Sunday, July 20, 2014

Swedish Summer Cake




Whipped cream, strawberries, light cake dough and smooth vanilla curd – can you imagine any better combo? The recipe is an adaptation of my favourite Nigella Lawson. And in fact, this is probably all that I might say about the following recipe.  Absolutely genial when it comes to its taste only the texture of the custard was a little bit off in my case .  I suspect it was caused by the fact I couldn’t get a 48% double cream for which the recipe calls. Also longer refrigerating might have improved the situation little bit. However, as already stated it was yummy!!!
I had been looking to making this cake for such a long time. However, when I finally got home the strawberry season was almost over, and thus I (fortunately) used our home strawberries but only the frozen ones were available (of course, I defroze them before using).

Poor defrreezing strawberries next to their fresh almost family members

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We will need:

Vanilla/yolk custard

- 2 egg yolks
- 2 tablespoons caster sugar
- 2 teaspoons cornflour or potato flour
- 250ml full-fat milk 1cup)
- 1 vanilla sugar or 1 teaspoon vanilla extract


***

Cake

- 3 eggs
- 250 g caster sugar (1+ 1/4 cups)
- 150 g plain flour (1 cup)
- 90 ml recently boiled water (a little bit more than 1/3 cup)
- 1+1/2 teaspoon baking powder

***


 For the big finish

- 750 g strawberries (hm.. hard to tell  - 3 cups???)
- 2 tablespoons (or as you like it) caster sugar
- 500 ml double cream (2 cups)
- 2 teaspoons vanilla extract

Recept v slovenčine


The ingredients are for the 20 cm / 8 inch springform pan


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Method:

1. (Ideally one day ahead), we will prepare the yolk custard. Mix the conrflour/potato flour with a little bit of milk. Put the remaining milk with the both sugars/sugar and vanilla extract into a pot and put it over the low/medium heat... and stir.. stir vigorously until the batter thickens.. It will look like nothing is (and will) happen and then suddenly, the batter is thick. It should take approx. 5 minutes. Let cool.

2. As to the cake (dough): Preheat the oven to 180°C/350°F. Grease your springform pan. I would also recommend lining the bottom  of the pan with a parchment paper in order to protect your pan from cuts

3. Whisk eggs and sugar until the mousy and pale yellow batter is formed (it should also approx. double its size).  Continue mixing and carefully pour in the (almost) boiling water. Then add the flour and baking powder. Pour the batter into the prepared springform pan and bake for 30 minutes at  180°C/350°F. Perform the toothpick test (insert the toothpick into the centre of the cake – if the toothpick comes out clean, hooray, the cake is baked).  Let cool on a wire rack. It might be also a good idea to bake the cake one day ahead and keep it in the fridge wrapped in a foil.

4. And let’s assembly: slice the cake horizontally two times (use your favourite technique – for example, you can cut approx. 1 cm into the cake  in a way that you will form some kind of “rails”. Then, put a thread (preferably something strong that will not tear apart) into the thread and cross your hands – this way by the pulling on the thread, you will slice the cake;  warning – the cake is very easy to be break so if you do not want to play a “cake puzzle”, just keep this in mind (however, even if you did manage breaking it (just like I did), just put it together as all this cream and custard will cover it :)

5. Take the cooled yolk custard from the fridge and whisk it (this way, you will dissolve the crumb that may form). Whisk the double cream (as already mentioned, the recipe calls for 48% double cream – the more fat the better – pretty strange to say this in this “fat free” time that we live in - with the vanilla extract. Sprinkle some sugar over the strawberries approx. 30 minutes prior you want to use them.

6. 1/3 of the whisked double cream gently mix with the yolk custard.

7. One layer of the cake put on the cake on its serving platter and put ½ of the yolk – double cream batter on it. Then place 1/3 of the strawberries over it.

8. OK, now put the second layer of the cake over what you have already got. Place (remaining) yolk-double cream batter over the second layer of the cake and place 1/3 of the strawberries over this.

9. Finally, use the last, third, layer of the cake. Pour remaining (2/3 of) the double-cream over the almost finished cake and as artistically as you can, place the remaining 1/3 of the strawberries on the cake.


Letná švédska torta - obrázok 10

Cool for at least 3 hours. As you can see, in my case the custard was really runny (that's why I recommend a good cooling). However, it was so delicious that we ate it right away.


Letná švédska torta - obrázok 11

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