New Cookbook- Scandinavian Classic Desserts

My third cookbook, Scandinavian Classic Desserts, was recently published by Pelican Publishing. This book follows the same design as Scandinavian Classic Baking and features a photo of every recipe. There is a wide range of recipes that can be prepared by novices to experienced bakers. Many of  the sidebars are instructional and aid success.

Unfortunately Scandinavian Desserts has three errors. Somehow we all missed the following when the book was proofed.

Norwegian Blotkake- page 21 When beating the eggs for the cake, add all of the sugar (1 cup) listed in the cake ingredients. Add 2 teaspoons sugar to the whipping cream.  

 

Swedish Almond Bars- page 70 should be baked at 350 degrees F. Baking times are correct.

 

Danish Aebleskiver- page 79 After soaking the yeast in warm water it should be added to the beaten egg yolks with the flour, 1/2 cup milk and vanilla.