Description
Scandinavian semla cream bun cake celebrates classic Swedish pastry traditions with delicate almond-infused sponge layers and rich vanilla custard. Sweet whipped cream and powdered sugar complete this elegant dessert that connects generations of Nordic baking heritage.
Ingredients
Scale
- 4 to 4.5 cups all-purpose flour
- 1.25 cups whole milk (475 ml)
- 1 large egg
- 0.5 cups granulated sugar
- 0.25 cups unsalted butter
- 1 (0.25 oz) package active dry yeast
- 1 tsp ground cardamom
- 0.25 tsp salt
- ⅔ cups almond paste
- 2 tbsps whole milk
- 1.5 cups heavy whipping cream
- 1 tsp freshly grated orange zest
- Powdered sugar (as desired)
- 1 large egg (beaten, for brushing)
Instructions
- Dough Preparation: Dissolve sugar and salt in a mixing bowl, creating a foundational flavor base for the Swedish cream bun cake.
- Liquid Integration: Warm milk and butter to 120-130°F, ensuring optimal yeast activation and smooth incorporation.
- Yeast Activation: Sprinkle yeast over warm liquid, allowing it to bloom and develop a frothy fermentation signature.
- Flavor Infusion: Blend egg and ground cardamom into the yeast mixture, introducing aromatic complexity to the dough.
- Dough Formation: Gradually fold in flour, kneading until achieving a smooth, elastic texture with slight tackiness.
- First Proofing: Place dough in a greased bowl, covering and allowing it to rise until springy and doubled in volume.
- Shaping: Deflate dough and divide into 12 precise wedges, arranging them in a circular springform pan prepared with nonstick spray.
- Second Proofing: Allow shaped dough to rise again, developing additional volume and lightness.
- Baking Preparation: Preheat oven to 350°F, creating an optimal baking environment.
- Finishing Touches: Brush dough surface with beaten egg and bake until achieving a deep amber color and internal temperature of 190°F.
- Cake Assembly: Cool cake thoroughly, then slice horizontally and carefully hollow out small cavities in each bottom wedge.
- Filling Creation: Blend almond paste with milk to create a smooth mixture, then fill cavities and layer with whipped cream infused with orange zest.
- Final Presentation: Reassemble cake wedges and dust with powdered sugar, creating an elegant Swedish semla dessert.
Notes
- Master Yeast Activation: Precise milk temperature between 120-130°F is crucial for optimal yeast performance, ensuring perfect dough rise and texture.
- Dough Kneading Technique: Rhythmic, consistent kneading develops gluten strands, creating a smooth, elastic dough that guarantees a light, airy cake structure.
- Temperature Control: Bake at exactly 350°F and monitor internal temperature to 190°F for a golden-brown exterior and perfectly cooked interior.
- Flavor Enhancement: Incorporate ground cardamom and orange zest strategically to elevate the cake’s aromatic complexity and create a sophisticated taste profile.
- Prep Time: 45 minutes
- Cook Time: 45 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: Swedish
Nutrition
- Serving Size: 13
- Calories: 350
- Sugar: 14 g
- Sodium: 150 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 75 mg