Ostkaka

Last updated
Ostkaka
Smalands basta ostkaka.jpg
Ostkaka with strawberry jam, whipped cream and ice cream.
Alternative namesSwedish cheesecake, Swedish curd cake
Type Dessert
Place of origin Sweden
Region or state Hälsingland and Småland
Serving temperatureLukewarm
Main ingredients milk, cream, flour, sugar, eggs, almonds, bitter almonds, Rennet

Ostkaka, "ost" meaning "cheese" and "kaka" meaning "cake" in Swedish (the definition of "kaka" includes "cookie" but is a wider concept), also known as Swedish cheesecake or Swedish curd cake, is a Swedish dessert that has its roots in two different parts of Sweden, Hälsingland and Småland, though there are some differences between ostkaka from Hälsingland [1] and ostkaka from Småland. [2]

Contents

The dish has a rather firm consistency and subtle, creamy taste with a hint of almonds. It is usually eaten lukewarm with different jams, typically cloudberry, cherries or strawberry though lingonberry is often used, as well as fruits, whipped cream or, more rarely, ice cream.

Despite the similarity in literal translation, ostkaka should not be confused with cheesecake which is a layered cake. Swedes typically call the latter by its English name, sometimes making it "American cheesecake", to avoid confusion. Though even then, Scandinavian restaurant menus sometimes confuse the two.

Traditional recipes

Ostkaka is traditionally produced by adding rennet to a warm milk and flour mixture and letting the casein coagulate. Cream, sugar, eggs, almonds and bitter almonds are added to create a batter.

It is then baked in an oven and served warm - never hot, as this will nullify some of its flavor. [3]

Traditionally, the Småland variety is cooked in a large copper pot. This gives rise to a tradition of allowing guests to take their portions from the centre of the Ostkaka, thereby avoiding any traces of copper that may have leached into the mixture where it is in contact with the pot.

Simplified recipes

Since the process of curdling milk is somewhat complicated, alternative recipes intended for home cooking instead use cottage cheese as a base to simulate the texture of the dessert.

National Day

Since 2004, the "Day of Ostkaka" is celebrated on November 14 in Sweden. [4] It was established and is promoted by the "Ostkakans vänner" ("Friends of Ostkaka"), [5] a non-profit organization founded in the spring of 2003.

Similar curd cake recipes are also found in America and Russia, often under the name "Angel Tears" curd cake. [6] [7]

See also

Related Research Articles

Tiramisu Italian dessert

Tiramisu is a coffee-flavoured Italian dessert. It is made of ladyfingers (savoiardi) dipped in coffee, layered with a whipped mixture of eggs, sugar and mascarpone cheese, flavoured with cocoa. The recipe has been adapted into many varieties of cakes and other desserts. Its origins are often disputed among Italian regions Veneto and Friuli Venezia Giulia.

Cake Baked dessert

Cake is a form of sweet food made from flour, sugar, and other ingredients, that is usually baked. In their oldest forms, cakes were modifications of bread, but cakes now cover a wide range of preparations that can be simple or elaborate, and that share features with other desserts such as pastries, meringues, custards, and pies.

Pudding dessert or savory dish

Pudding is a type of food that can be either a dessert or a savory dish that is part of the main meal.

Curd Dairy product

Curd is a dairy product obtained by coagulating milk in a process called curdling. The coagulation can be caused by adding rennet or any edible acidic substance such as lemon juice or vinegar, and then allowing it to coagulate. The increased acidity causes the milk proteins (casein) to tangle into solid masses, or curds. Milk that has been left to sour will also naturally produce curds, and sour milk cheeses are produced this way. Producing cheese curds is one of the first steps in cheesemaking; the curds are pressed and drained to varying amounts for different styles of cheese and different secondary agents are introduced before the desired aging finishes the cheese. The remaining liquid, which contains only whey proteins, is the whey. In cow's milk, 90 percent of the proteins are caseins.

Crème caramel Custard dessert with soft caramel on top

Crème caramel, flan, caramel custard, or caramel pudding is a custard dessert with a layer of clear caramel sauce, contrasted with crème brûlée which is custard with a hard caramel layer on top.

Syrniki Fried quark pancakes from Eastern European cuisine

Syrniki or syrnyky are fried Eastern Slavic quark pancakes. In Russia, they are also known as tvorozhniki (творо́жники). They are a part of Belarusian, Russian, Ukrainian, Latvian (sirņiki) and Serbian cuisine. Their simplicity and delicious taste have made them very popular in Eastern Europe.

