Sweet • Sour • Savory

Food blog on scandinavian style food done right.

It is my blogging Birthday

CakeTove Balle-PedersenComment
Birthday cake.

Birthday cake.

Happy Birthday SweetSourSavory, today you have lived two years on the big World Wide Web.

I can't believe it has been two years already. I remember posting for the very first time, feeling naked and exposed. But truth be told, my little blog was just a little grain of sand in a wast dessert, nobody would find me for a very long time.  

I do enjoy finding new recipes and creating my own. I like getting inspired from other blogs, cook books, from blog challenges, restaurant visits or just strolling at our local farmers marked. 

I am honored by all the people stopping by my little blog. All you comments here or on social media really make it worth my hard work. 

I hope that we in the future will live our lives by the words of Steve Jobs:

Stay hungry, stay foolish


To celebrate the 2 years I made a Classic Danish Birthday Cake

Makes 1 cake, 12 servings




  • 225 g rutebiler, crushed
  • 200 ml heavy whipping cream, whipped to medium stiff peaks
  • raspberry jam
  • 2 bananas, sliced


  • 200-250 ml heavy whipping cream, whipped to medium soft peaks
  • raspberries
  • rutebiler, broken up
  • candles


Fold in the crushed rutebiler in the whipping cream, until well mixed, set aside.

Place a cake slice on a cutting board, inside a cleaned rim of a springform. Spread the whipped cream/rutebiler mixture on top. Place another cake disk on top. Spread a good layer of jam on top, all the way to the edge.Put the banana slices on top. Spread a thin layer of whipped cream, to fill out the holes between the banana slices. Place the last cake disk on top. Remove the spring form, and carefully place the cake on a cake stand.

Cover the top of the cake with whipped cream, then pipe more whipped cream onto the sides of the cake using a star tip.

Decorate the top with raspberries, rutebiler and candles.