE ( NORWEGIAN CREAM CAKE) Photo is Rebecka's rendition of Manuela's recipe
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Cook Time
20 min
Cook Time
20 min
Ingredients
  1. 9- INCH SPRINGFORM
  2. 1 RECIPE FOR SPONGECAKE
  3. 1/3 CUP ORANGE JUICE (I used about 1 cup)
  4. 1 CUP RASPBERRY JAM
  5. 1 RECIPE VANILLA CREAM
  6. 2 CUPS WHIPPED CREAM
  7. FRESH FRUIT, STRAWBERRIES, RASPBERRIES, MANGO, BANANA
  8. 1 CUP CHOPPED DARK CHOCOLATE
  9. 1 CUP CHOPPED WALNUTS (optional)
  10. FOR DECORATING
  11. 4 CUPS ADDITIONAL WHIPPED CREAM
  12. MORE FRESH FRUIT( OPTIONAL)
RECIPE FOR VANILLA PASTRY CREAM
  1. 2 CUPS (500 ML) WHOLE MILK
  2. 1- 2 TEASPOONS VANILLA BEAN PASTE, OR SEEDS OF ONE VANILLA POT
  3. ⅜ CUP (85 G) SUGAR
  4. 4 TABLESPOONS CORNSTARCH
  5. ¼ TEASPOON SALT
  6. 6 LARGE EGG YOLKS
  7. 3 TABLESPOONS (45 G) CHILLED UNSALTED BUTTER, CUT INTO PIECES
RECIPE FOR SPONGECAKE
  1. 6 LARGE EGGS, ROOM TEMPERATURE
  2. 1 1/4 CUPS (240 GRAM) SUPERFINE OR GRANULATED SUGAR
  3. 1 TABLESPOON BUTTERMILK OR WATER
  4. 1 1/2 CUPS (180 GRAM) ALL-PURPOSE FLOUR
  5. 1/2 CUPS (60 GRAM) CORN STARCH, OR POTATO STARCH, SIFTED
  6. 1 TEASPOON VANILLA BEAN PASTE
  7. NORWEGIAN SPONGE CAKE ( IF BAKED SEPARATE IN 3 X 8 -INCH BAKING ROUND BAKING TINS) OR IN A 10 INCH SPRINGFORM
  8. 8 LARGE EGGS, ROOM TEMPERATURE
  9. 1 2/3 CUPS (325 GRAM) SUPERFINE OR GRANULATED SUGAR
  10. 2 TABLESPOONS BUTTERMILK OR WATER
  11. 2 CUPS (240 GRAM) ALL-PURPOSE FLOUR
  12. 2/3 CUPS (80 GRAM) CORN STARCH, OR POTATO STARCH, SIFTED
  13. 1-2 TEASPOON VANILLA BEAN PASTE
Instructions
  1. Start by making the vanilla cream some hours before and put it in the fridge
FOR VANILLA PASTRY CREAM
  1. In a saucepan over medium heat, heat the milk and vanilla bean paste, stirring occasionally, until the milk is hot but not boiling
  2. Meanwhile, in a medium bowl, combine the sugar, cornstarch, and salt.
  3. Whisk in yolks all at once until light and fluffy and batter reaches the ribbon stage.
  4. As you continue whisking, slowly add one-third of the hot milk to the yolk mixture to temper the egg yolks.
  5. Whisk in remaining milk into yolks and return entire mixture to saucepan.
  6. Place over medium heat and whisk frequently until the mixture begins to boil.
  7. Whisk the mixture vigorously for 2 minutes, while boiling, until the cornstarch dissolves completely.
  8. Remove the pan from the heat.
  9. Strain the vanilla cream mixture through a fine-mesh strainer into a bowl.
  10. Whisk in the butter.
  11. With a silicon, spatula spread the vanilla cream to a thin layer on a small baking sheet.
  12. Lay a sheet of plastic wrap directly over the vanilla cream.
  13. Allow it to cool to room temperature, then refrigerate for a few hours.
  14. When ready to use, loosen the cream with a spatula or whisk.
  15. Pastry cream should be refrigerated and used within 3 days of making.
FOR SPONGECAKE
  1. Make the sponge cake in a 24 cm or 25 cm ( 9-inch or 10-inch springform)
  2. Preheat oven to 350°F (180°C). Grease the bottom of three 8– inch (20 cm) round cake pans and line with parchment paper; Or if you prefer you can use an 8-inch spring-form pan line bottom with parchment paper and spray.
