New recipes every month!

Traditions and moments together is something Sagaform values highly, which becomes very clear in the new venture Friday fika. A venture where Sagaform calls for more together-moments around the Friday fika. In cooperation with chef and baking profile Frida Bornholt we have created recipes based on the identity of Sagaform – Swedish, classic and with a twist.

Every month we will inspire you to gather around Fridayfika. Through new recipes, tips and interviews, we want to get more people to put fridayfika on Friday's agenda. Whether you are seen through a screen, out in nature, in the office or at the kitchen table.

Cake base do like this: 

1. Soak the gelatin sheets. 
2. Bring cream, sugar and vanilla powder to the boil.
3. Melt down the gelatin sheets into the cream.
4. Add saffron.
5. Chop the chocolate and put it in the hot cream. Mix well.
6. Pour into serving glasses.
7. Let cool down and solidify in the fridge for at least 4 hours. 
8. Decorate with sliced chocolate and whipped cream.

Cake base do like this: 

1. Set the oven on 200 degrees. Melt the butter in a saucepan. Remove the saucepan from the heat and stir down the gingerbread spices and 1 tsp cinnamon.
2. Whisk the egg and sugar until white and fluffy. Add the butter mix, the flour mixed with baking powder and milk. Quickly stir it together into a smooth batter.
3. Pour the batter into the greased donut baking plate. Fill it halfway.
4. Bake the donuts in the middle of the oven for 13-16 minutes. Let them cool down.
5. Icing: mix icing sugar and cocoa, add a few drops of water. Pour the icing over the donuts.
6. Decorate with oxalis and chocolate.

Cake base do like this: 

1. Mix all ingredients - except for the yolk – into a crumbly dough.
2. Collect the dough with the yolk.
3. Let the dough rest in plastic wrap in the fridge for approx. 30 minutes.
4. Roll out thinly between two baking sheets.
5. Put the dough into a pie form with detachable edges.
6. Make tiny holes and freeze for 20 minutes. 
7. Bake in the middle of the oven at 200 degrees for about 10 minutes.
8. Nut caramel: Boil all ingredients together – except the nuts – until the consistency becomes like a caramel sauce.
9. Add the nuts, I coarsely chopped mine but you decide yourself. Mix together. 
10. Pour in the lingonberries first, then add the nut caramel. Continue to bake or finish the baking for 10 more minutes. The pie should get a golden colour.
11. Let it cool down completely.
12. Serve with whipped cream.

Cake base do like this: 

1. Set the oven on 155 degrees regular oven.
2. Butter and flour a springform with extra high edges 18 cm diameter. If you don’t have one with extra high edges, dress it with baking sheets.
3. Whisk eggs and sugar white and fluffy for approx. 8 minutes.
4. Mix the dry ingredients and sift down into the egg mix.
5. Turn the batter until it’s smooth.
6. Pour the batter along the sides of the springform.
7. Bake for approx. 40 minutes, check if it’s dry with a stick. Don’t open the oven door unnecessarily.
8. Put the cake base upside down on a grid dressed with baking sheet.
9. Let it cool down before you remove the form.

Vanilla cream do like this: 

1. Whisk yolks, sugar and corn starch.
2. Let the milk come to the boil and pour it successively over the egg mix.
3. Pour it back into the saucepan and let the cream thicken on medium heat, do not boil.
4. When the cream has thickened, remove the saucepan and mix in butter and vanilla powder.
5. Put plastic wrap on the surface and let it cool down.

Caramel cream with sea salt do like this: 

1. Mix all the ingredients for the caramel cream in a saucepan.
2. Let it come to the boil while stirring, then let it simmer without stirring too much for about 20-25 minutes until it becomes a thick yellowish-brown cream.
3. Let it cool down.

Apple compote do like this: 

1. Peel, core and split the apples.
2. Boil together with cinnamon, juice and sugar.
3. Boil on low heat until the apples are soft.
4. Cool down. 

Butter cream do like this: 

1. Whisk the butter with some of the icing sugar until white and fluffy.
2. Add the rest of the icing sugar and the vanilla powder. Whisk until it’s really white.

Mounting do like this: 

1. Divide the cake base into four pieces. 
2. Pipe a barrier with butter cream along the edge of the bottom cake base to stop the filling from running out.
3. Smear the caramel cream within the butter cream barrier. Add another cake base and again make a barrier of butter cream on this one.
4. Smear out the apple compote and add a cake base.
5. Make a butter cream barrier and smear out the vanilla cream. Add the last cake base.
6. Plaster the cake with butter cream and decorate with apple, star anise, chocolate, crumbled cookies and cinnamon.

Do like this: 

1. Crumble the yeast in a bowl, heat the milk to 37 degrees C and add the chai powder. Pour it over the yeast, mix until the yeast is dissolved.
2. Add the remaining ingredients, except the butter, but don’t use all the flour at the same time.
3. Mix the dough slowly with a hook for a few minutes. Add more flour if the dough feels sticky. Run the dough in the machine for 10 minutes to full gluten.
4. Put the dough on a floured table and let it rest for 30 minutes.
5. Filling: Mix all the ingredients for the filling.
6. Roll out the dough to 3 mm thick and approx. 95-100 cm long and 20 cm wide.
7. Spread on an even layer of filling. Roll the dough together into a long roll. Split into 4-5 cm wide pieces and put them on an oven dish covered with baking paper and lightly flatten each bun with your hand. Allow to rise for at least 90 minutes under some plastic foil.
8. Heat the oven to 200 degrees C.
9. Brush the buns with egg. Bake in the middle of the oven for 9-11 minutes, take them out to fully cool down.
10. Brush with browned butter and dust with cardamom sugar.

