What Norwegian "bent cake" often provides a base for Multekrem?
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Multekrem Multekrem is a traditional Norwegian dessert, made by mixing cloudberries with whipped cream and sugar. The cloudberries can be served as-is or heated. It is common to serve the Multekrem with Krumkake or Kransekake. Multekrem is also a traditional Norwegian Christmas dinner dessert.
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Krumkake Krumkake (] , meaning "bent cake", plural "krumkaker") is a Norwegian waffle cookie made of flour, butter, eggs, sugar, and cream.
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Mursik Mursik is a traditional fermented milk variant of the Kalenjin people of Kenya. It can be made from cow or goat milk and is fermented in a specially made calabash gourd. The gourd is lined with sooth from specific trees which add flavor to the fermented milk. It is normally consumed with Ugali or on its own and is served at room temperature or chilled.
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Napoleonka Napoleonka (kremówka) (Slovak: "Krémeš" , german Cremeschnitte) is a Polish type of cream pie. It is made of two layers of puff pastry, filled with whipped cream, creamy buttercream, vanilla pastry cream (custard cream) or sometimes egg white cream, and is usually sprinkled with powdered sugar. It also can be decorated with cream or covered with a layer of icing.
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Zwiebelkuchen Zwiebelkuchen (German for "onion cake") is a savory German one-crust onion cake made of steamed onions, diced bacon, cream, and caraway seeds on either a yeast dough or a leavened dough.
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Frikandel A frikandel or frikadel (] ; plural frikandellen or frikadellen) is a traditional Dutch snack, a sort of minced-meat hot dog,
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Samsø cheese Samsø is a Danish cow's milk cheese named after the island of Samsø. It was invented in the early 19th century when the king of Denmark invited Swiss cheesemakers to teach their skill. It is similar to Emmentaler, although its flavour is milder: gentle and nutty in young cheeses and pungent with sweet and sour notes in older ones. Samsø's interior has a supple, elastic texture; a yellow colour; and a few large, irregular holes. The cheese has goldenrod coloured rind covered with a yellow wax. It is the national cheese of Denmark.
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Gâteau nantais Gâteau nantais is a cake originating in the city of Nantes in France. "Gâteau nantais" is a soft, round pound cake, made of flour, sugar, salted butter, eggs, and almond meal, then dampened with a punch of rum and lemon, sometimes with an apricot gelée centre. The round shaped cake top is topped with a white glaze thinned with rum, although lemon or orange blossom water can be substituted if the cake is to be served to children. It is recommended to make the cake a day before it is intended to be served. It keeps very well. An earlier version of the recipe, without eggs, reportedly kept for three to four weeks. In the modern recipe, the icing is white, whereas earlier versions were an amber colour.
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Kammerjunker (biscuit) A kammerjunker (lit. "Chamber Page") is a type of Danish sweet biscuit, which is typically eaten with koldskål, a buttermilk-based product. Like koldskål, kammerjunkers are eaten mostly in the summer.
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Simnel cake Simnel cake is a light fruit cake with two layers of almond paste or marzipan, one in the middle and one on top, that is toasted, and eaten during the Easter period in the United Kingdom, Ireland and some other countries. It was originally made for the middle Sunday of Lent, when the forty-day fast would be relaxed, Laetare Sunday, also known as Refreshment Sunday, Easter Sunday, Sunday of the Five Loaves, and Simnel Sunday – after the cake. The meaning of the word "simnel" is unclear: there is a 1226 reference to "bread made into a simnel", which is understood to mean the finest white bread, from the Latin "simila" – "fine flour", though John de Garlande felt that the word was equivalent to placenta cake, a cake that was intended to please.
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Zwetschgenkuchen "Zwetschgenkuchen", "Pflaumenkuchen" and "Zwetschgendatschi" (southern Bavaria) is a sheet cake or pie made from yeast dough or shortcrust dough that is thinly spread onto a baking sheet or other baking mold and covered with pitted zwetschgen.