  3. In a medium bowl, sift the flour and cornstarch or if you use potato starch, and set aside.
  4. In the bowl of a standing mixer, fitted with the whisk attachment, beat the eggs and sugar on low-medium speed for 1 minute.
  5. Increase the speed to medium, and continue beating for 5 minutes.
  6. Add water or buttermilk and beat for another 1-5 minutes on medium-high speed.
  7. Add vanilla bean paste, and beat for one minute more.
  8. The batter should be very thick. When the whisk is lifted, the batter should ribbon from it back into the batter in the bowl.
  9. Pour the batter into a large wide bowl.
  10. Sift in half the flour mixture. Use a large silicone spatula to stir and fold until only a few streaks of flour are visible.
  11. Repeat with remaining flour mixture. Make sure to maintain the batter’s volume while folding;
  12. it is important to not deflate the batter.
  13. Pour the batter into the prepared pan or pans using a spatula to distribute batter evenly.
BAKING TIME AND ASSEMBLE
  1. 20 minutes → 3 x 8-inch pans, always check with a cake tester
  2. 30 minutes for → One springform 9-inch (24cm), always check with a cake tester
  3. Bake the first two cakes on the middle rack of oven until a cake tester inserted into the center comes out with a few crumbs
  4. Let the cakes cool in the pan on wire racks for 10 minutes.
  5. Use a knife to loosen the sides of the cakes and carefully turn them onto wire racks. Peel off the parchment paper and let cool completely.
  6. Use a sharp knife and scrape away any dark crust on the sides, optional
  7. If you baked this cake in one springform, Cut the cake into 3 even layers.
  8. Place the first cake layer on a silicon mat or parchment paper and place it on a baking sheet that fits into a fridge!
  9. Drizzle the first cake layer with some orange juice, or milk.
  10. Add raspberry jam, use one with a good quality ( homemade = best) with an offset spatula just spread it all over the first cake layer.
  11. Add the vanilla cream, and spread it all out on the first layer.
  12. Add whipped cream, with an offset spatula spread it all over the cake layer.
  13. Add chopped dark chocolate and walnuts.
  14. And add fruit of your choice, I used mango, banana, strawberries, raspberries.
  15. Add a little more cream on top, so the next cake layer stays in place.
  16. Place the second layer on top, If you have packed your cake with loads of yumminess, it might come out on the side.
  17. If that happens just take your offset spatula and lift the cake layer and push it in the cake.
  18. Repeat the same thing as the first cake layer.
  19. Put a cake collar ( that´s a plastic film for assembling cakes used inside the cake ring, and place a cake ring around the cake.
  20. Add the last layer, leave it in the fridge some hours to firm up.
  21. Decorate the cake with some more whipped cream and if you wish to decorate the top with some more fresh fruit!
  22. Hope you are going to love it, with love from Norway.
At Home with Rebecka http://athomewithrebecka.com/
Now it’s your turn to bake your “Master or Disaster” piece and post a photo of your completed dish to the Woobox link below by July 15, 2018 Midnight CST.

