Strawberry cake with elderflower cream
Jordgubbstårta med fläderkräm
This a glorious summer cake full of the flavour of summer. Essentially it is a light and airy fatless sponge filled with a lovely elderflower custard and sliced strawberries and then topped with whipped cream and decorated with wild strawberries. John Duxbury
• Elderflower essence is sold in some delicatessen shops or online.
• If you can't obtain elderflower essence use a tablespoon or two of undiluted elderflower cordial instead.
• I like to garnish the cake with elderflowers as the scent of the blooms is wonderful.
• I also like to garnish the cake with wild strawberries, but if you can’t find any, decorate the top with ordinary strawberries.
• If you have the space, it is worth growing some alpine strawberries just for garnishing cakes as they are easy to grow!
|margarine and breadcrumbs for the cake tin|
|200 g||(0.9 cups)*||caster sugar|
|50 g||(0.4 cups)||plain white flour|
|80 g||(0.4 cups)||potato flour (starch)**|
|2 tsp||baking powder|
*I recommend using British units for this cake as quantities are not very convenient in American units
**In the UK you can usually buy potato flour (starch) in health food stores
|1 tbsp||icing sugar (confectioners' sugar)|
|1 tsp||elderflower essence|
|150 ml||(¾ cup)||whipping cream|
|250 g||(8 oz)||strawberries, hulled and thinly sliced|
|150 ml||(½-¾ cup)||whipping cream|
|wild strawberries to garnish|
1. Pre-heat the oven to 175°C (350°F, Gas 4, Fan 160°C).
2. Generously grease a 23 cm (9") round cake tin and coat with breadcrumbs.
3. Beat the eggs and sugar until light and airy (about 4 minutes with a kMix or KitchenAid on full speed).
4. Mix the plain flour (all-purpose flour), potato flour (starch) and baking powder, then fold into the mixture.
5. Pour the mixture into the cake tin and bake on the lowest rung for approximately 35-40 minutes, until an inserted skewer comes out clean and the cake is just beginning to come away from the sides of the tin.
6. After 2 or 3 minutes turn the cake out on to a wire rack. Let the cake cool completely. (Note that the sides and base are not as smooth as they should be because I didn't grease the cake tin enough!)
7. When cold cut the cake in half horizontally. (Swedes often have a special device for doing this called a tårtdelare.)
8. Make the filling by whisking the egg yolk, 1 tablespoon of icing sugar and ½ teaspoon of elderflower essence together until thick and creamy (about 1-2 minutes when whisked by hand).
9. Whip the cream until it forms soft peaks and then gently fold it into the egg and sugar mixture. Spread it over the bottom cake layer.
10. Crush the sliced strawberries lightly with a spatula or the flat side of a knife and place them on top of the vanilla whip. Place the other half of the cake on top.
11. Whip the cream for decorating until fairly stiff and spread over the top. Decorate with with wild strawberries.
12. Serve with lots of extra fresh strawberries!
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