Swedish Strawberry Cake

• 총 시간: 1 hour 4 minutes

재료

4 eggs

170g granulated sugar

60g all-purpose flour

60g potato starch

1 teaspoon baking powder

1 kg strawberries

4 tablespoons granulated sugar

500ml heavy cream

Lemon balm or mint to garnish (optional)

방향

Make the cake

Heat the oven to 175c (160c fan. Butter a cake tin (9 inch / 20cm).

Whip the eggs with the sugar until light and airy (3-5 min). Mix the flours and the baking powder in a separate bowl and sift fold into the eggs. Do not overmix.

Pour into the prepared cake tin and bake for 30 minutes. It’s done when a wooden toothpick comes out clean.

Assembly

Remove the greens of ¾ of the strawberries (set the rest aside for decoration) Cut into slices and add 2 tablespoons sugar. Mix and let sit for 30 minutes until the sugar has dissolved. Mix a few times throughout.

Add 2 tablespoons of sugar to the cream and whisk the cream until light and fluffy (stiff peaks).

Cut the cake into 3 even layers.

Mix half of the cream with the strawberries and spread half of this on top of the first layer of cake. Add the second layer and add the remaining strawberry cream mixture.

Finish with the last layer. Top with the remaining whipped cream and decorate with remaining strawberries.