Cheesecake Sweet cheese-based dessert

Cheesecake is a sweet dessert consisting of one or more layers. The main, and thickest layer, consists of a mixture of soft, fresh cheese, eggs, and sugar. If there is a bottom layer, it often consists of a crust or base made from crushed cookies, graham crackers, pastry, or sometimes sponge cake. It may be baked or unbaked.

Cream cheese Soft, mild-tasting cheese with a high fat content

Cream cheese is a soft, usually mild-tasting fresh cheese made from milk and cream. Stabilizers such as carob bean gum and carrageenan are often added in industrial production.

Dulce de leche Confection from Latin America

Dulce de leche is a confection from Latin America prepared by slowly heating sweetened milk to create a substance that derives its flavour from the Maillard reaction, also changing colour. Dulce de leche is Spanish for "candy [made] of milk". Dulce de Leche is similar to "manjar de leche", the difference being that manjar is thicker, less sweet, and darker in colour.

Rice pudding Dish made from rice mixed with water or milk

Rice pudding is a dish made from rice mixed with water or milk and other ingredients such as cinnamon and raisins.

Canarian cuisine refers to the typical dishes and ingredients in the cuisine of the Canary Islands, and it constitutes an important element in the culture of its inhabitants. Its main features are its freshness, variety, simplicity, and the richness of its ingredients, the mix of seafood and meat dishes, its cultural influences and the low knowledge of it by the rest of the world. Canarian cuisine is influenced by other cultures, specially the aboriginal inhabitants of the islands (Guanches) and Latin American cuisine. Some African influences still prevail as well.

Crowdie is generally understood to refer to a type of soft, fresh Scottish curd cheese made from skimmed cows' milk, although the name is sometimes used to refer to a type of brose made from ground oats and cold water.

Requeijão whey cheese popular in Portugal and Brazil

Requeijão is a milk-derived product, produced in Portugal and Brazil. It is a loose, ricotta-like cheese used to make cheese spreads. A mild, unsalty ricotta can be substituted. This variety is most often sold in the markets wrapped in fresh corn husks. In El Salvador, cheeses such as requesón can sometimes be transported wrapped in banana leaves instead.

Cardamom bread a type of bread

Pulla (Finnish) or nisu (Finnish) is a type of dessert or pastry flavored with cardamom. It's served as coffee table treat with coffee or tea, and typically all around the year. In Finland pulla is typical in cafeterias where it is considered as a sign of quality of the place.

Sponge cake Type of cake

Sponge cake is a light cake made with eggs, flour and sugar, sometimes leavened with baking powder. Sponge cakes, leavened with beaten eggs, originated during the Renaissance, possibly in Spain. The sponge cake is thought to be one of the first of the non-yeasted cakes, and the earliest attested sponge cake recipe in English is found in a book by the English poet Gervase Markham, The English Huswife, Containing the Inward and Outward Virtues Which Ought to Be in a Complete Woman (1615). Still, the cake was much more like a cookie: thin and crispy. Sponge cakes became the cake recognized today when bakers started using beaten eggs as a rising agent in the mid-18th century. The Victorian creation of baking powder by English food manufacturer Alfred Bird in 1843 allowed the addition of butter to the traditional sponge recipe, resulting in the creation of the Victoria Sponge.

Coconut cake

Coconut cake is a popular dessert in the Southern region of the United States. It is a cake frosted with a white frosting and covered in coconut flakes.

Quark (dairy product) type of fresh dairy product

Quark or quarg is a type of fresh dairy product made by warming soured milk until the desired amount of curdling is met, and then straining it. It can be classified as fresh acid-set cheese. Traditional quark can be made without rennet, but in modern dairies small quantities of rennet are typically added. It is soft, white and unaged, and usually has no salt added. It is traditional in the cuisines of German-speaking, Dutch-speaking, Slavic and Scandinavian countries.

Ube cake traditional Filipino chiffon cake or sponge cake

Ube cake is a traditional Filipino chiffon cake or sponge cake made with ube halaya. It is distinctively vividly purple in color, like most dishes made with ube in the Philippines.

References

  1. "Mat, recept & smarta tjänster för en enklare vardag - ICA.se". ICA.se. Archived from the original on 13 December 2009. Retrieved 8 December 2014.
  2. "Frödinge Mejeri". Archived from the original on 2008-06-12. Retrieved 2008-10-03.
  3. Äkta småländsk ostkaka
  4. Ostkakans Dag 14 november - Frödinge Mejeri Archived 2008-06-12 at the Wayback Machine
  5. Startsidan - Ostkakans vänner
  6. Curd cake "Angel Tears": unusually delicate dessert
  7. Творожный пай «Слезы ангела»