We love bread. It characterizes everything we do. Many homes enjoy our products in the morning, for lunch and dinner.
That trust makes us humble and we work hard to maintain it every single day. Baking with love means caring about the ingredients, our employees, our customers and our common resources.
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.
Serves: 8-12 people
Spring form pan: 22 cm diameter
Preheat the oven to 150°C. Mix KRISPROLLS in blender. Melt butter. Stir crumbs into butter. Grease pan. Press down the mixture thoroughly in the bottom of the pan. Bake the crust for 13-15 minutes.
Melt the butter and sugar in a non-stick pan. Peel and dice the apples. Sautée the apples until soft. Add the cinnamon and let cool. Mix the curd cheese and creme fraiche with sugar, vanilla sugar, cornstarch and eggs in a bowl. Grate ½ lemon zest finely. Add the grated peel into the mixture. Pour the mixture into the pan and add the diced apples. Make sure they are evenly distributed. Bake at 150°C for 60-75 minutes. Let cool and stand in refrigerator overnight. Before you remove the pan ring, dip a sharp knife in hot water and cut carefully around.the cake. Garnish with currants, apricots and cinnamon sticks.