GREAT-GRANDMA ELLEN'S JORDGUBBSTåRTA (SWEDISH STRAWBERRY CAKE) RECIPE - (4/5)
Provided by á-39535
Number Of Ingredients 13
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.
STRAWBERRIES & CREAM TORTE
This festive strawberries and cream summer treat is one of my mom's favorites. It wows guests every time yet is simple to make. -Cathy Branciaroli, Wilmington, Delaware
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 12 servings.
Number Of Ingredients 13
Steps:
- Place egg whites in a large bowl; let stand at room temperature 30 minutes. Preheat oven to 350°. Line bottoms of two greased 8-in. round baking pans with parchment; grease paper., In a large bowl, cream butter and 1/2 cup sugar until light and fluffy. Add egg yolks, beating well. Beat in vanilla., In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition. Transfer to prepared pans., With clean beaters, beat egg whites on medium speed until foamy. Add remaining sugar, beating on high until sugar is dissolved. Continue beating until soft peaks form. Spread over batter in pans., Bake 12-15 minutes or until a toothpick inserted in center comes out clean. Cool completely in pans on wire racks. (Cake layers will be thin.), In a large bowl, beat cream until stiff peaks form. Loosen edges of cakes from pans with a knife. Carefully remove one cake to a serving plate, meringue side up., Arrange sliced strawberries over top; sprinkle with sugar. Gently spread with half of the whipped cream. Top with remaining cake layer, meringue side up; spread with remaining whipped cream. Top with whole strawberries. Refrigerate until serving.
Nutrition Facts : Calories 267 calories, Fat 20g fat (12g saturated fat), Cholesterol 100mg cholesterol, Sodium 158mg sodium, Carbohydrate 20g carbohydrate (11g sugars, Fiber 1g fiber), Protein 3g protein.
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
STRAWBERRY TORTE - JORDGUBBSTARTA
This was my grandfather's favorite dessert. Our grandmother would make this for him when ever he got too cranky. It always put him in a better mood. This recipe call for a sugar cake, but you can use a yellow or a white cake instead. A lot of grocery stores do not carry the sugar cake mix that this recipe calls for. I always liked the Duncan Hines brand, but this is a personal choice of mine. For the strawberries you can use either the fresh or the frozen strawberries. Make sure they are thawed out and you drain all the liquid from them before starting.
Provided by litldarlin
Categories Dessert
Time 1h15m
Yield 1 cake, 6-8 serving(s)
Number Of Ingredients 4
Steps:
- Bake the cake according to the package directions.
- Let it cool completely before going any further.
- With a cake or bread knife, slice the cake in half crosswise and separate the two horizontal halves.
- Whip the cream until soft peaks form.
- Do not over-whip or the cream will turn to butter.
- Hull and slice the strawberries.
- Mix half of the sliced strawberries with half of the whipped cream.
- Spread the strawberry jam over the top of the bottom cake layer, and then cover with the whipped cream and strawberry mixture.
- Place the second cake layer on top of the bottom one.
- Frost the top and sides of cake with the remaining whipped cream.
- Decorate the top with remaining strawberries.
- Cover lightly with plastic wrap and refrigerate until ready to serve.
Nutrition Facts : Calories 884.3, Fat 32.4, SaturatedFat 11.8, Cholesterol 57.5, Sodium 1017.7, Carbohydrate 142.3, Fiber 3.1, Sugar 81.4, Protein 8
STRAWBERRY TORTE
Light and fluffy, easy and elegant. This recipe is from my Mom!
Provided by Star Pooley
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Yield 12
Number Of Ingredients 7
Steps:
- Strain strawberries and set aside, reserving juices. In a saucepan bring cornstarch and strawberry juice to a gentle boil. Remove from heat and let cool.
- Whip cream cheese, sugar, and vanilla together.
- In a separate bowl beat whipping cream until stiff peaks form. Fold whipped cream into cream cheese mixture.
- Arrange ladyfingers around sides and bottom of the 8 or 9 inch springform pan, standing ladyfingers lengthwise around sides of pan. Pour 1/2 of the filling into the pan, then place a layer of ladyfingers on top of filling. Pour remaining filling over ladyfingers.
- Spread strawberry sauce over top of cake and place the whole strawberries on top. Refrigerate and remove from pan once thoroughly chilled.
