Fika: The Art of The Swedish Coffee Break, with Recipes for Pastries, Breads, and Other Treats (16 page)

Preheat the oven to 300°F (150°C). Grease and flour two 9-inch (23-centimeter) round baking pans (springform pans work best). You can also bake this in a single rectangular pan and cut in half to make the individual layers.

To prepare the torte, cream together the butter and sugar. In a separate bowl, whisk the egg yolks and stir into the butter and sugar mixture along with the vanilla and milk. Mix in the flour and baking powder and stir with a spatula until the batter is smooth.

Divide the batter equally between the 2 pans and spread out thinly so that the batter reaches the edges. Sprinkle the chocolate chips evenly over both torte layers, then repeat with the ¾ cup hazelnuts.

To prepare the meringue, beat the egg whites with an electric mixer in a large, grease-free bowl until soft peaks form. Add sugar little by little and whisk until stiff peaks form.

Divide the meringue equally between the 2 pans and spread so as to completely cover the chocolate chips and hazelnuts.

Bake for 40 minutes, until the meringue is a deep golden brown and looks crispy. Remove from the oven and let cool in the pans.

Once cool, carefully remove the torte layers.

Place one layer on a serving platter and spread with whipped cream. Place the second layer on top and cover with whipped cream. If you use 1 cup (240 milliliters) of whipping cream, you will have enough to spread between the layers and on top. If you use 1½ cups (360 milliliters), you can cover the sides as well. Dust the top of the torte with cocoa powder and top with the remaining hazelnuts.

Preheat the oven to 200°F (95°C). Line a baking sheet with a silicone baking mat or parchment paper.

Wipe the inside of a grease-free bowl, preferably stainless steel, with the slice of lemon. Whisk the egg whites in the bowl, ideally with an electric mixer, until white and soft peaks have formed, about 2 minutes. Add the sugar little by little, whisking continuously until the mixture is glossy and stiff peaks form, 5 to 10 minutes. If you turn the bowl upside down, the egg whites should hold. Add the ginger and whisk a bit more.

Using a tablespoon, place the meringue batter in spoonfuls on the baking sheet, about 1 tablespoonful for small meringues and 2 tablespoonfuls for large. You can also pipe out the meringues into shapes using a pastry bag.

Bake for 1½ hours for small meringues or 2 hours for large. When they are done, they should be crisp on the outside and sound hollow. Turn off the oven and leave the meringues in the oven to cool.

Meringues should be stored in an airtight container and will keep for a few weeks.

Preheat the oven to 350°F (175°C). Grease and flour a 9 by 5-inch (23 by 12.5-centimeter) loaf pan.

In a large mixing bowl, cream together the butter and sugar. Mix in 1 egg yolk at a time, stirring until you get a creamy consistency. Add the figs, dates, currants, and orange zest to the batter and mix well. Stir in the flour until well blended.

In a separate bowl, beat the egg whites until stiff peaks form. Carefully fold into the batter. You will end up with a thick and chunky batter.

Using a spatula, scrape the batter into the loaf pan. Bake for 50 to 55 minutes. The fruitcake is done when a toothpick or knife inserted into the center comes out clean. Remove from the oven and let cool. Once cool, remove the fruitcake from the pan.

Place a length of cheesecloth or gauze in a bowl and cover it in the whiskey. Once the fabric has been thoroughly soaked, wrap it around the fruitcake so that the entire cake is covered, then wrap in aluminum foil and store in a cool, dark place for 1 to 4 weeks.

When ready, remove the cake from the wrapping, slice thinly, and serve.