Swedish Flop
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. —Shauna Sever, Oak Park, IL
Prep: 45 min. + rising Bake: 30 min. + cooling Makes: 12 servings
1 pkg. (1/4 oz.) quick-rise yeast 2/3 cup warm whole milk
(110° to 115°)
4 Tbsp. unsalted butter, melted 1/4 cup sugar
2 large eggs, room temperature 2 tsp. grated lemon zest
1 tsp. vanilla extract
2 cups all-purpose flour
1/2 tsp. fine sea salt
STREUSEL
3/4 cup all-purpose flour
1/3 cup packed light brown sugar 1/8 tsp. fine sea salt
5 Tbsp. unsalted butter, room temperature
ERMINE FROSTING
1/4 cup all-purpose flour 1 cup whole milk 1 cup sugar 1/4 tsp. fine sea salt 1 cup unsalted butter, room temperature 1 tsp. vanilla extract 1/4 tsp. almond extract 1/2 cup rhubarb or raspberry jam 1/4 cup confectioners’ sugar
1. In a large bowl, combine yeast and milk; let stand 5 minutes. Whisk in butter, sugar, eggs, zest and vanilla.
Beat in the 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.
2. 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.
3. Preheat oven to 350°. Meanwhile, for streusel, in a bowl, combine flour, brown sugar and salt. Add butter and mix until coarse crumbs form; refrigerate.
4. 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.
5. 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 mousselike, about 5 minutes.
6. Remove cake from pan. Using a serrated knife, cut ¹₄ 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 PIECE 510 cal., 26g fat (16g sat. fat), 98mg chol., 173mg sod., 64g carb.
(39g sugars, 1g fiber), 6g pro.