Loading...
You are using an outdated browser. Please upgrade your browser to improve your experience.

Hilda’s amazing Christmas cake.

No one really knows where truly amazing recipes come from. That vagueness is exactly what makes those recipes so magical. Hilda's Christmas cake for LINUM is packed with all the classic flavours of December, but it's the buttercream and lingonberries that really make it special

The cake is based on a recipe that Hilda’s father got from a friend on his hunting team who had worked as a pastry chef when he was young. He, in turn, had gotten it from an elderly lady. However, Hilda has no idea where she would have gotten the delicious ingredients. Hilda has refined the recipe for LINUM, and she is thrilled to share such a wonderful creation, just in time for Christmas.

Soft and moist gingerbread cake with lingonberries and browned buttercream.

INGREDIENTS

Soft gingerbread cake
Butter for the pan
100 grams of butter
2 eggs
3 dl granulated sugar
1 1/2 teaspoons ginger
1 1/2 teaspoons ground cardamom or
crushed cardamom seeds
1 1/2 teaspoons ground cinnamon
1 teaspoon ground cloves
4 deciliters all-purpose flour
2 teaspoons baking soda
2 deciliters sour milk
1 deciliter lingonberry jam

Brown butter cream cheese
200 grams brown butter, room temperature
200 grams cream cheese, room temperature
2 deciliters powdered sugar
1 teaspoon vanilla paste or vanilla sugar

Decorations
Lingonberries
Granulated sugar
Powdered sugar

LET’S BAKE

  • In a pan, brown your butter (200 grams) by heating it until it turns into a browned buttercream. Put it in the fridge and let it sit until it has cooled and solidified.
  • Take the butter out of the fridge and let it warm to room temperature while making the gingerbread cake.
  • Set your oven to 175 °C and grease a bundt pan with butter. The pan should be able to hold at least 1 ½ liters.
  • Melt the butter (100 grams) in a pot and let it cool.
  • Whisk the eggs and granulated sugar together until the mixture is white and fluffy.
  • Mix all of the dry ingredients in a bowl and pour into the egg mixture. Fold in the dry ingredients with a spatula.
  • Add the lingonberry jam, Swedish sour milk, and melted butter. Fold in until your batter is uniform.
  • Pour the batter into the pan and bake in the oven on the lower rack for about 25 minutes. Use the end of a fork or spoon to check if the cake is fully baked through.

  • Let the cake cool in the pan for a bit. Then, flip the pan over and remove the cake to let it cool completely.
  • Make the brown butter cream cheese: Whisk the room temperature brown butter for about 5 minutes until it’s white and fluffy.
  • While whisking the brown butter, add in small dollops of cream cheese little by little.
  • Pour in powdered sugar little by little while stirring and add your vanilla sugar/paste.
  • Put 1/3 of the brown butter cream cheese into a piping bag.
  • Cut the bundt cake horizontally down the middle and spread the remaining 2/3 of your cream on the bottom half. Place the top half of the bundt cake on the bottom half and decorate with the brown butter cream cheese in the piping bag.
  • Roll a few lingonberries in granulated sugar and use them to decorate your cake. Sprinkle powdered sugar over your cake.