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Midsummer Strawberry & Elderflower Cake

6th June 2018 By Louise Leave a Comment

Midsummer Cake

Midsummer Cake

 

Midsummer is of great importance to Swedes and an occasion of large gatherings and festivities − whole families congregate to celebrate this traditional high-point of the summer.

In mid-June, school is out and nature has burst into life. It seems like the sun never sets. In fact, in the north of Sweden it doesn’t, and in the south only for an hour or two. This calls for celebration! Friends and family gather for the most typically Swedish tradition of all: Midsummer.

The essentials of a midsummer dessert are easy: strawberries and whipped cream. Sometimes that’s in cake form, called a jordgubbstårta, sometimes they’re just on their own, but the key is getting freshly picked, bright red berries.

This is my version of  Midsummer Cake jordgubbstårta, a light as a feather vanilla sponge made with just eggs and flour makes for a super light cake.  I have sandwiched it together with an elderflower creme patisserie and freshly whipped cream and sliced strawberries.

The cake takes no time at all to make and bake.  The key is to whip as much air a possible into the eggs and sugar and then gently fold in the flour without knocking out the air.  Try and buy the best quality strawberries or pick your own at a local farm, it’s a great way to spend a day out doors!

 

jordgubbstårta
Print Recipe

Midsummer Strawberry & Elderflower Cake

Prep Time1 hr
Cook Time20 mins
Total Time1 hr 20 mins
Course: Dessert/Fika
Cuisine: Swedish
Servings: 8 Portions
Author: Louise

Ingredients

  • 5 medium eggs
  • 180 g Caster Sugar
  • 1 tsp vanilla extract
  • 140 g Self raising flour or plain flour with 1 1/4 tsp baking powder
  • Butter for greasing
  • 450 ml Whipping or Double Cream
  • 400 g Fresh Strawberries

Elderflower Creme Patisserie (Custard)

  • 4 Medium Organic Egg Yolks
  • 45 g Caster Sugar
  • 1 tsp vanilla bean paste
  • 2 Tbls Cornflour
  • 50 ml undiluted Elderflower Cordial
  • 175 ml Whole Milk
  • 50 ml Whipping Cream

Instructions

  • Preheat the oven to 160C/fan and grease and line 3 x 20cm cake tins. Sieve the flour and (baking powder if using).
  • Crack the eggs into a free standing mixer and add the sugar and vanilla. Beat for at least 5 minutes or until really thick and glossy.  Once you have reached this stage very carefully fold in the flour until all incorporated.  Divide equally into the greased tins and place in the oven.  Bake for 20-25 minutes or until golden and, if you insert a cocktail stick in the centre of the cake, it should come out clean.  Leave to cool.
  • In the mean time make the elderflower creme patisserie.  Beat the egg yolks with the sugar until pale and fluffy.  Mix the cornflower with the elderflower cordial.  Bring the cream and milk to the boil and blend with the cordial.  Mix the warm liquid with the egg mixture.  Pour the custard back into the saucepan and simmer until the custard has thickened.  Leave to cool covered so that a skin doesn’t form. Refrigerate for at least 2 hours before using or can be made the day before. Once cooled give the custard a good stir to loosen before assembling the cake.
  • Whip the cream until soft peaks form.  Assembling the cake; Place one of the three layers and spread  some of the cooled custard on the top, followed by sliced strawberries and the some whipped cream.  Proceed with the next layer as before.  Finnish with whipped cream and arrange the remaining strawberries on the top.  I decorated my cake with elderflowers.
Midsummer Cake (Jordgubbstårta)

Midsummer Strawberry & Elderflower Cake 

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Filed Under: Baking, Cakes, Desserts, Fika, Scandinavian Tagged With: cream cake, scandiflavours, strawberry cake, swedish midsummer cake

Previous Post: « Strasberry & Mint Sundae, Prosecco Sabayon, Oat & Almond Clusters
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About Louise

Hej, I'm Louise, a food enthusiast living in Marlow, Bucks, UK. Welcome to my culinary adventures in my Nordic Kitchen. Read More

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Flower therapy… Last week I spent the most amaz Flower therapy…

Last week I spent the most amazing day at Green & Gorgeous with the incredibly talented @eva_nemeth. A workshop capturing beautiful flowers, grown by the very skilled Rachel and Ashley. A lunch created from vegetables and fruit grown on the farm, it was a truly delicious meal. Honestly, I could have outstayed my welcome, there was so much to take in and capture, I may well have to return.

