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Jordgubbstårta
Strawberry cream layer cake
Swedish Midsummer strawberry cream layer cake
On Midsummer Eve in June, Swedes dance round the maypole in the countryside, eat herring and new potatoes, and finish with the first Swedish strawberries of the year, very often in a Jordgubbstårta. It is a light sponge split into three layers and filled with vanilla custard, whipped cream and sliced strawberries, then covered in more cream and crowned with whole berries. Make the sponge and custard the day before so you only assemble it on the day. Chef's tip: beat the eggs and sugar until really thick and pale; the air in the eggs is the only thing that makes this sponge rise.
- Total time
- 80 min
- Difficulty
- medium
- Serves
- 10
Ingredients
For the sponge
- 4 eggs
- 7 oz sugar
- 4 oz plain flour
- 1 oz potato starch
- 1 ½ tsp baking powder
- ⅓ oz butterfor the tin
For the vanilla custard
- 1 ¼ cups milk
- 1 ¾ oz sugar
- 2 tbsp cornflour
- 2 tsp vanilla extract
For the filling and top
- 2 cups double cream
- 2 tbsp icing sugar
- 1 ¾ lb strawberrieshulled
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Method
0/9 doneStep 1: Heat the oven to 350°F (300°F fan). Butter a 24 cm springform tin with ⅓ oz butter and line the base.
5 minStep 2: Whisk the 4 eggs and 7 oz sugar with an electric mixer for 6–8 minutes until pale, very thick and doubled, so the batter falls from the whisk in a ribbon that sits on the surface.
8 minStep 3: Sift the 4 oz plain flour, 1 oz potato starch and 1 ½ tsp baking powder over and fold in gently with a spatula until no streaks of flour remain. Pour into the tin.
3 minStep 4: Bake for 30–35 minutes until golden, springy in the middle and a skewer comes out clean. A common mistake is opening the oven in the first 20 minutes, which makes the sponge sink. Cool in the tin, then turn out.
35 minStep 5: For the custard, whisk the 1 ¼ cups milk, 3 egg yolks, 1 ¾ oz sugar and 2 tbsp cornflour in a pan over a medium-low heat, whisking all the time, until it bubbles and is as thick as yoghurt, about 5 minutes. Stir in the 2 tsp vanilla extract, cover the surface with cling film and chill.
10 minStep 6: Whip the 2 cups double cream with the 2 tbsp icing sugar to soft peaks. Fold a quarter of it into the cold custard to lighten it.
5 minStep 7: Slice half the 1 ¾ lb strawberries; keep the best ones whole for the top. Cut the sponge horizontally into 3 layers with a long serrated knife.
5 minStep 8: Put the bottom layer on a plate, spread with half the custard and half the sliced strawberries. Repeat with the second layer, then put the top layer on.
10 minStep 9: Cover the top and sides with the rest of the whipped cream and pile the whole strawberries on top. Chill for at least 1 hour so it slices cleanly, and eat it the same day.
10 min
Nutrition per serving
- Calories
- 360 kcal
- Protein
- 7 g
- Carbs
- 38 g
- Fat
- 20 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does jordgubbstårta take?
- About 80 minutes in total: 50 minutes to prepare and 30 minutes to cook.
- How many people does it serve?
- 10 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- What can I use instead of eggs?
- 1 tbsp ground flaxseed + 3 tbsp water per egg, left for 5 minutes (baking only; vegan).
- What can I use instead of sugar?
- Caster sugar, same amount.
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