Orange curd do like this: 

1. Let all ingredients except the butter simmer at medium heat until they become a cream. Don’t let it boil!
2. Take the saucepan off the stove and stir in the butter.
3. Cool down.

Cookies do like this: 

1. Quickly mix all ingredients.
2. Take the dough ball and put it in the fridge to cool for at least an hour.
3. Put the oven on 190 degrees, regular oven.
4. Roll out the dough on a well-floured foundation to an even thickness of about 3-4 mm. Punch out circles and place the cookies on baking trays covered with baking paper and punch out a circle in the middle.
5. Bake in the oven until the cookies get a golden colour, about 7-10 minutes.
6. Let the cookies cool down.
7. Spread the orange curd onto the circle and put the lid on.

Sponge cake do like this: 

1. Put the oven on 175 degrees, regular oven.
2. Whisk eggs and sugar white and porous.
3. Melt the butter and add the milk.
4. Mix vanilla powder, vanilla sugar, flour and baking powder. Sift it into the egg mix. Finally put in lingonberries and butter mix.
5. Grease and flour a 2 litre sponge cake tin.
6. Pour the batter into the tin and bake in the middle of the oven for about 30 minutes, check with a stick to see if the cake is ready.
7. Take the cake out and let it cool down before adding the caramel sauce.

Caramel sauce do like this: 

1. Mix cream, sugar and syrup in a saucepan. Bring to boil while stirring.
2. Then boil the sauce on high heat, without a lid, until it thickens and gets a nice light brown colour, about 10-20 minutes.
3. Take away the saucepan and stir in the butter. Let cool down.
4. Pour the sauce over the sponge cake before serving.

Swiss roll do like this: 

1. Put the oven on 250 degrees, regular oven.
2. Whisk eggs and sugar white and porous.
3. Sift in the dry ingredients into the egg mix. Turn the batter and then stir in the milk. Pour the batter onto an oven tray with baking paper, spread it all the way to the corners.
4. Bake for 5 minutes.
5. Sprinkle sugar on a towel and tip out the Swiss roll. Let it cool down.

Browned butter icing do like this: 

1. Brown the butter and let it stand in the fridge until it’s solid again.
2. Whisk the butter for 5 minutes until it’s white and fluffy. Add icing sugar and whisk for another minute.
3. Add cream cheese and vanilla and whisk until everything is mixed and you have a solid icing.
4. Spread it on the Swiss roll, save some for decoration, and scatter blueberries on. Roll together and pipe the rest of the icing on top of the cake.
5. Decorate with blueberries and blueberry sprigs.

Chocolate cake do like this: 

1. Put the oven on 175 degrees.
2. Melt butter and chocolate in a saucepan.
3. Stir down the rest of the ingredients except the raspberries. Pour the batter into a greased and crumbed round cake-pan 18 cm diameter.
4. Push the raspberries down into the batter and bake in the middle of the oven for approx. 20 minutes. The cake should have firm edges and be like jelly in the middle.
5. Let the cake cool down.

Melba sauce do like this: 

1. Bring the raspberries to the boil and strain off the seeds.
2. Blend in the icing sugar. Taste, if too sour add some more icing sugar.
3. Leave to cool down. 

Whipped vanilla pannacotta do like this: 

1. Soak the gelatin sheets.
2. Bring to the boil cream, sugar and vanilla powder.
3. Melt in the gelatin. 
4. Put in the fridge for at least 4 hours, preferably over night. 
5. Whisk into a fluffy mix – use an electric mixer.
6. Pipe on to the cake.

Blondie cake do like this: 

1. Put the oven on 175 degrees, regular oven. Dress a 20x20 cm baking tin with baking paper.
2. Melt chocolate and butter in a saucepan. Mix flour, vanilla sugar and salt in a bowl.
3. Whisk the eggs fluffy and whisk in the sugar. Stir in the chocolate and the butter mix. Add the dry ingredients and mix carefully.
4. Spread the batter evenly in the tin and drop in the lemon curd, stir the batter with a fork. Bake in the middle of the oven for about 20 minutes. The cake should get only a light colour and be wobbly in the middle.
5. Cool down.
6. Powder some icing sugar over the cake and cut into squares after it has solidified in the fridge for at least 2 hours.

Lemon curd do like this: 

1. Let all ingredients except the butter simmer on medium heat until they turn into a cream. Do not boil!
2. Take away the saucepan and stir in the butter.
3. Cool down.

Cake do like this: 

1. Put the oven on 175 degrees.
2. Mix wheat flour, baking powder, vanilla powder, cinnamon, ginger and salt in a bowl.
3. Whisk eggs and sugar to a porous mix in another bowl.
4. Grate the beetroot finely.
5. Put the beetroot and the rapeseed oil into the egg mix.
6. Sift in the flour mix. Pour the batter into a dressed and greased springform pan 22 cm.
7. Bake in the middle of the oven for 45-55 minutes. Use a stick to test that the cake is ready. Take it out of the oven and let it cool down completely.

Browned butter icing do like this: 

1. Brown the butter and leave it in the fridge until it’s solid again.
2. Whisk the butter for about 5 minutes until it’s white and fluffy. Add icing sugar and go on whisking for another minute or so.
3. Add cream cheese and vanilla and whisk until everything is mixed and you have a solid icing.

Mounting do like this: 

1. Cut the cake into three or four pieces and use a round piping tip to pipe over the whole cake. Put on the other part and use the round piping tip again.
2. Decorate with oxalis, beetroot sprouts and walnuts.