Strawberries are one of the most popular fruits in Sweden and Swedes believe they are the best in the world. The cold climate and the long summer days are said to pack in extra sweetness and flavour.

This cake is a midsummer classic. A glorious cream cake filled with fresh strawberries and served with more strawberries on the side. It is one of the highlights of summer in Sweden! There is no single recipe for the cake, but it always involved at least two layers, custard and lots of strawberries and cream! The cake base can be cooked in advance, leaving decoration to the last minute. If you are in a rush you can use a good quality shop-bought vanilla custard instead.

Summary

Serves: 12

Preparation: 20 minutes

Cooking: 40 minutes

Total: 60 minutes

Ingredients

Cake

4 eggs

200g (0.9 cups) caster sugar

50g (0.4 cups) plain white flour

80g (0.4 cups) potato flour

2 tsp baking powder

breadcrumbs for the cake tin

Filling

1 egg yolk

1 tbsp icing sugar

1/4 tsp vanilla essence

150ml (3/4 cup) whipping cream

250g (8 oz) strawberries

Decoration

250ml (1 cup) whipping cream

250g (8 oz) strawberries

Method

1. Pre-heat the oven to 175C (350F, Gas 4, Fan 160C).

2. Generously grease a 23cm (9in) round cake tin and coat with breadcrumbs.

3. Beat the eggs and sugar until light, creamy and airy.

4. Mix the flours and baking powder, then fold into the mixture.

5. Pour the mixture into the cake tin and bake on the lowest rung for approximately 35-40 minutes, until an inserted skewer comes out clean and the cake is just beginning to come away from the sides of the tin.

6. After two or three minutes, turn the cake out on to a wire rack. Let the cake cool completely.

7. When cold, cut the cake in half horizontally.

8. Make the filling (called vanilla whip) by whisking the egg yolk, one tablespoon of icing sugar and vanilla extract together until thick and creamy (about one to two minutes when whisked by hand).

9. Whip the cream until it forms soft peaks and then gently fold it into the egg and sugar mixture. Spread it over the bottom cake layer.

10. Crush the sliced strawberries lightly with a spatula or a flat side of a knife and place them on top of the vanilla whip. Place the other cake layer on top.

11. Whip the cream for decorating until fairly stiff and spread over the top and sides of the cake. Decorate with strawberries.

12. Serve with lots of extra fresh strawberries and enjoy.

Tips

– Use a non-stick spring form cake tin if you have one. It makes it so much easier to remove the cake from the tin without breaking it.

Recipe courtesy of John Duxbury, editor and founder of Swedish Food.