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For a list of 6 handpicked recipes and the Official Rules click HERE

CONTEST TIMELINE:
 
June 18, 2018 Initial Rules and Information Post
June 24, 2018 First recipe in the series (Recipe #1)
July  1, 2018 First Recipe Due Midnight CST

July 8, 2018 Second Recipe in the series (Recipe #2)
July 15, 2018 Second Recipe Due Midnight CST
July 22, 2018 Third Recipe in the series (Recipe #3)
August 1, 2018 Third Recipe Due Midnight CST
August 5, 2018 Fourth recipe in the series (Recipe #4)
August 15, 2018 Fourth Recipe Due Midnight CST
August 19, 2018 Fifth Recipe in series (Recipe #5)
September 1, 2018 Fifth Recipe Due Midnight CST
September 9, 2018 Sixth Recipe in series (Recipe #6)
September 15, 2018 Sixth Recipe Due Midnight CST



Are You a Master Baker or Disaster Baker? Contest & Giveaway Announcement

 
Welcome to my latest contest and giveaway: “Are you a Master or a Disaster Baker?” Let’s find out!

 

Self-proclaimed “Disaster Baker” Rebecka Evans hosts this bake along contest and giveaway. TV personality www.passionforbaking.com Manuela Kjeilen will be handpicking 6 recipes for the competition. One lucky first place winner will walk away with a Ankarsrum USA stand mixer and second place will receive The Baking Book, written by Passion for Baking’s Manuela Kjeilen.  Are you ready to take the challenge?

Manuela Kjeilen

All photos curtesy of passionforbaking.com Lise Sternersen and created by Manuela Kjelien,

A Photo of Manuela Kjeilen – Norwegian born award-winning blogger, “Master Home Baker,” and my inspiration for this challenge.

Manuela is as beautiful on the inside as she is on the outside. She is the writer, baker, and photographer behind passionforbaking.com   [Manuela’s goal is] “to inspire you to bake and just have fun in the kitchen.” 

I met Manuela for the first time in November 2015 at the First Annual World Food Championships Blogger Summit  in Orlando, Florida; where she was one of the Summits keynote speakers. Manuela shared her story and expressed her passion for baking. During the time we spent at the Summit, I assisted Manuela impromptu at one of her cooking demos and we quickly became friends. It’s amazing how cooking can bring people together.

I learned that Manuela’s life story was filled with disappointments and adversity; and I was inspired by her ability to heal and show grace. Months before Manuela began her baking blog, her husband suffered a severe stroke. Manuela’s family lost everything, including the business her husband worked painstakingly to build. Manuel turned her passion for baking into a business to provide for her family by posting photos of her beautifully baked desserts to Facebook; eventually leading to her decision to start a blog in March of 2010. It says a lot about Manuela’s character, especially as a women that did not graduate high school and suffers from dyslexia, to overcome adversity and use her strength and constant faith to build a successful business for the purpose of providing for her family.

Passion for Baking

Manuela Passion for Baking

All photos curtesy of passionforbaking.com Lise Sternersen and created by Manuela Kjelien,

Although she started her business in the midst of caring for her husband and family,  she found comfort in baking. Manuela enlisted help as she started her blog, as a friend corrected her spelling and helped her with posts. Manuela also asked her growing fan-base for feedback and input. Manuela even visited neighbors, proposing that if they brought eggs and flour she could bake something for them to feature on her blog. When Manuela speaks of her road to success, she explains how she managed the struggle of providing for her family: “Taking one day at a time, I kept going forward and one year later I received an award for Norway’s most BELOVED BLOGGER”.  Since that time Manuela was offered a book deal and her first cookbook, Love, Manuela, is the namesake for this contest. Manuela has also published eight books, and her TV show, Manuela’s Sweet Temptations, is a huge success in Norway.

Source: “The Baking Book”  Love Manuela 

I am blessed to have met Manuela 4 years ago, and I’m proud to call her my friend. I hope to do her recipes justice as I take on the difficult challenge of baking like Manuela.

Things You Should Know About Me:

I am an award winning home-cook and a self proclaimed DISASTER baker!