Nutrition Facts : Calories 514.1 calories, Carbohydrate 56.3 g, Cholesterol 206.7 mg, Fat 28.9 g, Fiber 1.3 g, Protein 8.9 g, SaturatedFat 16.7 g, Sodium 174.8 mg, Sugar 19.6 g
RHUBARB STRAWBERRY TORTE
This is a beautiful spring and summer dish. It is so lovely you might not want to eat it, but it tastes even better than it looks. Plan ahead because it must sit overnight, but it is worth the work.
Provided by southern chef in lo
Categories Dessert
Time P1DT8m
Yield 1 cake
Number Of Ingredients 12
Steps:
- In a large saucepan, bring rhubarb, water and 1/2 cup of sugar to a boil; reduce heat and simmer uncovered for 6 to 8 minutes, or until rhubarb is tender. Cool slightly.
- Set aside 1 cup of rhubarb liquid for glaze place rhubarb and remaining liquid in blender and process until pureed. Return to saucepan, bring to a boil. Stir in the gelatin until dissolved; stir in vanilla. Cover and chill for 1 hour or until slightly thickened.
- Meanwhile for glaze: combine reserved rhubarb liquid and remaining sugar in a small saucepan; bring to a boil.
- In small bowl, combine cornstarch and cold water until smooth. Whisk into boiling mixture. Cook and stir until thickened. Remove from heat. Cover and refrigerate overnight.
- Gradually fold the whipped cream mixture into rhubarb mixture and arrange 17 split ladyfingers in bottom and 26 around the edges of ungreased 9-inch spring form pan. Spread 1/2 the rhubarb mixture into the pan. Arrange remaining ladyfingers over rhubarb mixture. Carefully spread with remaining rhubarb mixture. Cover and chill overnight. Carefully spread glaze over top. Remove sides of pan. Garnish with strawberries and whipped cream.
Nutrition Facts : Calories 4045.5, Fat 201.6, SaturatedFat 119.2, Cholesterol 1615.7, Sodium 1396.8, Carbohydrate 519.4, Fiber 15.9, Sugar 372.2, Protein 57.6
STRAWBERRY TORTE
This luscious dessert is perfect for the beginner and looks like a masterpiece!! As a light dessert, it's ideal after a big meal! This recipe is from In Good Taste by Elms College.
Provided by sharflan
Categories Dessert
Time 1h40m
Yield 1 torte, 10-12 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the oven to 325°F.
- *Prepare an 8" or 9" cake pan lining it with parchment paper (or grease the pan).
- Cream the butter and the 1/2 cup of sugar.
- Add the egg yolks and vanilla, mixing well.
- In a seperate bowl, mix together the flour, salt and baking powder.
- Blend the dry ingredients and milk alternately into the butter mixture.
- Pour the batter into the prepared pan and set aside.
- With clean beaters, whip the egg whites, adding the 1 cup of sugar a little at a time, until stiff peaks form.
- Spoon the egg whites over the top of the unbaked batter and sprinkle with walnuts (whole or pieces).
- Bake at 325F about 40 minutes or until cake tests done (cooking time will depend on your oven and pan size).
- *Using the parchment paper will allow you to easily lift the torte from the pan to test for doneness by piercing through the bottom of the cake with a toothpick.
- Cool the torte completely.
- Whip the cream and sweeten to taste.
- *You can substitute the cream with Cool Whip (or other) to lessen the calories and fat.
- Top off the torte with the whipped cream just before serving, adding whole (or cut) strawberries as your final layer.
- This torte should be made and enjoyed on the same day as the cream will soften the crispy meringue layer - still good but not the same!
Nutrition Facts : Calories 460.1, Fat 29.1, SaturatedFat 17.6, Cholesterol 166.3, Sodium 214.9, Carbohydrate 46.5, Fiber 1.6, Sugar 33.1, Protein 5.5
STRAWBERRY TORTE
This beautiful swirled torte is almost too pretty to eat. Almost.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. Butter and line a rimmed 15-by-10-by-1-inch jelly roll pan with parchment paper; set aside.
- In a large bowl, beat egg yolks and sugar together until light in color, about 1 minute; stir in 1/2 teaspoon vanilla. Add cake flour and baking powder; stir until well combined.
- In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites until stiff peaks form. Gently fold into flour mixture.
- Pour cake batter in prepared pan and spread evenly with a spatula or the back of a spoon. Transfer baking sheet to oven and bake until cake springs back when touched, about 20 minutes.
