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{{Short description|Swedish cake}}
{{Infobox prepared food
{{Infobox prepared food
| name = Ostkaka
| name = Ostkaka
| image = [[File:Ostkaka.jpg|250px]]
| image = Smålands bästa ostkaka.jpg
| caption =
| image_size = 250px
| caption = Ostkaka with strawberry jam, whipped cream and ice cream
| alternate_name = Swedish cheesecake, Swedish curd cake
| alternate_name = Swedish cheesecake, Swedish curd cake
| country = [[Sweden]]
| country = [[Sweden]]
Line 10: Line 12:
| type = [[Dessert]]
| type = [[Dessert]]
| served = Lukewarm
| served = Lukewarm
| main_ingredient = [[Rennet]], [[milk]], [[cream]], [[sugar]], [[Egg (food)|eggs]], [[almonds]], [[bitter almond]]s
| main_ingredient = [[milk]], [[cream]], [[flour]], [[rennet]] ([[sugar]], [[Egg (food)|eggs]], [[almonds]], [[bitter almond]], [[saffron]])
| variations =
| variations =
| calories =
| calories =
Line 16: Line 18:
}}
}}


'''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 [[Sweden|Swedish]] [[dessert]] that has its roots in two different parts of Sweden, [[Hälsingland]] and [[Småland]], though there are some differences between ostkaka from Hälsingland<ref>{{cite web|url=http://www.ica.se/FrontServlet?s=mat_recept&state=recept&receptid=5380|title=Mat, recept & smarta tjänster för en enklare vardag - ICA.se|work=ICA.se|accessdate=8 December 2014}}</ref> and ostkaka from Småland.<ref>[http://www.frodinge.se/index.asp?avd=produkter&sub=Ostkaka. Frödinge Mejeri<!-- Bot generated title -->]</ref>
'''Ostkaka''' (pronounced oost-kah-kah), {{Lang|sv|ost}} meaning "cheese" and {{Lang|sv|kaka}} meaning "cake" in Swedish, is known as '''Swedish cheesecake''' or '''Swedish curd cake''', it is a [[Swedish cuisine|Swedish]] [[dessert]] that has its roots in two different parts of Sweden, [[Hälsingland]] and [[Småland]], though there are some differences between ostkaka from Hälsingland resembling halloumi in texture,<ref>{{cite web|url=http://www.ica.se/FrontServlet?s=mat_recept&state=recept&receptid=5380|title=Mat, recept & smarta tjänster för en enklare vardag - ICA.se|work=ICA.se|access-date=8 December 2014|url-status=dead|archive-url=https://web.archive.org/web/20091213142957/http://www.ica.se/FrontServlet?s=mat_recept|archive-date=13 December 2009}}</ref> and the soft-grained ostkaka from Småland.<ref>{{Cite web |url=http://www.frodinge.se/index.asp?avd=produkter&sub=Ostkaka. |title=Frödinge Mejeri<!-- Bot generated title --> |access-date=2008-10-03 |archive-url=https://web.archive.org/web/20080612065639/http://www.frodinge.se/index.asp?avd=produkter |archive-date=2008-06-12 |url-status=dead }}</ref> Originally, the food comes from småland (traditionally smalandsk), ostkaka is made with raw milk and cheese rennet. However, these days most people simply use cottage cheese instead, which is much faster, and gives the same flavor and texture.


Ostkaka is an eggy, crustless cake with cottage cheese, ground almonds and lemon zest; it is usually served with whipped cream and jam.
The dish has a rather firm consistency and subtle, creamy taste with a hint of [[almond]]s. It is usually eaten lukewarm with different jams, typically [[cloudberry]], [[Prunus cerasus|cherries]] or [[strawberry]] though [[lingonberry]] is often used, as well as fruits, [[whipped cream]] or, more rarely, [[ice cream]]. The reason for eating ostkaka while it is lukewarm is that if eaten too warm, the delicate flavors of the ostkaka will not come through, and if eaten too cold the consistency will be too firm and heavy.