As a savory cook, I enjoy adding a pinch of one thing and a pinch of something else, which doesn’t work so well in baking because you’re supposed to measure every ingredient perfectly. I’m inpatient! I hate waiting for a cake to bake all the while I’m opening and closing the oven just to get a peek at my creation. Therefore due to a lack of self control, I almost always end up eating what I’ve baked without allowing it to cool long enough to get the darn thing frosted. I also struggle with the patience and artistry required to decorate a beautiful cake. I have been known to make a delicious pie, and I have a few go-to deserts I make on a regular basis, but those are easy to make because I have mastered those recipes. However as Manuela says, “Practice, practice, practice!” The more you bake the more you learn.” So that’s my plan! I intend to challenge myself and aspire to succeed in the same way Manuela thrived and excelled until she became the wonderful woman I know today.

I hope you will join me and challenge yourself  too!

Who Can Enter?

This Contest and Giveaway series is not just for challenged bakers like me, everyone is invited to bake along and for the chance to win the most amazing mixer… EVER!

Grand Prize:

Ankarsrum Original USA Mixer, Total Value $700.00 (See Photo Below)

Ankarsrum Mixer

Photo by Ankansrum Original USA

The winner may choose whatever color they like as the basic package includes a 7L stainless steel bowl, 3.5L double whisk bowl assembly (bowl, whisks, head gear, and shaft), dough hook roller, scraper, spatula, dust cover/accessory bowl, cookie beaters, instructional DVD, and an owners manual. Not to mention, the mixer comes with a 7 year warranty on the motor base, and a 1 year warranty on attachments.

Second Place:

Winnings amount to a total value of $55.00 –  Love, Manuela: The Baking Book. If you can’t wait for the giveaway, then head over to Passion for Baking Gift Shop and buy yourself a copy – you’re gonna love it!

Passion for Baking cookbook

All photos curtesy of passionforbaking.com Lise Sternersen and created by Manuela Kjelien,

Each recipe has been hand picked by TV personality and award-winning food blogger Manuela Kjeilen. Each week prior to the submission deadline (1st and 15th of each month), I will post the next recipe in the contest series with a corresponding photo of Manuela’s stunning creation; giving you a week to bake and photograph your “Master or Disaster” piece. I will also post a photo of my re-creation of the same dish with some personal notes of my baking experience. Hold on tight, because this could get ugly!

The Challenge: 
 
Bake 6 recipes, one recipe every other week, chosen personally by Manuela. This series is my effort to encourage non-bakers, myself included, to step outside their comfort zone and learn a new skill set in the kitchen. Even an award-winning home cook like me needs to practice to be a better baker.
 
You are required to bake each recipe and post a photo of your completed dish to the WOOBOX link to be considered for the Grand Prize – Ankarsrum Mixer.
 
Anyone that links 3 or more recipe photos will be eligible for a random drawing to win Second Place – The Love Manuela Baking Cookbook.

 

List of Recipes Handpicked by Manuela:

Manuela reached out to me to share some of her favorite recipes to be used for this challenge:

 “Hi Rebecka, hope all Is well? I have picked recipes that I really love, I love all my recipe but these are some of my favorites.” – Love Manuela Kjeilen

The “favorite” recipes given to me by Manuela are listed below:

  1. Mocha Meringues Ice Cream Cake
  2. Norwegian Bløtekake
  3. Vanilla Cupcake
  4. Macarons
  5. Norwegian Sweet Bun
  6. Classic Budapest Roll

Thank you Manuela for this amazing list of handpicked recipes! I love the diversity of the recipes you have chosen to represent your passion for baking and Norway.

Side Note – I’ve only baked one item on the list: cupcakes! I’m both thrilled and nervous as I look at the challenge ahead.  I’m excited to get in the kitchen and bake, however I am anxious about replicating these amazing recipes!

