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MIDSUMMER

Recipe: How to make a Swedish strawberry cream cake

Whether served on Midsummer or just as a tasty summer dessert in general, this strawberry cream cake is a classic. Swedish food writer John Duxbury shares his recipe.

Recipe: How to make a Swedish strawberry cream cake
Strawberry cream cake is a Swedish favourite. Photo: John Duxbury/Swedish Food

Strawberries are one of the most popular fruits in Sweden and Swedes believe they are the best in the world. The cold climate and the long summer days are said to pack in extra sweetness and flavour.

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.

Summary

Serves: 12

Preparation: 20 minutes

Cooking: 40 minutes

Total: 60 minutes

Ingredients

Cake

4 eggs

200g (0.9 cups) caster sugar

50g (0.4 cups) plain white flour

80g (0.4 cups) potato flour

2 tsp baking powder

breadcrumbs for the cake tin

Filling

1 egg yolk

1 tbsp icing sugar

1/4 tsp vanilla essence

150ml (3/4 cup) whipping cream

250g (8 oz) strawberries

Decoration

250ml (1 cup) whipping cream

250g (8 oz) strawberries

Method

1. Pre-heat the oven to 175C (350F, Gas 4, Fan 160C).

2. Generously grease a 23cm (9in) round cake tin and coat with breadcrumbs.

3. Beat the eggs and sugar until light, creamy and airy.

4. Mix the flours 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 two or three minutes, turn the cake out on to a wire rack. Let the cake cool completely.

7. When cold, cut the cake in half horizontally.

8. Make the filling (called vanilla whip) by whisking the egg yolk, one tablespoon of icing sugar and vanilla extract together until thick and creamy (about one to two 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 a 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.

Tips

– Use a non-stick spring form cake tin if you have one. It makes it so much easier to remove the cake from the tin without breaking it.

Recipe courtesy of John Duxbury, editor and founder of Swedish Food.

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FOOD & DRINK

Five sweet treats you should be able to identify if you live in Sweden

Do you know your biskvi from your bakelse? Your chokladboll from your kanelbulle? Here's a guide guaranteed to get your mouth watering.

Five sweet treats you should be able to identify if you live in Sweden

Kanelbulle

The most famous of all Swedish cakes outside Sweden, the classic kanelbulle (cinnamon bun) is the symbol of Sweden abroad, no doubt helped by the fact that Swedish furniture giants IKEA stock frozen buns in their food stores for customers to bake off at home.

Forget American tear-apart cinnamon rolls baked in a pan and slathered with cream cheese frosting: a classic Swedish cinnamon bun is baked individually using a yeasted dough spread with cinnamon sugar and butter. The dough is then rolled up, sliced into strips which are then stretched out and knotted into buns, baked, glazed with sugar syrup and sprinkled with pearl sugar.

Home-made varieties skip the stretching and knotting step, rolling the cinnamon-sprinkled dough into a spiral instead which, although less traditional, tastes just as good.

Kanelbullar in Sweden often include a small amount of Sweden’s favourite spice: cardamom. If you’re a fan of cardamom, try ordering the kanelbulle‘s even more Swedish cousin, the kardemummabulle or cardamom bun, which skips the cinnamon entirely and goes all-out on cardamom instead.

Sweden celebrates cinnamon bun day (kanelbullens dag) on October 4th.

Photo: Lieselotte van der Meijs/imagebank.sweden.se

Chokladboll

A great option if you want a smaller cake for your fika, the chokladboll or ‘chocolate ball’ is a perfect accompaniment to coffee – some recipes even call for mixing cold coffee into the batter.

They aren’t baked and are relatively easy to make, meaning they are a popular choice for parents (or grandparents) wanting to involve children in the cake-making process.

Chokladbollar are a simple mix of sugar, oats, melted butter and cocoa powder, with the optional addition of vanilla or coffee, or occasionally rum extract. They are rolled into balls which are then rolled in desiccated coconut (or occasionally pearl sugar), and placed in the fridge to become more solid.

Some bakeries or cafés also offer dadelbollar or rawbollar/råbollar (date or raw balls), a vegan alternative made from dried dates and nuts blended together with cocoa powder.

Chocolate ball day (chokladbollens dag) falls on May 11th.

Photo: Magnus Carlsson/imagebank.sweden.se

Prinsesstårta

The lime-green prinsesstårta or ‘princess cake’ may look like a modern invention with it’s brightly-coloured marzipan covering, but it has been around since the beginning of the 1900s, and is named after three Swedish princesses, Margareta, Märta and Astrid, who were supposedly especially fond of the cake.

The cake consists of a sponge bottom spread with jam, crème pâtissière and a dome of whipped cream, covered in green marzipan and some sort of decoration, often a marzipan rose.

Prinsesstårtor can also be served in individual portions, small slices of a log which are then referred to as a prinsessbakelse.

Although the cakes are popular all year round, in the Swedish region of Småland, prinsesstårta is eaten on the first Thursday in March, due to this being the unofficial national day of the Småland region (as the phrase första torsdagen i mars is pronounced fössta tossdan i mass in the Småland dialect).

Since 2004, the Association of Swedish Bakers and Confectioners has designated the last week of September as prinsesstårtans vecka (Princess cake day).

Photo: Sinikka Halme, Creative Commons BY-SA 4.0.

Budapestbakelse

Belonging to the more traditional cakes, a Budapestbakelse or “Budapest slice” is a type of rulltårta or “roll cake” similar to a Swiss roll, consisting of a light and crispy cake made from whipped egg whites, sugar and hazelnut, filled with whipped cream and fruit, often chopped conserved peaches, nectarines or mandarines, and rolled into a log.

The log is then sliced into individual portions and drizzled with chocolate, then often topped with whipped cream and a slice of fruit. 

Despite its name, the Budapest slice has nothing to do with the city of Budapest – it was supposedly invented by baker Ingvar Strid in 1926 and received the name due to Strid’s love for the Hungarian capital.

Of course, the Budapestbakelse also has its own day – May 1st.

Kanelbullar (left), chokladbollar (centre) and biskvier (right). Photo: Tuukka Ervasti/imagebank.sweden.se

Biskvi

Another smaller cake, a biskvi (pronounced like the French biscuit), consists of an almond biscuit base, covered in buttercream (usually chocolate flavoured), and dark chocolate.

Different variants of biskvier exist, such as a Sarah Bernhardt, named after the French actress of the same name, which has chocolate truffle instead of buttercream.

You might also spot biskvier with white chocolate, often with a hallon (raspberry) or citron (lemon) filling, or even saffransbiskvier around Christmastime.

Chokladbiskviens dag is celebrated on November 11th.

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