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I’ve always had sweedish flop in the shape of a long coffee cake not a square one so that’s why I used the longer pan. Spread the topping over the dough. Cover and let rest in a warm place for one hour. Bake in a preheated 350 degree oven for 30-35 minutes. Remove and cool. While the cake is cooling, prepare the topping.
Swedish Flop. It’s a denser frosting that when whipped properly tastes light but works well for decorating instead of buttercream. It was always our go to way to frost any cake and was super easy to adapt for other flavors. I’m talking orange or strawberry Wyler’s instead of sugar for a flavorful frosting.
Have you ever had swedish flop? It’s a coffee cake with a crumble top, powdered sugar and cream filling. If you’re lucky, you can find it with a fruit layer added to the cream filling, usually strawberry. When I was a girl, it was one of our favorite desserts. Our local grocery store sold it in the bakery section.
The key to the filling (or frosting) is to make sure that the flour and milk mixture incorporates itself into a paste, much like mashed potatoes. Then you must make sure that the paste is cold, stick it in the fridge or freezer if needed before incorporating it into the rest of butter mixture.
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