Drömtårta, or Dream Cake is a real classic at the Swedish coffee table. Did you know that traditionally, Fika, the Swedish word for coffee with dip, includes seven different kinds of cookies? More about that in another post. Drömtårta is often made sure to make an appearance as one of the seven. This was one of my favourites growing up. Traditionally it is served in a rolled-up version, just like the Budapest Roll in an earlier post, then cut into 1″ pieces. Today I decided to turn it into bite size squares for a change. A very decadent, hint of vanilla filling, wrapped in a fluffy subtle chocolate cake. It is as good with a glass of milk as with a nice hot cup of java. Your choice. This recipe calls for all purpose flour but feel free to substitute it with potato flour for a gluten-free version. It works just as well.
1 cup sugar
1/2 cup all purpose flour
2 tbsp cacao
1 tsp baking powder
100g butter, room temperature
2/3 cup icing sugar
1 tsp vanilla extract
Preheat oven to 480F.
With a blender, whisk eggs and sugar until light and fluffy. Sift flour, cacao and baking powder into a bowl then slowly, while whisking on medium-low speed add to the egg mixture. Blend well but make sure not to over beat the batter.
Line a 11″x17″ baking sheet with parchment paper then pour batter.
Bake in the middle of the oven for about 5 min, or until cake is set.
On a rack, place another sheet of parchment paper, sprinkle with sugar and flip the cake on top of the sugared paper. Carefully peel off the parchment paper from the cake. Let cool.
Meanwhile, whisk together the ingredients for the filling. Spread evenly over the cooled cake. Cut the cake in half, crosswise, then flip on side over the other – filling agains filling. Cut into bite size squares. Dust with icing sugar just before serving.