This passed Sunday we were at my friend Karins house to do a little test. How well does sweet cava and the classical Swedish pastry "Semlor" go together? Since I have the cava and Karin is a great baker and cook (hence the foodblog I guess ;-) ) it seems like we are a great combo. You can see for your self on this weeks CavaTV episode. https://www.youtube.com/watch?v=E6HNC6opBcY
I did promise to give you the background on the cavas we tried and to link to Karins recipe of other semlor. So here are the amazing semmel recipe first:
The Cava we tried was Freixenets Carta Nevada, a real classic, then Ambrosia from Mascaró and Nectar Terrenal from Llopart. They were all good combinations to be honest. The sweetness i the cavas met the sweet pastry and made it a bit less sweet which was a nice balance. The bubbles really lightens up the fatty cream and makes the heavy taste much easier. My favorite combination was with the Mascaró and Karin preferred the Llopart. But here comes some more technical information about the three.
Carta Nevada semi seco Made from equal parts of xarel-lo, macabeo and parellada and aged for between 12-18 months. A dosage of 34 grams of sugar per liter. It is fruity and alit flowery in its character, easy and uncomplicated. Usually available "everywhere" since it is Freixenets bigest products.
Mascaró Ambrosia Made of parellada (60%), macabeo (30%) and xarel-lo (10%) and aged for a minimum of two years, this cava is a well made reserva. It is very fruity and full-bodied with some nice aging notes.
Llopart Nectar Terrenal Made from xarel-lo and parellada (50/50) and aged for a minimum of 18 months actually makes it a gran reserva. It contains 38 grams of sugar which makes it a Semi seco (NOT a dulce as I said in the video. I'm sorry for that mistake!). The liquor expedition is aged in oak barrels which gives this cava a special character with toasty toffee notes. But it is also very fruity.