A traditional Swedish baked dessert made from milk set with rennet; the Smaland style adds eggs, cream and almonds and is served with jam and whipped cream. Serve it with coffee.
Ostkaka (Swedish Curd Cake)
Dessert
Custards puddings creams
Medium
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Milk is set into soft curds with rennet, drained, mixed with eggs, cream and almonds and baked until golden and slightly wobbly. It is served warm with jam and whipped cream. Makes 8 portions in about 2 hr 55 min.
Prep
35 min
Cook
50 min
Cooling
1 hr 30 min
Total
2 hr 55 min
Yield
8 portions
Ingredients
Adjust yield
portions
Scales from a half to a double batch; give a bigger batch a little more time.
- 6 ⅓ cups (1500 ml)pasteurized whole milk (not UHT)
- ¼ cup (30 g)all-purpose flour
- 1 ½ tsp (7 ml)liquid rennet, about 1 1/2 teaspoons, per bottle instructions
- 2 (100 g)eggs
- ⅔ cup (150 ml)heavy cream, for the custard
- 2 ½ tbsp (30 g)granulated sugar
- 7 tbsp (50 g)blanched almonds, finely ground
- ½ tsp (2 ml)almond extract
- ⅔ cup (200 g)lingonberry or strawberry jam
- ⅔ cup (150 ml)heavy cream, whipped, for the to serve
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Instructions
- Whisk the flour into a little cold milk to make a paste, then stir into the rest of the milk. Warm to 98 F (37 C), no hotter.
- Take off the heat, stir in the rennet gently for 10 seconds, cover and leave undisturbed 30 minutes until the milk sets like soft yogurt.
- Cut the curd into small cubes with a knife. Warm very gently to 104 F (40 C), stirring slowly, then drain through a cheesecloth-lined sieve for 30 minutes, pressing lightly.
- Heat the oven to 350 F (175 C) and butter a 2-quart baking dish.
- Mix the drained curds with the eggs, cream, sugar, almonds and almond extract. Pour into the dish.
- Bake 45 to 50 minutes, until set at the edges with a faint wobble in the center, golden on top, and 160 F (71 C) in the middle.
- Rest 10 minutes. Serve warm in scoops with jam and whipped cream.
Tips
- Pasteurized (not UHT) milk is needed or it will not set.
- Follow your rennet bottle's strength instructions; potency varies.
- Do not overheat the milk or the curd turns tough.
- Bake until the center reaches 160 F (71 C) so the eggs are cooked; refrigerate leftovers.
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Recipe FAQ
How long does it take to make ostkaka (swedish curd cake)?
Plan on 35 minutes of prep and 50 minutes of cooking, plus 1 hour 30 minutes to chill. The recipe makes 8 portions.
How should I store ostkaka (swedish curd cake)?
Keep refrigerated up to 3 days; reheat gently or eat cold.
Can I make ostkaka (swedish curd cake) ahead?
Yes. It needs time to chill and set, so it is a good one to make the day before you serve it.
Estimated · per serving
Nutrition
Per serving = 1 of 8 servings this recipe makes.
398
Calories / serving
24.3g
Fat
36.0g
Carbs
10.8g
Protein
27.2g
Sugar
Whole recipe (8 servings): ~3184 cal · 194g fat · 288g carbs · 86g protein · 218g sugar
Estimated values per serving, calculated from standard ingredient data. Not verified Nutrition Facts; actual values vary with brands, measurements, and preparation.
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