More is more! 😋 It’s no secret that we love a Swedish Semla, but what’s even better than a Swedish Semla? – A Swedish Semla Cake! For all of us who LOVE a Semla – this is the ultimate cake.

The filling in this cake is inspired by Roy Fares recipe – a famous swedish pastry chef. If you’re ever in Stockholm and want to try one of the best Semla’s in town, make sure you stop by his fantastic bakery and café – Mr Cake.

Note! You can find the recipe for the small Semla buns on top of the cake here.

Recipe

You will need:

For the sponge cake base:

• 4 eggs
• 130g sugar
• 90g flour
• 2 teaspoons ground cardemom
• Butter and some wheat flour for the baking pan

For the almond filling: 

• 300 g marzipan
• 150g almonds chopped
• 1 tablespoon ground cardamom
• 2 tablespoon vanilla sugar
• 90g icing sugar
• 200ml milk

• 500ml heavy cream
• 1 tablespoon vanilla sugar

For decoration:
9 mini semlor see recipie here.

How to:

Make the sponge cake base:

1. Preheat the oven to 200C / 390F degrees.
2. Beat eggs and sugar until light and fluffy, preferably 5-6 minutes. Sift wheat flour into the batter. Stir gently until everything is mixed into a smooth batter.
3. Lubricate and powder evenly with wheat flour, two round 18 cm springform cake tins with detachable edge.
4. Distribute the batter evenly between the two tins and bake in the middle of the oven for about 10 minutes. Check with a skewer/stick.
5. Allow to cool completely.
6. Divide each cake into 2 layers.

Make the almond filling:

1. Mix all the ingredients for the filling.
2. Whip the cream together with vanilla sugar until light and fluffy.

Make the Semmeltårta:

1. Spread the almond filling evenly over three layers of sponge cake.
2. With a pipingbag, pipe the whipped cream evenly over the filling. Keep some for the top of the cake.
3. Stack all the layers.
4. Cover the top with whipped cream and decorate with small semlor (Fat Tuesday Buns).
5. Sprinkle some icing sugar over the cake.