Recipe: Rømmegrøt (norwegian porridge)
1 liter thick cream
1.5 cups flour
2 cups milk
1 cup sugar
1 tbsp cinnamon
_________________________
In a heavy saucepan heat cream until it starts to boil.
Then sift in 1 cup of the flour and mix using a wire whisk.
Keep whisking (gently) until the butter starts coming out of the cream. Remove from the heat.
Using a ladle and remove the butter, and place in separate bowl. Keep whisking until there is no more butter appearing.
Place milk in another pan and heat to boiling.
Sift 1/2 cup flour into the milk while beating until mixture is thick like pudding. Remove it from the heat and mix into the cream mixture, and beat with a wire whisk until well blended and smooth.
Serve in a soup bowl. Sprinkle the cinnamon and sugar on top and add a nob of butter in the centre.
4 Eggs
2 1/2 dl Sugar
120 g ground Almonds
3 tbs Water
1 dl Corn Flower
1/2 dl white Flower
2 tsp Baking Powder
1 Egg
1 dl Sugar
100 g Butter
125 g Chocolate
1/2 dl strong Coffee
Whipped Cream
__________
Whip up the 4 Eggs and the 2.5 dl Sugar ’till white-ish in colour.
Add the ground Almonds and the 3 tbsp of Water. Sieve the Corn Flour, White Flour and Baking Powder into the mix.
Pour into a slightly buttered cake tray and bake at 180 degrees for 30-40 mins.
Do the matchstick trick (poke the cake with a match and if the dough don’t stick - its done)
To make Chocolate Sauce; whip 1 Egg with the 1 dl Sugar (’till white-ish in colour).
Melt the Butter and and Chocolate with the Coffee - over hot water or in microwave.
Leave aside to cool.
When cake is ready, take it, enjoy the smell and leave it to cool down.
Cut it in half (to get a top and a bottom - not a left and a right!)
Smear a layer of Whipped Cream on the bottom half. Put the top half on and cover the top and sides with cream. When the Chocolate has cooled down pour the carefully on top of the cake and put the cake in the fridge.