A big, wonderful, super tasty Swedish Midsummer Strawberry cake.
I got a request from Linda in Australia to share my recipe for this cake and I am more than happy to do it. But I find it very hard to translate recipes since there are so many expressions/word that I am not familiar with. I hope it is still possible to understand/follow. :-O
1 cake base (flan case)
- 3 eggs
- 2.5 dl white sugar
- 3 dl grated coconut (like this kind)
- 0.75 dl potato flour
- 1.5 tsp baking powder
Make a total of 3 cake bases to have a cake as large as in my photo.
- Around 4 dl vanilla cream (I use ready made vanilla cream powder and mix with milk to the right thickness)
- 1.5 dl heavy cream
- 2-3 bananas
- Some grated white chocolate
- Around 1 liter fresh strawberries
- 1-2 teaspoons vanilla sugar
- 0.5 – 1 dl white sugar (or more, you taste and decide)
- 3 dl whipped cream
- 5-6 dl heavy cream
- 2 teaspoons vanilla sugar
- Fresh strawberries
- Strawberry leafs
- Swedish flags
Stir eggs and sugar until very fluffy. Mix coconut flakes, potato flour and baking powder in a separate bowl and then add it into the egg mixture and stir. Pour the batter into a large, square pan covered with grease proof paper (so the batter do not stick).
Bake at 220 degrees C in the middle of the oven for about 8 minutes. While the cake is in the oven, put a grease proof paper on a table and spread white sugar onto it.
Take it out the cake and let rest for 1-2 minutes.
Turn the cake onto grease proof paper with white suger spread over the paper. Let the cake cool.
Makes a total of 3 bases as above to make a cake that will last for about 15-18 people.
Mix vanilla cream with whipped cream, chopped bananas and some white, grated chocolate. Spread it on the first base.
Add base number two.
Mash the strawberries, add whipped cream, sugar and vanilla sugar. Add that filling on base number two.
Add the third base.
Garnish the cake with whipped cream, strawberries, strawberry leaves and Swedish flags. Or why not Australian flags, Linda!! 😉