The Swedes celebrate everything with cakes, with coffee (fika) or as a dessert. Great, since I love baking. The only problem for me is which cake to bake: choose from the huge amount of recipes that pass me on Facebook or I see in magazines. From all these a strawberrycake seemed to be the real traditional for the end-of- the- schoolyearcelebration, so I chose this one this year. And it tasted wonderful! Our guests were also enthusiastic about it. Of course this one is also perfect for a midsummer-cake (next week), but it’s more fun to choose a new one for that occasion.
Strawberrybcake (Cake after one of Leila Lindholms cake recipes)
3 eggs
Granulated sugar
1 tsp vanilla sugar
50 gr. butter
100 ml milk
200 gr. flour
2 tsps baking powder
Pinch of salt
1 stalk (chopped) rhubarb
8 strawberries
Butter and bread-crumbs for bakingmould (24cm)
- Preheat the oven to 175 °C
- Beat the eggs with the granulated sugar and vanilla sugar until light and fluffy.
- Melt the butter and stir in the milk it. Mix the milk into the egg yolk mixture
- Sift the flour with the baking powder and salt and fold gently into the egg mixture.
- Chop the rhubarb and strawberries and add some granulated sugar
- Grease the mold with butter and sprinkle some breadcrumbs over the bottom.
- Bake about 30 minutes until a wooden skewer you put into it comes out dry
- Let cool and remove the cake from the mould
- Beat the cream and spread the cream over the entire cake
- Cut the strawberries into pieces and scatter them over the top of the cake. Put some edible flowers such as violets on top of the cake. Ready to eat!