Some things I love about Sweden:
While other Nordic countries have respectable colors like white, crimson, and dark blue on their flags, Sweden’s is an almost aqua shade of blue and bright yellow.
Sweden recycles 99% of household waste.
Sweden comes in at number 4 on The Global Gender Gap Index (Iceland, Finland, and Norway are numbers 1, 2, and 3, respectively).
You can buy caviar in tubes.
There are entire days dedicated to baked goods, i.e., October 4th is Cinnamon Bun Day, Fat Tuesday is all about Semla Buns, Christmas is rung in with St. Lucia Saffron Buns, and March 25th is—you guessed it—Waffle Day!
The waffle irons that are most popular in Scandinavia create thin waffles with five or six heart shapes in them. This shape makes for a lovely cake, but of course any shape will do. If you use a Belgian waffle iron, however, you might want to add a touch more baking powder.
Tor has adapted and perfected a waffle recipe found years ago printed on a Moods of Norway lens cloth that came with a pair of glasses he bought. The original recipe calls for cinnamon, but Tor spices them with cardamom, among a few other changes! The cream filling for this cake hails from the recipe for the World’s Best Cake. For this special occasion, I raided my freezer for the very last of the wild blueberries I picked in northern Norway, and the blackberries I picked just down the road here in Gothenburg.
This recipe makes approximately eight thin, large waffles.
420 g (2 3/4 cups) all-purpose flour
80 g (1 cup) oats
75 g (1/3 cup) white sugar
1.5 teaspoons baking powder
1.5 teaspoons vanilla sugar
2 teaspoons cardamom
6 dl (2 1/2 cups) whole milk
150 g (2/3 cup) butter, melted and cooled to room temperature
1-2 tablespoons additional milk
4 dl whipping cream
5 dl vanilla custard or thick pudding, chilled
toasted slivered almonds
Whisk together dry ingredients and make a well in the center. Pour in a bit of the milk, then add the eggs. Whisk to combine the eggs, then add the rest of the milk; stir until combined. Pour in the butter, and stir to combine. Cover and let rest for one hour.
While the batter rests, you can prepare the filling. Whip the cream until stiff, then fold the cream into the custard until just combined. Chill until ready to use. Wash whatever berries you’ll be using, and slice any strawberries. Toast the slivered almonds in a dry frying pan over medium-high heat, tossing often until browned.
After the batter has had time to rest, stir in 1-2 tablespoons of milk to thin the batter a bit. (Don’t do this if your iron makes thick waffles.) Make the waffles to a well-done state, and let them cool on a rack before stacking. Layer waffles with cream, adding berries between a few layers, if desired, and top with remaining cream and berries. Sprinkle over almonds.
Serve immediately or chill until serving. The waffle cake becomes stiffer and a bit easier to serve with some chilling time.