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!
Midsummer Strawberry & Elderflower Cake
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.
Strasberry & Mint Sundae, Prosecco Sabayon, Oat & Almond Clusters
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