We’ve been baking bread for over 140 years and would love to share our knowledge about bread and baking. Everything from useful tips for home bakers to interesting facts about bread, storage, health and nutrition.
Everyone has different tastes – and that's wonderful. We want to be a helping hand for everyday life filled with good moments and flavours. Our bread makes every meal better. We have everything from keyhole-labelled, unsweetened bread to Gifflar (pastry) and Krisprolls (Swedish toasts). There’s something for everyone in our range.
A new take on gorgeous meringue cake. Made with lemon flavour, berries and cinnamon that simply disappears.
Two meringue bases
6 egg whites
300 g sugar
juice from half a lemon
2 bags Pågen Gifflar Vanilj (vanilla)
1litre double cream
Preheat oven to 125 ° C
Beat egg whites to a white foam. You should be able to turn the bowl upside down without the meringue running out.
Add half of the sugar and continue whisking. The meringue should be even and firm.
Add the remaining sugar and the lemon juice and whisk again.
Place the parchment paper on two oven trays and spread the meringue batter so you get two equal circles with meringue on the trays.
Bake the bases in the lower part of the oven for 1.5-2 hours. The bases are ready when they feel dry and they will come away from the parchment paper.
Turn off the oven and let the bases remain until the oven has cooled down, preferably with the door open.
Garnish the cake just before serving.
Whisk the cream
Cut the Gifflar lengthwise into three parts.
Place a meringue base on a cake dish and spread a third of the cream and half of your Gifflar. Add the next meringue base and spread the cream and the remaining Gifflar. Top off with whipped cream and berries on top.