Swedish Shrove Tuesday Squares
- For the cake
- 500 grams Pastry flour
- ½ cube fresh Yeast (42 grams)
- 50 grams sugar
- 175 milliliters lukewarm milk
- 50 grams soft butter
- 1 pinch salt
- 1 egg
For the cake, sift flour into a bowl and make a well in the center. Crumble yeast into well in flour and mix with sugar and 50 ml (approximately 1/4 cup) lukewarm milk. Cover bowl and let stand in a warm place for about 30 minutes. Stir remaining milk, butter, salt and egg into flour mixture and knead to a dough using a stand mixer fitted with a dough hook. Cover dough and let rise for about 1 hour.
Preheat oven to 180°C (approximately 350°F).
Knead dough, roll out on a floured surface and place on a baking sheet lined with parchment paper. Let dough rise for about 15 minutes and bake until cake tests done with a toothpick, about 25 minutes. Remove cooled cake from pan and cut horizontally with a sharp knife into two layers.
For the filling, soak gelatin in cold water. Mix cream cheese, honey and yogurt. Squeeze soaked gelatine and dissolve in heated orange juice. Stir 3-4 tablespoons cream cheese mixture into gelatin mixture to temper, then stir gelatin mixture into remaining cream cheese mixture. Whip cream and fold into cream cheese mixture. Set a baking frame around bottom cake layer if desired. Smoothly spread filling over top of bottom cake layer, top with top cake layer and press gently. Refrigerate cake for at least 2 hours.
Sprinkle cake with powdered sugar and cut into pieces to serve.