Swedish Cream Cake
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By Kaci Balfany
Swedish Cream Cake
From mom's side of the family, made by Grandma Karen
Updated at: Wed, 16 Aug 2023 23:52:02 GMT
Nutrition balance score
Unbalanced
Glycemic Index
67
Moderate
Nutrition per serving
Calories5063.8 kcal (253%)
Total Fat286.5 g (409%)
Carbs558.9 g (215%)
Sugars441.1 g (490%)
Protein79.8 g (160%)
Sodium1753.1 mg (88%)
Fiber2.8 g (10%)
% Daily Values based on a 2,000 calorie diet
Ingredients
0 servings
For The Cake
For The Cream Filling
2 cupsmilk
heat to scalding in larger pan mis
½ csugar
½ cupsugar
3 Tbspflour
3 Tbspbutter
3egg yolks
slightly beaten
1 tspvanilla
For Whipped Cream
Instructions
For The Cake
Step 1
Beat egg whites until stiff. Set aside.
Step 2
Beat egg yolks until lemon-colored. Add sugar, water, & vanilla.
Step 3
Sift flour, salt, & baking powder. Fold into yolk mixture.
Step 4
Fold in beaten egg whites.
Step 5
Bake at 350°F for 20 - 25 minutes in 2 8-inch pans.
To Assemble
Step 6
Split cakes in half to create 4 layers. Split cream filling in half and add to first and third layers. Add whipped cream to second layer and use to frost cake once layers are assembled.
For Whipped Cream
Step 7
Place beaters and bowl in the fridge to help whip the cream faster
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