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Swedish dessert
Spettekaka or spettkaka
(
spiddekaga
in native
Scanian
) is a local dessert of the southern parts of
Sweden
, chiefly in the province of
Scania
(Skane) but also in
Halland
. It is an important part of the Scanian culinary heritage.
[1]
The name means "cake on a spit", and this describes the method of preparation:
[2]
it is the Swedish variation on the
spit cake
.
[3]
Description
[
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]
A mixture consisting mainly of eggs,
potato starch
flour and sugar is rolled slowly onto a
skewer
which is being rotated over an open fire or other heat source. The dessert thus produced is very dry (similar to
meringue
). It is then wrapped in a subsequently sealed plastic bag to preserve its dryness. To stay crisp, the cake should only be unwrapped at the actual moment it is to be eaten.
Spettekaka can range in size anywhere from a few inches to several feet in height and over a foot in diameter. The very large cakes are served by sawing
cuboids
from the cake, leaving as much standing as possible.
[1]
Spettekaka is frequently served accompanied by dark coffee, vanilla ice cream and
port wine
. A
hacksaw blade
is used to gently saw the dessert into serving-sized pieces, as it will crumble or shatter if a knife is used or too much pressure is applied with the saw blade.
The world's largest spettekaka was baked in
Sjobo
, Scania, in 1985, and is mentioned in the 1986
Guinness Book of Records
. It was 3.6 m (12 ft) high and baked in one piece.
[4]
Skansk spettkaka
has
PGI
status under
EU law.
Other regional varieties
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]
See also
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References
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]