The meal is commonly enjoyed at a mild temperature, paired with jam or a fruity sauce like, [[cloudberry]], [[Prunus cerasus|cherries]], [[raspberry]], or [[strawberry]], with [[lingonberry]] being a frequent choice, as well as fruits, [[cream]] or, occasionally, [[ice cream]].
⚫
Despite the similarity in literal translation, ostkaka should not be confused with [[cheesecake]] which is a [[Layer cake|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.

⚫
Despite the similarity in literal translation, ostkaka should not be confused with [[cheesecake]]. Swedes commonly refer to the latter using its English name, occasionally dubbing it "American cheesecake", to prevent misunderstanding. Nevertheless, Scandinavian restaurant menus occasionally mix up the two.


==Traditional recipes==
==Traditional recipes==
Ostkaka is traditionally produced by adding [[rennet]] to milk and letting the [[casein]] coagulate. [[Cream]], [[sugar]], [[Egg (food)|eggs]], [[almonds]] and [[bitter almond]]s are added to create a batter.
Ostkaka is traditionally produced by adding [[rennet]] to a warm milk and flour mixture and letting the [[casein]] coagulate.
It is then baked in an oven, and gently reheated before serving.
⚫
It should be served warm - never hot, as this will nullify some of its flavor.<ref>[https://web.archive.org/web/20040103164000/http://hem.passagen.se/lenjoh/efter/ostkaka1.htm Äkta småländsk ostkaka<!-- Bot generated title -->]</ref>


===Hälsingeostkaka===
⚫
It is then baked in an oven and served warm - never hot, as this will nullify some of its flavor.<ref>[http://hem.passagen.se/lenjoh/efter/ostkaka1.htm Äkta småländsk ostkaka<!-- Bot generated title -->]</ref>
This is only made with the base ingredients, with local variations being some cream or sugar added, but regardless less sweet than the other kind.
The press-strained curd is further pressed into a baking dish and baked at medium heat until fully set. Whether it should receive a fine coat of saffron or not is still up for heated debate.
When cold, it can be stored until serving, at which time it is sliced and reheated in the oven in a bath of cream until it just begins to boil. By the time it is served, the heat should have evened out through the dish to perfect temperature.


===Smålandsostkaka===
⚫
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.
[[Cream]], [[sugar]], [[Egg (food)|eggs]], [[almonds]] and [[bitter almond]] are added to the curd, which is strained but not pressed, to create a batter that then is poured into the baking dish.
⚫
Traditionally, the Småland variety is cooked in a large copper pot. This is said given 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.
Said as often is that the centre is the creamiest and most succulent, and thus more suited to offer the guests.
Either way, the dish is baked to the consistency of scrambled eggs before taken out.


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


==National Day==
==National Day==
Since 2004, the "Day of Ostkaka" is celebrated on November 14 in Sweden.<ref>[http://www.frodinge.se/index.asp?avd=ostkakansdag Ostkakans Dag 14 november - Frödinge Mejeri<!-- Bot generated title -->]</ref>
Since 2004, the "Day of Ostkaka" is celebrated on November 14 in Sweden.<ref>[http://www.frodinge.se/index.asp?avd=ostkakansdag Ostkakans Dag 14 november - Frödinge Mejeri<!-- Bot generated title -->] {{webarchive|url=https://web.archive.org/web/20080612065630/http://www.frodinge.se/index.asp?avd=ostkakansdag |date=2008-06-12 }}</ref> It was established and is promoted by Ostkakans vänner ("Friends of Ostkaka"),<ref>[http://ostkakansvanner.se/ Startsidan - Ostkakans vänner<!-- Bot generated title -->]</ref> a non-profit organization founded in 2003.


