Fruntimmersvekan recipe: Mårbakatarta for Emma – NWT

Martinbuck cake baked on custom flour.

Photo: private

Women’s Hours Week is here and as usual there will be a batch of bakeries to celebrate Women’s Hours this week. NWT food writer Lena Sewall shares her good baking recipes.

In my opinion, Fruntimmer’s week with fancy flour pastries can only end one way – with Mårbackatarta.

It’s a cake that I promote as much as I can but have never had it anywhere. The fact that you don’t get it in cafes or restaurants is not so strange, because their bottoms are so fragile that you can count on the fact that when someone takes the first bite, the whole pastry will fall apart!

But it is a very beautiful festive cake with its crisp and crumbly base and light flour flavor in perfect harmony with applesauce and whipped cream. Since it is fragile, it is best to decorate it in moderation with whipped cream and serve more whipped cream on the side.

The name of the cake is not misleading as the recipe actually comes from Mårbacka, where Selma Lagerlöf has been responsible for fairly extensive production of custom flour for a number of years. It is one of the recipes in a leaflet published sometime in the 1920s in Margba.

Mårbacka cake was originally called Mårbacka-kaka on the flour and paper packets containing a flour ad of Mårbacka, but it is a cake, so nowadays it bears the name Mårbackatårta.

For three flour bases:

200 gm butter

1 3/4 dl sugar

7 dl of plain flour

Apple sauce:

4-5 sour apples

2 tablespoons of sugar

Appetizer:

whipped cream

This is how custom flour rules work: Stir white butter with sugar. Add the bread flour and work together quickly into a dough. According to the original recipe, the dough should be divided into four parts, which are rolled out into equal-sized round bottoms, about 20 cm in diameter, on baking paper. Of course, I’ve never been able to get more than three bases to stick together, but it also makes an excellent Martenback tart with three bases a little thicker too. Bake for 15 minutes at 175-200 degrees until the bottom is a little light brown. Watch carefully!

… Apple juice: Meanwhile, peel the apple and cut it into wedges or pieces and let it boil for a minute with the sugar and then cool. When the bases have cooled, they are added along with the applesauce, which is preferably not too well divided or sweet. Serve the cake with whipped cream, preferably with apple sauce.

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