Strawberry cream cake
Gräddtårta med jordgubbar
This cake is a midsummer classic. A glorious cream cake filled with fresh strawberries and served with more strawberries on the side. It is one of the highlights of summer in Sweden! There is no single recipe for the cake, but it always involved at least two layers, custard and lots of strawberries and cream! The cake base can be cooked in advance, leaving decoration to the last minute. If you are in a rush you can use a good quality shop-bought vanilla custard instead. John Duxbury
• Use a non-stick springform cake tin if you have one as it makes it so much easier to remove the cake from the tin without breaking it.
• For a more authentic mid-summer Swedish cake, pipe the cream round the sides of the cake and round the top and then top with sliced strawberries. I think it is too much trouble so I don’t bother!
• In the UK, potato flour (potato starch) can be bought at most health food stores or online.
|butter or margarine for greasing the cake tin|
|breadcrumbs for the cake tin|
|200 g||(0.9 cups)*||caster (superfine) sugar|
|50 g||(0.4 cups)||plain (all-purpose) flour|
|80 g||(0.4 cups)||potato flour (starch)|
|2 tsp||baking powder|
*Grams are recommended as the quantities are inconvenient in cups.
|1 tbsp||icing sugar (confectioner's sugar)|
|¼ tsp||vanilla essence|
|150 ml||(¾ cup)||whipping cream|
|250 g||(8 oz)||strawberries, hulled and thinly sliced|
|250 ml||(1 cup)||whipping cream|
|250 g||(8 oz)||strawberries, choose your best lookers|
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, creamy and airy (about 4 minutes with a kMix or KitchenAid on full power).
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 (called vanilla whip) by whisking the egg yolk, 1 tablespoon of icing sugar and vanilla extract 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 flat side of a knife and place them on top of the vanilla whip. Place the other cake layer on top.
11. Whip the cream for decorating until fairly stiff and spread over the top and sides of the cake. Decorate with strawberries.
12. Serve with lots of extra fresh strawberries and enjoy!
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