Similar curd cake recipes are also found in America and Russia, often under the name "Angel Tears" curd cake.<ref>[http://www.megaladys.com/1294-tvorozhnyy-tort-8220slezy-angela8221-neobyknovenno-nezhnyy-desert.html Curd cake "Angel Tears": unusually delicate dessert]</ref><ref>[http://www.oren.aif.ru/food/kitchen1/1325361 Творожный пай «Слезы ангела»]</ref>
It was established and is promoted by the "Ostkakans vänner" ("Friends of Ostkaka"),<ref>[http://ostkakansvanner.se/ Startsidan - Ostkakans vänner<!-- Bot generated title -->]</ref> a non-profit organization founded in the spring of 2003.


==See also==
==See also==
{{portal|Food|Sweden}}
* [[Fatost]]
* [[Fatost]]
* [[List of cakes]]
* [[List of desserts]]


==References==
==References==
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{{Cakes}}
{{Cakes}}


[[Category:Swedish cuisine]]
[[Category:Swedish desserts]]
[[Category:Desserts]]
[[Category:National dishes]]
[[Category:Almonds]]
[[Category: Cheesecakes]]
[[Category:Cheese dishes]]
[[Category:Hälsingland]]
[[Category:Småland]]

Revision as of 02:02, 26 May 2024

Ostkaka
Ostkaka with strawberry jam, whipped cream and ice cream
Alternative namesSwedish cheesecake, Swedish curd cake
TypDessert
Place of originSchweden
Region or stateHälsingland and Småland
Serving temperatureLukewarm
Main ingredientsmilk, cream, flour, rennet (sugar, eggs, almonds, bitter almond, saffron)

Ostkaka (pronounced oost-kah-kah), ost meaning "cheese" and kaka meaning "cake" in Swedish, is known as Swedish cheesecake or Swedish curd cake, it 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 resembling halloumi in texture,[1] and the soft-grained ostkaka from Småland.[2] Originally, the food comes from småland (traditionally smalandsk), ostkaka is made with raw milk and cheese rennet. However, these days most people simply use cottage cheese instead, which is much faster, and gives the same flavor and texture.

Ostkaka is an eggy, crustless cake with cottage cheese, ground almonds and lemon zest; it is usually served with whipped cream and jam.

The meal is commonly enjoyed at a mild temperature, paired with jam or a fruity sauce like, cloudberry, cherries, raspberry, or strawberry, with lingonberry being a frequent choice, as well as fruits, cream or, occasionally, ice cream.

Despite the similarity in literal translation, ostkaka should not be confused with cheesecake. Swedes commonly refer to the latter using its English name, occasionally dubbing it "American cheesecake", to prevent misunderstanding. Nevertheless, Scandinavian restaurant menus occasionally mix up the two.

Traditional recipes

Ostkaka is traditionally produced by adding rennet to a warm milk and flour mixture and letting the casein coagulate. It is then baked in an oven, and gently reheated before serving. It should be served warm - never hot, as this will nullify some of its flavor.[3]

Hälsingeostkaka

This is only made with the base ingredients, with local variations being some cream or sugar added, but regardless less sweet than the other kind. The press-strained curd is further pressed into a baking dish and baked at medium heat until fully set. Whether it should receive a fine coat of saffron or not is still up for heated debate. When cold, it can be stored until serving, at which time it is sliced and reheated in the oven in a bath of cream until it just begins to boil. By the time it is served, the heat should have evened out through the dish to perfect temperature.

Smålandsostkaka

Cream, sugar, eggs, almonds and bitter almond are added to the curd, which is strained but not pressed, to create a batter that then is poured into the baking dish. Traditionally, the Småland variety is cooked in a large copper pot. This is said given 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. Said as often is that the centre is the creamiest and most succulent, and thus more suited to offer the guests. Either way, the dish is baked to the consistency of scrambled eggs before taken out.

Simplified recipes

Since the process of curdling milk is somewhat complicated, alternative recipes intended for home cooking instead use fresh 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 Ostkakans vänner ("Friends of Ostkaka"),[5] a non-profit organization founded in 2003.

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

See also

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»
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