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.
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