Photo: Jakob Fridholm/imagebank.sweden.se
Strawberry cake
: Sofia Hortlund & Nadia Nygren, Grythytte akademi
: Pastry
: 1 cake
Ingredients
Sponge cake base:
- 2 eggs
- 2dl (1 cup) granulated sugar
- 50g (1¾ oz) butter
- 3dl (1½ cup) flour
- 2 teaspoons baking powder
- 1 teaspoon vanilla
- 1dl (½ cup) milk 3%
- 1 lemon, the zest
- butter and 0,5dl (¼ cup) bread crumbs to the pan
Filling:
- 2 liters (8½ cups) fresh strawberries
- 4 tablespoons granulated sugar
Vanilla cream:
- 5dl (2¼ cups) milk
- 1 vanilla pod
- 1,5dl (¾ cup) granulated sugar
- 7 egg yolks
- 1,5dl (¾ cup) cornstarch
- 50g (1¾ oz) butter, room temperature
Decoration:
- whipped cream
- strawberries
Instructions
Sponge cake base:
- Beat eggs and sugar white and fluffy.
- Melt the butter and stir into the egg mixture.
- Grate the lemon zest.
- Mix flour, baking powder, vanilla sugar and carefully mix it into the batter, stir in the milk and finally the grated lemon zest.
- Grease a 20 centimeter diameter large spingform pan with melted butter and bread it with bread crumbs.
- Fill the batter into the pan.
- Bake on a lower oven rack at 175°C/350°F for 25-35 minutes.
- When completely cold, divide the cake horizontally into three layers.
Vanilla cream:
- Split vanilla pod lengthwise and scrape out the seeds.
- Add both the pod and seeds in a pot along with the milk.
- Bring to the boil.
- Beat granulated sugar, egg yolks and cornstarch airy.
- Turn over the hot milk while whipping.
- Pour mixture into pan and heat gently while whipping.
- Do not let it boil!! As soon as mixture begins to thicken, pour quickly into a cold bowl.
- Add the butter, let it melt while stirring.
- Cool cream.
Strawberry filling:
- Run strawberries with the granulated sugar in a food processer.
Decoration:
- Spread the strawberry filling over the first layer and the vanilla cream over the second layer, ending with a plain top layer.
- Cover the entire cake with wipped cream.
- Garnish with strawberries.
