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Almond and strawberry cake
Time: 1:30 h | Slices: 16A delicious Swedish recipe to celebrate Midsommar. With a soft base made of spelt flour and ground almonds, this tart stands out for its tasty filling of whipped cream, mascarpone, and a touch of SAFT FLÄDER elderflower syrup from the Swedish Food Market. The fresh and sweet flavor is intensified with a generous layer of SYLT JORDGUBB strawberry jam, also available at the Swedish Food Market.
This tart perfectly captures the essence of Swedish Midsommar.
Ingredients
Dough
- 150 g. spelt flour
- 150 g. ground almonds
- 1 packet of baking powder
- 1 pinch of salt
- 250 g. soft butter
- 125 g. icing sugar
- 1 packet of bourbon vanilla sugar
- 6 eggs
- 200 ml. milk
- 200 g. whipped cream
- 2 packets of cream stabiliser
- 50 g. white chocolate
- 500 g. mascarpone
- 30 ml. SAFT FLÄDER elderflower syrup
- 30 ml. lemon juice
- 60g. SYLT JORDGUBB organic strawberry jam
- 500 g. strawberries
Decoration
- 500 g. strawberries edible flowers such as daisies, lilacs, cornflowers and camomile.
- Flaked almonds
Elaboration
- Preheat the oven to 175°C (upper/lower heat). Mix the spelt flour, ground almonds, baking powder and salt together. Whip the butter, icing sugar and vanilla sugar in a bowl for five minutes using a mixer until it is white and creamy. Add the eggs to the butter/sugar mixture and mix. Add the flour mixture and milk in alternation and stir briefly.
- Grease the sides of the baking tin with some butter and dust with flour. Cut the baking parchment to the size of the baking tin and place in the bottom of the tin. Pour the dough into the baking tin. Bake the cake in the middle section of the oven for around 40 to 45 minutes. Test whether the dough is cooked using a wood skewer. Let the cake base cool completely on a rack and then remove the baking parchment.
- Whisk the whipped cream with cream stabiliser in a bowl until stiff. Chop up the chocolate and melt over a bain-marie. Stir the white chocolate with the mascarpone, elderflower sryrup and lemon juice in another bowl until a smooth consistency is achieved. Then gently fold in the cream.
- Cut the cake base horizontally with a sharp knife into three equally thick tiers. Wash the strawberries, dab dry, remove the stem and cut in half. Put the first cake tier on a cake plate. First spread 2 tablespoons of strawberry jam and then around 330 g of cream and then distribute half of the strawberry pieces. Then put the second cake tier on top and again spread 2 tablespoons of strawberry jam and around 330 g of cream and then add the rest of the strawberry pieces.
- Put the last cake tier on top and cover with the rest of the cream. For the decoration, wash the strawberries, dab dry and halve a few strawberries. Decorate the cake with strawberries and edible flowers as you wish and sprinkle with the flaked almonds.
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