Swedish desserts

Ostkaka (pronounced oost-kah-kah), meaning "cheese" and meaning "cake" in Swedish, is known as Swedish cheesecake or Swedish curd cake, it is a Swedish sweet dessert that has its roots in two different parts of Sweden, Hälsingland and Småland, though there are some differences between ostkaka from Hälsingland resembling halloumi in texture, and the soft-grained ostkaka from Småland. Traditionally ostkaka is made with raw milk and cheese rennet. Ostaka is one of the unofficial national dishes in Sweden.

Swedish layer cake consisting of layers of sponge cake, pastry cream, a dome of whipped cream and a dyed marzipan top

Swedish soup made from rose hips

Risalamande ( also spelled as ) is a traditional Danish dessert served at Christmas dinner and julefrokost (Christmas lunch). It is made of rice pudding mixed with whipped cream, sugar, vanilla, and chopped almonds. It is served cold with either warm or cold cherry sauce (kirsebærsovs).

thin, cookie-like deep-fried pastry of Scandinavian origin

Spettekaka, or spettkaka (spiddekaga in native Scanian), is a local dessert of the southern parts of Sweden, chiefly in the province of Scania (Skåne) but also in Halland. It is an important part of the Scanian culinary heritage. The name means "spit cake", describing the method of preparation.

Hallongrotta (plural: hallongrottor) is the name of a common Swedish cookie. The name means raspberry cave in Swedish. In the United States they are known as thumbprint cookies, as well as by many other names. Similar cookies sold in Australia are known as jam drops.

thumb|Whisking while it is cooling down in water filled kitchen sink Vispipuuro (, "whipped porridge"), russedessert (Norwegian), vispgröt/klappgröt/klappkräm (Swedish name), debesmanna (Latvian name, "sky-semolina"), or mannavaht (Estonian name) is a sweet, wheat semolina (manna) cold porridge made with berries, usually lingonberries.

scandinavian dessert

Fruktsoppa (, ) is a fruit soup that is typically prepared using dried fruits, and usually served as a dessert dish. The dish has been described as a "cold fruit pudding." It is a traditional dessert in Sweden and Norway. Historically, during the winter months in Scandinavian countries, fresh fruit was generally unavailable, so people used dried fruits for the preparation of various dishes, including fruktsoppa. The soup may be served hot or cold. The soup can be made with one fruit or with multiple fruits; a soup which is made with multiple fruits may be called blandad fruktsoppa, which is Sw

() is a classical Scandinavian dessert. It is made from unpasteurized colostrum milk, the first milk produced by a cow after giving birth.

Saffranspannkaka or gotlandspannkaka (English: saffron pancake or Gotland pancake, Gutnish: saffranspannkake or saffranspannkakå) is a dessert from the island of Gotland, Sweden, and is considered one of their provincial dishes. It is made of rice pudding, cream, milk, sugar, egg, chopped almonds, and saffron mixed together and baked. The cake can be eaten tepid or cold and is traditionally served with dewberry jam and whipped cream.

Smulpaj (crumb pie) is a Swedish dessert. It differs from traditional pies in that it has no pastry shell; instead, fillings are added directly to the pie dish after greasing. Butter is mixed with sugar, wheat flour and oatmeal to make a crumbly dough that is strewn over the fillings. This is then baked as the crust.

Bløtkake is a type of layer cake from Norway. It consists of layers of sukkerbrød, which bears resemblance to pound cake but is usually lighter, whipped cream or custard, and fresh or preserved fruit or berries. It is typically served to mark occasions such as birthdays, jubilees, or Constitution Day in Norway. In the summer months fresh berries are often included. The cake is topped with whipped cream and some sort of garnish, which often indicates which ingredients have been used between the layers in addition to the whipped cream or custard. Icing is not used in a traditional Norwegian bløt