SWEDISH FLOP

Swedish Flop image

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, Illinois

Provided by Taste of Home

Time 1h15m

Yield 12 servings.

Number Of Ingredients 24

Ingredients

1 package (1/4 ounce) quick-rise yeast
2/3 cup warm whole milk (110° to 115°)
4 tablespoons unsalted butter, melted
1/4 cup sugar
2 large eggs, room temperature
2 teaspoons grated lemon zest
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 teaspoon fine sea salt
STREUSEL:
3/4 cup all-purpose flour
1/3 cup packed light brown sugar
1/8 teaspoon fine sea salt
5 tablespoons unsalted butter, room temperature
ERMINE FROSTING:
1/4 cup all-purpose flour
1 cup whole milk
1 cup sugar
1/4 teaspoon fine sea salt
1 cup unsalted butter, room temperature
1 teaspoon vanilla extract
1/4 teaspoon almond extract
1/2 cup rhubarb or raspberry jam
1/4 cup confectioners' sugar

Steps:

In the bowl of a stand mixer, combine yeast and milk; let stand 5 minutes. Whisk in butter, sugar, eggs, zest and vanilla. With the paddle attachment, beat in 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., 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. , Preheat oven to 350°. Meanwhile, for streusel, in a bowl, combine flour, brown sugar and salt. Add butter and rub together until coarse crumbs form; refrigerate while dough rises. , 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. , 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. , Remove cake from pan. Using a serrated knife, cut 1/4 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.

Nutrition Facts : Calories 510 calories, Fat 26g fat (16g saturated fat), Cholesterol 98mg cholesterol, Sodium 173mg sodium, Carbohydrate 64g carbohydrate (39g sugars, Fiber 1g fiber), Protein 6g protein.