Rules:

  • All participants are required to bake ALL 6 recipes in the series to be considered for the Grand Prize Ankarsrum Mixer by posting a photo of their completed recipe on http://athomewithrebecka WOOBOX link by the deadline. No deviation from the assigned recipes is permitted.
  • A photo of your completed recipe is due the 1st and 15th of each month by midnight CST
  • The first recipe in the series will be announced a week prior to the deadline beginning June 24th on http://athomewithrebecka.com website and all At Home with Rebecka corresponding social media sites. The same format will be followed with each consecutive recipe in the series, announced the week before it is due. (See submission dates timeline below)
  • The Grand Prize winner (only those that enter all 6 recipes) will be chosen at random in a drawing generated by Woobox Sweepstakes
    • Why a random drawing? This contest is designed for everyone! “Master Baker” and “Disaster Baker” alike are challenged to bake like Manuela and post a photo of their attempt at her masterful creations. It’s This challenge is all about committing to the challenge and trying your best no matter how it turns out.
  • The Second Place Winner will be chosen in a random drawing. 
  • In order to be considered for the Second Place prize, contestants are required to submit at least 3 recipe photos during the contest period. Any 3 photos submitted during the contest will qualify but no deviation from the assigned recipes is permitted.
  • Winners will be announced between October 1-5, 2018
  • Grand prize valued at $700.00 US Dollars
  • Second place prize valued at $55.00 US Dollars
  • Open to US Residents only
  • Share the contest on your social networks
  • Participants are encouraged to LIKE and FOLLOW

Facebook: athomewithrebecka 
Instagram: athomewithrebecka
Website: At Home with Rebecka
Facebook:  Ankarsrum Original USA
Website: Ashley McCord-Ankarsrum Original USA
Instagram: Ankarsrum
Facebook: Passion For Baking
Instagram: Passion for Baking
Website: Passion for Baking

*CONTEST STARTS ON JUNE 24, 2018 (NEXT WEEK). I will be posting RECIPE #1 with detailed instructions and photos.  YOUR PHOTO FOR THE FIRST RECIPE IN THE SERIES IS DUE BY MIDNIGHT CST ON  JULY 1, 2018.  

I’d like to give a special thanks to Ankarsrum Original USA and Ashley McCord for sponsoring the contest; I’m blessed by their partnership and sponsorship! I am also grateful for Manuela’s willingness as she has allowed me to share her recipes.

Now it’s your turn to post your “Master or Disaster” piece. 

CONTEST TIMELINE:
 
June 18, 2018 Initial Rules and Information Post
June 24, 2018 First recipe in the series (Recipe #1)
July  1, 2018 First Recipe Due Midnight CST

July 8, 2018 Second Recipe in the series (Recipe #2)
July 15, 2018 Second Recipe Due Midnight CST
July 22, 2018 Third Recipe in the series (Recipe #3)
August 1, 2018 Third Recipe Due Midnight CST
August 5, 2018 Fourth recipe in the series (Recipe #4)
August 15, 2018 Fourth Recipe Due Midnight CST
August 19, 2018 Fifth Recipe in series (Recipe #5)
September 1, 2018 Fifth Recipe Due Midnight CST
September 9, 2018 Sixth Recipe in series (Recipe #6)
September 15, 2018 Sixth Recipe Due Midnight CST
 
 
 
Legal: 
 
This contest is only open to residents of the United States and Canada who are at least 18 years old. Recipes must be your originals, though they may be previously published by you elsewhere. You are responsible for any claims of plagiarism or other claims of inappropriate credit, which will invalidate your entry. The copyright for your entry shall remain your property, but your submission to the contest constitutes your irrevocable and perpetual permission and consent to use, reproduce, publish, transmit, distribute, adapt, or display your entry and name for any purpose, including but not limited to editorial, advertising, trade, commercial, and publicity purposes, in any and all media. This is a random drawing, eligibility for Grand Prize contestants required to enter all 6 recipes in the WOOBOX photo challenge. Second place is also Random, eligibility post 3 photos in the contest series. All federal, state and/or local income and other taxes, if any, are the winner’s sole responsibility. No prize or any portion thereof is transferable or redeemable for cash. This contest is subject to all applicable federal, state, and local laws and regulations.