JORDGUBBSTåRTA SWEDISH STRAWBERRY MERINGUE CAKE
Bake the best gluten free Midsommar Jordgubbstårta. Homemade Swedish Midsommar strawberry meringue cake features cardamom & whipped cream.
Provided by Andrew Dobson
Categories Dessert
Time 3h30m
Number Of Ingredients 12
Steps:
- Preheat oven to 350 F. Line three baking sheets with parchment paper; trace 5 8-inch circles on the sheets of paper and grease the sheets with butter and flour.
- In a large mixing bowl with electric egg beaters whip egg whites until they form gentle peaks. Add the sugar gradually, ¼ cup at a time, and the salt, and beat at high speed until the egg whites form stiff and glossy peaks. Gently fold in the cornstarch, almond flour and cardamom.
- Divide the pillowy meringue evenly among the five circles, and spread them to fit inside the circles, making sure that the layers are even.
- Place baking sheets in the oven, immediately reducing the heat to 250 F. Bake for 25 minutes, then reduce the heat further to 200 degrees and bake for an additional 2 hours.
- Turn off oven. Leave baking sheets in the oven until they reach room temperature. This prevents the meringue from cracking.
- Stem and slice the strawberries. Sprinkle 1 tbsp sugar over the sliced strawberries.
- In a large, chilled bowl, combine the whipping cream, remaining sugar, vanilla extract and cardamom. Beat until holding soft peaks. Add softened cream cheese and beat into the whipping cream.
- Place 1 layer of meringue cake on a plate. Top with whipped cream, ¼ of the strawberries, more whipped cream, and another layer of cake. Repeat. Frost the top layer with the last of the whipped cream and the reserved whole strawberries.
- Serve immediately if you want crisp layers. For a softer texture serve a couple of hours after assembly.
Nutrition Facts : Calories 452 kcal, Carbohydrate 37.2 g, Protein 6.9 g, Fat 32.5 g, SaturatedFat 19.8 g, Cholesterol 110 mg, Sodium 108 mg, Fiber 3.1 g, Sugar 28.2 g, ServingSize 1 serving
JORDGUBBSTåRTA (SWEDISH STRAWBERRY SHORTCAKE)
Jordgubbstårta is the iconic Swedish cake of Midsommar that consists of a light spongecake topped with whipped cream and strawberries.
Provided by Sarah-Eden Dadoun
Categories Dessert
Time 1h20m
Number Of Ingredients 21
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.
Nutrition Facts : Calories 551 kcal, Carbohydrate 84 g, Protein 9 g, Fat 19 g, SaturatedFat 11 g, Cholesterol 177 mg, Sodium 100 mg, Fiber 1 g, Sugar 63 g, ServingSize 1 serving
JORDGUBBSTåRTA (SWEDISH STRAWBERRY CAKE)
Make and share this Jordgubbstårta (Swedish Strawberry Cake) recipe from Food.com.
Provided by Scarlett516
Categories Dessert
Time 1h35m
Yield 12 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 362.9, Fat 15.8, SaturatedFat 7.6, Cholesterol 40.8, Sodium 302.1, Carbohydrate 53.4, Fiber 1.2, Sugar 37.9, Protein 2.8
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