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Teacake A teacake in England is a light yeast-based sweet bun containing dried fruit, typically served toasted and buttered. In the U.S. teacakes can be cookies or small cakes. In Sweden they are soft round flat wheat breads made with milk and a little sugar, and used to make sandwiches, with butter, and for example ham and/or cheese. In India and Australia a teacake is more like a sponge cake. Tea refers to the popular beverage to which these baked goods are an accompaniment.
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Dutch baby pancake A Dutch baby pancake, sometimes called a German pancake, a Bismarck, or a Dutch puff, is a sweet popover that is normally served for breakfast. It is derived from the German "Pfannkuchen". It is made with eggs, flour, sugar and milk, and usually seasoned with vanilla and cinnamon, although occasionally fruit or another flavoring is also added. It is baked in a cast iron or metal pan and falls soon after being removed from the oven. It is generally served with fresh squeezed lemon, butter, and powdered sugar, fruit toppings or syrup. A basic batter incorporates 1/3 cup flour and 1/3 cup liquid per egg.
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Troika (chocolate) Troika is a chocolate-based confection made by Nidar AS of Trondheim, Norway. It consists of three distinct layers, prompting its name "Troika". The top layer is soft raspberry jelly, the middle layer is truffle, and the bottom one is marzipan. It is also covered with dark chocolate. Troika was launched in 1939 with the name "Geletrøffel". The name of the chocolate is inspired by the Russian word "Troika", which means a group of three.
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Ontbijtkoek An ontbijtkoek (literally translated "breakfast cake") or peperkoek ("pepper cake") is a Dutch spiced cake. Rye is its most important ingredient, coloring the cake in light brown. It is often spiced with cloves, cinnamon, ginger, succade and nutmeg. Several parts of the Netherlands have their own local recipe, of which the most famous is "Oudewijvenkoek" (old woman's cake) which is mostly eaten in the northern regions, and is flavored with aniseed. Ontbijtkoek is traditionally served at breakfast with a thick layer of butter on top, as a replacement for bread. However, due to its sweet taste it is also served as a snack.
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Buttermilk koldskål Buttermilk koldskål (Danish: "Kærnemælkskoldskål" , often simply koldskål – literally "cold bowl") is a sweet cold beverage or dessert eaten in Denmark.
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Eo-mandu Eo-mandu (어만두 ; 魚饅頭 ; "fish dumpling") is a half-moon-shaped "mandu" (dumpling) prepared with filleted whitefish, most typically brown croakers, instead of flour dough as the wrapping. In the past, it formed part of Korean royal court cuisine, and was a popular dish among the "yangban" (upper class). It was often served at summer birthday tables for elder family members.
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Flatkaka Flatkökur, flatkaka (lit. "flat cake") or flatbrauð (lit. "flat bread") is an Icelandic unleavened rye flatbread. "Flatkaka" is soft, round, thin and dark with a characteristic pattern from the pan.
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Cut cake Cut cake, also maren candy (玛仁糖), maren (麻仁), or qiēgāo, is a confectionery made with candied fruit, corn syrup, flour and nuts. It is a traditional snack of the Uyghur ethnic group in Xinjiang Hotan. Cut cake is made in large blocks, and sold by cutting slices from the block, hence the name "cut cake".
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Funnel cake Funnel cake (Drechderkuche in Pennsylvania Dutch) is a regional food popular in North America at carnivals, fairs, sporting events, and seaside resorts.
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Makitra A makitra is a big clay bowl with a rough surface. With the help of a special (usually wooden, rarely porcelain) "ball", makitra can be used for creaming cake batter, eggs with sugar, buttercream, quark for cheese cake, and poppy seeds for kutia. It is perhaps most used in Eastern European kitchens, for example in Poland and Ukraine.
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Suikerbrood Suikerbrood ("Sugar bread"; West Frisian: "sûkerbôle" , French: "craquelin" ) is a yeast-based bread. It is a Frisian luxury version of white bread, with large lumps of sugar mixed in with the dough. It contains a significant amount of sugar, traditionally added as nib sugar, though sometimes sugar cubes are used. While eaten throughout the Netherlands and Belgium, it is especially associated with Friesland. "Suikerbrood" is usually flavored with cinnamon and sometimes with ginger. Traditionally, a "suikerbrood" is given as a present to the parents after a baby's birth.