 If you love looking at flowers as much as I do, I’ve popped some of the photos I took on my story,

Hope you’ve had a lovely weekend.
With a run of wedding cakes to prepare and a few o With a run of wedding cakes to prepare and a few other projects on the go I haven’t been able to make as much sourdough as I’d like. Well I remedied that yesterday! I double fed my starter on Sunday, to get it really active and then embarked on making ciabatta. Now this has been on my bake list for some time, it’s a lovely loaf with salads or made into a giant sandwich or even toasted. 
I’m almost there on the method, it needs a little tweaking but I’m pretty pleased with the result.
I had the pleasure of making and delivering this w I had the pleasure of making and delivering this wedding cake to @sircharlesnapier yesterday. What a gorgeous setting (I’ve popped a couple of photos on stories).

This was served for dessert, so was filled with a seasonal gooseberry and elderflower compote then coated in Lemon Swiss Meringue Buttercream.
That’s it for wedding cakes, for now at least 😅
A dish that works for any summer gathering and a g A dish that works for any summer gathering and a great Midsummer alfresco meal. Easy to BBQ too.

Have a great weekend friends.

Pepper Spiced Roasted Salmon with Garden Vegetable Salad.

For the Salmon
800g Salmon fillet (or sea trout)
1.5 tsp Malden salt
1.5 tbls white, red & green peppercorns
1 tsp fennel seeds
1 tsp Demerara sugar 
2 Lemons, zest only
1 tbsp olive oil

Oven 180C fan.

Line a baking sheet with parchment paper and lay the salmon fillet on the top.
Place the salt, peppercorns, fennel seeds & sugar in a mortar. Wash the lemons then zest 1 1/2 and place in the mortar. Pound together so that everything is mixed well (if you do not have a mortar, you can mix in a small bowl). Spread the spice mixture over the salmon and rub it in thoroughly. Drizzle over oil. Slice the lemon in thick slices and place around the salmon. Leave out for 1 hour. 

Green salsa
Chop the leaves of a bunch of parsley finely, then finely chop a small clove garlic and place in a bowl. Zest the remaining lemon half a add the lemon juice, 50ml EVOO, salt and pepper to the bowl of parsley. Mix together to a smooth sauce. You can also use a hand mixer.

Bake the salmon for 20-25 minutes or until just cooked through. Serve with roasted new potatoes a seasonal salad. And quick pickled red onions.
Glad Midsommar🇸🇪 I love where I live but Sw Glad Midsommar🇸🇪

I love where I live but Sweden is the place to be on Midsummer’s Eve. 

Always celebrated on the Friday (between 19-25 June and a National holiday)  A day filled with flower crowns (midsommarkransar), dancing, singing and a sun that never sets. 

And of course there’s plenty of food, cold beer and schnapps, preferably spiced. 
Apart from pickled herring, new potatoes & sour cream there’ll be a main course.
Watch out for my next post in a few hours…
I promised a few recipes for midsummer…let’s s I promised a few recipes for midsummer…let’s start with dessert: a super light summer berry cake with fresh cream with a hint of vanilla.

I have made a video to show you exactly how to make this cake on stories, which I’ll save to highlights.

🍓Swedish Midsummer Berry Cake🍓

6 large free-range eggs room temperature
85g unsalted butter
1 tsp vanilla sugar or extract
160g golden caster sugar
¼ tsp fine sea salt
150g plain flour
3 tbls low sugar berry jam
strawberries and raspberries to filling the cake and decorate
* 850ml double cream, whip in 2 stages
edible flowers and herbs to decorate.

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