📝 About This Recipe
Hailing from the golden fields of Skåne in Southern Sweden, Spettekaka is a majestic, architectural dessert traditionally reserved for grand celebrations. This PGI-protected delicacy is crafted from a delicate ribbon of batter slowly rotated over an open flame or heat source, resulting in a crisp, lace-like structure with a toasted sugar aroma. Each bite offers a satisfying crunch and a melt-in-the-mouth sweetness that captures the essence of Scandinavian festive tradition.
🥗 Ingredients
The Batter Base
- 10 large Fresh Eggs (separated, at room temperature)
- 500 grams Granulated Sugar (extra fine preferred)
- 250 grams Potato Starch (sifted twice)
- 50 grams Wheat Flour (all-purpose)
- 1 tablespoon Vanilla Sugar (or 1 tsp vanilla bean paste)
The Royal Icing (For Decoration)
- 1 large Egg White (at room temperature)
- 200 grams Powdered Sugar (sifted)
- 1 teaspoon Lemon Juice (to stabilize the icing)
- 1-2 drops Pink Food Coloring (optional, for traditional pink piping)
👨🍳 Instructions
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1
Begin by preparing your 'spit' or cone. In a home kitchen, use a wooden or metal cone-shaped form wrapped tightly in parchment paper. If you have a rotisserie attachment for your oven, this is ideal; otherwise, prepare to rotate the form manually over a consistent heat source.
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2
In a large, spotlessly clean bowl, whisk the 10 egg whites until they form soft peaks. Gradually add 100g of the sugar while continuing to whisk until the meringue is stiff and glossy.
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3
In a separate bowl, cream the 10 egg yolks with the remaining 400g of sugar and vanilla sugar until the mixture is pale yellow and doubled in volume.
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4
Sift the potato starch and wheat flour together. Gently fold the dry ingredients into the egg yolk mixture using a spatula, being careful not to deflate the air.
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5
Slowly fold the stiff egg whites into the yolk and flour mixture. The resulting batter should be thick enough to hold its shape briefly but fluid enough to pipe in a continuous stream.
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6
Transfer the batter into a piping bag fitted with a small, plain circular nozzle (about 3-5mm).
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7
Preheat your oven to 150°C (300°F) if using a rotisserie, or set up your heating element. If using an oven, keep the door slightly ajar to allow moisture to escape.
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8
Start rotating the cone and pipe a thin, steady stream of batter onto the parchment paper. Begin at the base and move toward the tip, creating a lattice-like structure.
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9
Allow the first layer to dry and slightly brown (about 5-8 minutes of rotation) before applying the next layer. The goal is to build up many thin, crisp layers of 'spikes'.
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10
Continue this process for 2-3 hours, layering the batter until the cake reaches your desired thickness and height. The cake should be a light golden-brown color.
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11
Once finished, leave the cake on the spit to cool completely in a dry environment. It is extremely fragile while warm.
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12
Carefully slide the cake off the cone and remove the parchment paper. Prepare the royal icing by whisking the egg white, powdered sugar, and lemon juice until very stiff.
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13
Pipe decorative 'garlands' of white and pink icing around the rings of the cake. This is the traditional Skånsk finish.
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14
Let the icing set for at least an hour before serving. Use a small hacksaw or a serrated knife to gently 'saw' portions off the cake to prevent shattering.
💡 Chef's Tips
Humidity is the enemy of Spettekaka; always bake on a dry day to ensure the cake stays crisp. Do not over-mix the batter after adding the flour, or the cake will become tough rather than brittle. If you don't have a rotisserie, you can bake 'flat' Spettekaka cookies on a tray using the same batter for a similar flavor profile. Store the finished cake in a completely airtight container or wrap it in cellophane immediately after cooling to maintain its crunch. Always use potato starch rather than cornstarch for the authentic, melt-in-your-mouth texture unique to Swedish recipes.
🍽️ Serving Suggestions
Serve with a glass of sweet dessert wine like Sauternes or a Swedish ice wine. Accompany with a bowl of fresh Nordic berries (lingonberries or cloudberries) and whipped cream. Pair with a strong cup of dark-roast Swedish coffee to balance the intense sweetness. For a modern twist, serve alongside a scoop of tart lemon sorbet. Traditionally, the cake is placed as a centerpiece and guests 'saw' off their own pieces from the bottom up.