Jordgubbstårta Swedish Strawberry Meringue Cake Recipes

GREAT-GRANDMA ELLEN'S JORDGUBBSTåRTA (SWEDISH STRAWBERRY CAKE) RECIPE - (4/5)

Steps:

• Turn the oven to 350F. Butter and flour a 9" spring foam pan. In a bowl melt butter, then add milk and let it sit. Then in another bowl add eggs and butter and mix those together. Then add the butter milk mixture and then the vanilla. Lastly add the flour and baking powder. Pour the batter into the pan. Bake for 35-40 minutes. Let it cool before you cut into it. Cut the sugar cake in half so you have a top and bottom. In a large bowl, whip cream until stiff peaks are just about to form. Beat in vanilla and sugar until peaks form. Make sure not to over-beat, cream will then become lumpy and butter-like. Place half the whipped topping and 3/4ths of the strawberries over the bottom layer of the cut cake. Then add the top of the cake and cover with the remaining whipped cream and strawberries.

JORDGUBBSTåRTA (SWEDISH STRAWBERRY SHORTCAKE)

Steps:

• Preheat the oven to 350F/180C.
• Butter then flour three round 10-in (22cm) molds.
• In the bowl of a stand mixer, add the eggs, sugar, and vanilla. Whisk 10 minutes until the mixture whitens and doubles in volume, then turn the power off.
• Gently incorporate the flour and the cornstarch with a spatula so as not to break the foamy appearance.
• Pour the mixture into 3 molds and bake for 20 minutes. Check the cake with the tip of a knife. It should come out clean.
• Wait a few minutes and unmold on a cooling rack.
• When the cake bases have completely cooled, cover tightly with plastic wrap and set aside for assembly.
• Place all the ingredients (water, sugar and lemon juice) in a saucepan and bring the mixture to a boil for about 3 minutes.
• Cool and then generously brush the cake bases.
• In a saucepan, bring the milk to a boil with the split and scraped vanilla pod.
• In a bowl, off the heat, whisk together the sugar and flour. Add the egg and egg yolks and whisk until the mixture is smooth and homogeneous.
• Gradually add the hot milk while whisking.
• Transfer the mixture to the saucepan and whisk constantly over medium heat, being careful to scrape the bottom and edges of the pan. Simmer for 1 to 2 minutes over low heat until the cream has thickened.
• Off the heat, add the butter to the preparation until you obtain a homogeneous preparation.
• Pour the pastry cream into a large bowl.Cover with plastic wrap, pressing it directly onto the surface of the pastry cream to prevent a skin from forming. Let cool.
• Refrigerate until cool, about 3 to 4 hours.
• Fill a pastry bag with the pastry cream. Set aside.
• In a bowl (or the bowl of a stand mixer), add the mascarpone, the cold cream and the vanilla.
• Start whipping, first at low speed, then increase the speed of the mixer to medium speed. Midway, add the icing sugar.
• Place a layer of Genoise cake on a plate. Thoroughly brush the biscuit with syrup.
• Apply the pastry cream evenly over the cake surface with the help of the pastry bag and smooth out with a spatula.
• Wash, trim and quarter the strawberries. Spread the strawberries evenly over the pastry cream.
• Cover the strawberries with 2 to 3 tablespoons of light whipped cream and smooth out with the spatula.
• Place a layer of Genoise cake on top. Proceed the same way on the second layer.
• For the final Genoise layer, cover the sides of the cake with whipped cream. Fill a pastry bag with an open star tip, with mascarpone whipped cream.
• Apply the mascarpone whipped cream wth the design of your choice. Spread the remaining strawberries on top of the cake, starting from the outside and going inside.

STRAWBERRY MERINGUE CAKE

Steps:

• Let egg whites stand at room temperature for 30 minutes. , In a large bowl, combine the cake mix, orange juice, egg yolks and orange zest; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into two greased and floured 9-in. round baking pans; set aside. , In a large bowl with clean beaters, beat egg whites and cream of tartar on medium until soft peaks form. Gradually beat in 1 cup sugar, a tablespoon at a time, on high until stiff glossy peaks form. Spread the meringue evenly over cake batter. , Bake at 350° for 35 minutes or until meringue is lightly browned. Cool in pans on wire racks (meringue will crack). , Meanwhile, in a large bowl, beat cream until stiff peaks form. Mash 1/2 cup of strawberries with remaining sugar; fold into whipped cream. , Loosen edges of cakes from pans with a knife. Using two large spatulas, carefully remove one cake to a serving platter, meringue side up. Carefully spread with about two-thirds of the cream mixture. Slice the remaining berries; arrange half over cream mixture. Repeat layers. Store in the refrigerator.

JORDGUBBSTåRTA (SWEDISH STRAWBERRY CAKE)

Steps:

• Prepare cake as directed on box, except divide batter 2/3 into one pan and 1/3 into another.
• Bake cakes, cool, remove from pan, and slice larger cake into 2 equal layers.
• Whip the cream, sugar, and vanilla extract together until you get stiff peaks.
• Roughly chop 2 cups of the strawberries, and neatly slice the rest for garnish.
• Spread 1/2 strawberry jam on bottom layer of cake, followed by 1/4 whipped cream, and sprinkle a layer of chopped strawberries. Cover with middle layer and repeat.
• Place top layer on cake, cover cake with remaining whipped cream, and garnish with sliced strawberries.
• Refrigerate until serving.