Laggtarta or Swedish Pan Cake


3 eggs
1 cup sugar
1 cup sifted flour
1 teaspoon baking powder
1/2 cup butter
1 cup thick applesauce
1/2 cup pureed raspberries
confectioners' sugar
2 cups sweetened fresh raspberries
whipped cream


Preheat oven to 425 degrees F. Beat eggs and sugar together until thick and lemon colored. Sift flour with baking powder; fold into egg mixture. Melt butter and fold liquid part slowly into egg and flour mixture. (Discard white solids of butter.) Pour about ⅔ cup batter into a greased, preheated 8-inch skillet. Cook 5 to 7 minutes, until lightly browned. Gently remove cake; tip out onto rack. Repeat for 5 more cakes, regreasing and reheating skillet for each. Combine applesauce and raspberry puree; spread between layers of cake. Sprinkle top with confectioners’ sugar, pour fresh raspberries over all, and serve with whipped cream.


8 to 10 servings


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