Swedish flop was one of my Gramma Esther's favorites. Found mainly in the Chicago area, this combination of fluffy yeasted cake and buttercream is, like Esther herself, a showstopper. I have substituted margarine for all but the buttercream frosting.
1 package (1/4 ounce) quick-rise yeast
2/3 cup warm whole milk (110° to 115°)
4 tablespoons unsalted butter, melted
1/4 cup sugar
2 large eggs, room temperature
2 teaspoons grated lemon zest
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 teaspoon fine sea salt
streusel:
3/4 cup all-purpose flour
1/3 cup packed light brown sugar
1/8 teaspoon fine sea salt
5 tablespoons unsalted butter, room temperature
ermine frosting:
1/4 cup all-purpose flour
1 cup whole milk
1 cup sugar
1/4 teaspoon fine sea salt
1 cup unsalted butter, room temperature
1 teaspoon vanilla extract
1/4 teaspoon almond extract
1/2 cup rhubarb or raspberry jam
1/4 cup confectioners' sugar
In the bowl of a stand mixer, combine yeast and milk; let stand 5 minutes. Whisk in butter, sugar, eggs, zest and vanilla. With the paddle attachment, beat in flour and salt until shiny, 3-4 minutes (batter will be very loose and sticky). Place in a greased bowl; lightly sprinkle surface with additional flour. Cover and let rise in a warm place until doubled, about 1 hour.
Lightly grease a 13x9-in. baking pan; line pan with parchment, letting ends extend up sides. Transfer dough to prepared pan; cover and let rise until doubled, about 45 minutes.
Preheat oven to 350°. Meanwhile, for streusel, in a bowl, combine flour, brown sugar and salt. Add butter and rub together until coarse crumbs form; refrigerate while dough rises.
Sprinkle streusel evenly over dough. Bake on the center rack until edges start to brown, about 30 minutes. Cool in pan on a wire rack.
For frosting, whisk flour, milk, sugar, and salt in a large saucepan. Cook, whisking constantly, over medium heat until mixture thickens, about 1 minute. Remove and let cool completely. Whisk butter and extracts on high speed until fluffy, about 2 minutes. Add cooled flour mixture; beat until fluffy and mousse like, about 5 minutes.
Remove cake from pan. Using a serrated knife, cut 1/4 in. off outside edges; slice cake horizontally into 2 layers. Spread frosting evenly over bottom layer; top with jam. Replace top of cake; dust with confectioners' sugar.
1 package (1/4 ounce) quick-rise yeast
2/3 cup warm whole milk (110° to 115°)
4 tablespoons unsalted butter, melted
1/4 cup sugar
2 large eggs, room temperature
2 teaspoons grated lemon zest
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 teaspoon fine sea salt
streusel:
3/4 cup all-purpose flour
1/3 cup packed light brown sugar
1/8 teaspoon fine sea salt
5 tablespoons unsalted butter, room temperature
ermine frosting:
1/4 cup all-purpose flour
1 cup whole milk
1 cup sugar
1/4 teaspoon fine sea salt
1 cup unsalted butter, room temperature
1 teaspoon vanilla extract
1/4 teaspoon almond extract
1/2 cup rhubarb or raspberry jam
1/4 cup confectioners' sugar
In the bowl of a stand mixer, combine yeast and milk; let stand 5 minutes. Whisk in butter, sugar, eggs, zest and vanilla. With the paddle attachment, beat in flour and salt until shiny, 3-4 minutes (batter will be very loose and sticky). Place in a greased bowl; lightly sprinkle surface with additional flour. Cover and let rise in a warm place until doubled, about 1 hour.
Lightly grease a 13x9-in. baking pan; line pan with parchment, letting ends extend up sides. Transfer dough to prepared pan; cover and let rise until doubled, about 45 minutes.
Preheat oven to 350°. Meanwhile, for streusel, in a bowl, combine flour, brown sugar and salt. Add butter and rub together until coarse crumbs form; refrigerate while dough rises.
Sprinkle streusel evenly over dough. Bake on the center rack until edges start to brown, about 30 minutes. Cool in pan on a wire rack.
For frosting, whisk flour, milk, sugar, and salt in a large saucepan. Cook, whisking constantly, over medium heat until mixture thickens, about 1 minute. Remove and let cool completely. Whisk butter and extracts on high speed until fluffy, about 2 minutes. Add cooled flour mixture; beat until fluffy and mousse like, about 5 minutes.
Remove cake from pan. Using a serrated knife, cut 1/4 in. off outside edges; slice cake horizontally into 2 layers. Spread frosting evenly over bottom layer; top with jam. Replace top of cake; dust with confectioners' sugar.
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