Today we will learn two Swedish words. The first is "tupp" and means "rooster" and the second is "kaka" which means "cake". Therefore tuppkaka means "Rooster Cake".
Legend tells that the wife of a fisherman on the island of Tupparna, north of Stockholm, upon seeing her husband return unexpectedly, she made a quick cake with what she had at home: flour, eggs, butter, sugar and almonds. Why did she hurry up? Nobody knows.
Legends aside, the Tuppkaka is a sponge cake similar to a German Streusel. The beauty of it lies in the speed of completion - neither yeast nor kneading - and that the result, baked fairly quickly, retains a certain humidity in the center.
To make tuppkaka it is essential to have a mold with a removable base as its fragility prevents conventional unmolding. The best one is the one exposed below, which is usually used to make quiches, with a diameter of 22 cm / 9 inches. You will see that it is very easy to do.
INGREDIENTS :
- 300 ml (one and a half cup) of icing sugar
- 250 ml (a cup and a quarter) of wheat flour
- 80 g (aprox 6 tbsp) unsalted butter
- 2 eggs
- 50 ml (a quarter cup) of sliced almonds
Given the speed of completion, it is essential that you preheat the oven to 200 degrees (392 F) as soon as you start the preparation. It is important that when you introduce the cake it has the right temperature since the baking has to be exactly 20 minutes and if it did not have 200 degrees (392 F) it would not be well done.
We melt the butter completely and beat it with the eggs.
We add the sifted flour to the mixture of eggs and butter. It must be sifted previously to avoid lumps. We beat vigorously so that a homogeneous dough is full of air. If you have a mixer, use it.
We grease the mold with butter.
We pour the dough into it and cover it completely with sliced almonds.
We put in the oven for exactly 20 minutes and it is not necessary to check if it is dry in the center because it does not stay that way. In fact, keeping it wet is the interesting thing.
We extract, let cool and carefully remove the mold. Ready to serve, often with a little whipped cream or sprinkling icing sugar on top, to taste.
Making this cake does not take more than 30 minutes, from preparation to final baking. Few cakes can boast of such speed.
