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Swedish strawberry cake
Swedish strawberry cake
4.4
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This is a traditional cake in Sweden to bake for the midsummer celebration around the 19-20 of June. It is easy to bake, and fun to decorate it with all the strawberries, but hard to resist not eat them while decorating. The cake is even better one day after the preparation, so if you have time prepare it on day before you will serve it. This cake is so tasty it is hard to resist a second piece.

Ingredient List for 10 servings:
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4 Eggs
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120 gr Sugar
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60 gr Flour
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60 gr Potato flour
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2 teaspoons Baking powder
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1 tablespoon Bread crumbles
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10 gr Butter

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500 gr Strawberries
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250 ml Whip cream
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2 teaspoons Vanilla sugar
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200 ml Vanilla cream

Oven temperature:
175 degree Celsius
Instructions:
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Preheat the oven at 170 degree Celsius.
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Butter an oven form with removable edges, and sprinkle the bread crumbles evenly on the forms bottom and edges.
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Whip the sugar with the eggs to a fluffy mixture. Then pour the two different flowers and the baking powder in the mixture, an mix it well.
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Pour the mixture in the oven form, and place the form in the lower part of the oven for 35 minutes. Make a test with a knife after 30 minutes to see if the bottom is, by sticking the blade in the middle of the cake, if the blade is not sticky the bottom is ready to take out.
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Let the bottom cool down in room temperature.
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Divide the bottom in three layers.

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Whip the cream together with the vanilla sugar, to a firm foam.
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Prepare the vanilla cream, you can make your own or use cream already prepared from the store.
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Wash all the strawberries, and then dived 2/3 of the strawberries in half.
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The other 1/3 of the strawberries take half of these and mash them in a bowl. The other half divide them in thin slices and put them on the side.
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Mix together 2/3 of the vanilla cream together with 1/4 of the whip cream in a bowl, and place it on the bottom layer of the cake. Place the second layer on top of the vanilla mixture.
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Pour 1/4 of the whip cream and 1/3 of the vanilla cream in the bowl with the mashed strawberries and mix it all together. Place the mixture on the second layer of the cake, and finish to place the thin slices of the strawberries on top of the mousse.
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Place the third layer of the cake on top of the strawberries, and spread evenly the rest of the whip cream all over the cake, even on the sides.
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Decorate the cake with the rest of the strawberries. Place the cake in the fridge until it is time to serve it.

A selection of recipes from the same country.
This recipe is from Sweden
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Syrup and cardamom cookies
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Swedish soft flatbread wraps with ham and olives
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