- Meanwhile, set 6 strawberries aside for garnish. Thinly slice remaining strawberries. Place heavy cream in the bowl of an electric mixer fitted with the paddle attachment; beat on medium speed. Slowly add remaining teaspoon vanilla and 2 tablespoons confectioners' sugar. Continue beating until soft peaks form. Set half of the whipped cream aside. Gently fold sliced strawberries into remaining half; set aside.
- Lay a clean kitchen towel flat on a work surface with one of the short ends facing you. Generously sprinkle dish towel with confectioners' sugar. Flip cake onto towel, remove baking sheet, and peel off parchment paper. Using the dish towel, roll cake away from you; let cool.
- Unroll cake. Evenly spread strawberry whipped-cream mixture over surface of the cake and re-roll. Transfer cake to a serving plate and evenly spread top and sides of cake with reserved whipped cream. Cut reserved whole strawberries in half lengthwise and place on top of cake for garnish.
CHOCOLATE STRAWBERRY TORTE
The gorgeous torte combines two great ingredients-chocolate and strawberries. -Paula Magnus, Republic, Washington
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 12 servings.
Number Of Ingredients 20
Steps:
- Preheat oven to 350°. Line bottoms of 2 greased 9-in. round baking pans with parchment; grease paper., In a microwave, melt chocolate and butter; stir until smooth. Cool. Transfer to a large bowl; beat in sugar until blended. Add eggs, one at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, baking soda and salt; gradually add to chocolate mixture alternately with water, beating well after each addition., Transfer batter to prepared pans. Bake 28-33 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely., In a large bowl, combine filling ingredients; set aside. For glaze, in a microwave, melt chocolate and butter; stir until smooth. Stir in confectioners' sugar, water and vanilla until smooth. Cool slightly., Place one cake layer on a serving plate. Spread with half of each of the following: whipped topping and strawberry filling. Drizzle with half of the glaze. Repeat layers. Store in the refrigerator.
Nutrition Facts : Calories 461 calories, Fat 19g fat (12g saturated fat), Cholesterol 86mg cholesterol, Sodium 297mg sodium, Carbohydrate 68g carbohydrate (43g sugars, Fiber 2g fiber), Protein 5g protein.
STRAWBERRY TORTE
This recipe is from my Mom. I remember her making it when I was young. It is light and elegant looking!
Provided by quotFoodThe Way To
Categories Cheesecake
Time 45m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Whip cream cheese, sugar, and vanilla together.
- In seperate bowl, whip all-purpose cream until stiff peaks form.
- Fold whipped cream into cream cheese mixture.
- Arrange Lady Fingers around sides and bottom of springform pan, standing Lady Fingers lengthwise around sides of pan.
- Pour 1/2 of filling into pan, then a layer of Lady Fingers.
- Top with remaining filling.
- Topping:.
- Strain berries and set aside, reserving juice.
- In saucepan, bring cornstarch and juice to a gentl boil; spread sauce on top of cake.
- Spread strawberries on top.
- Refrigerate and serve when throughly chilled, removing springform pan.
Nutrition Facts : Calories 415.4, Fat 26.8, SaturatedFat 16, Cholesterol 204.6, Sodium 141.9, Carbohydrate 38.3, Fiber 1.1, Sugar 22.9, Protein 6.5
STRAWBERRY TART
Wow family and friends with a stunning strawberry tart. A lovely centrepiece dessert for summer dining, it's made with homemade pastry and crème pâtissière
Provided by Liberty Mendez
Categories Afternoon tea, Dessert
Time 1h20m
Yield Serves 12
Number Of Ingredients 14
Steps:
- Beat the butter and sugar together until smooth, but not fluffy. Mix in the egg until combined, then add the flour. Bring together with your hands to form a dough. Wrap and chill in the fridge for 30 mins.
- Dust a surface with flour and roll out the pastry to a 26cm circle (or 3cm bigger than your tin). Line a 23cm fluted tart tin with the pastry, leaving an overhang. Prick the base with a fork to stop any air bubbles forming. Chill for 30 mins.
- Heat the oven to 200C/180C fan/gas 6. Line the pastry case with a scrunched up sheet of baking parchment and baking beans, then bake for 15 mins. Remove the parchment and beans and bake for 15-20 mins more until crisp and golden. Leave in the tin to cool.
- To make the crème pâtissière, heat the milk, cream and vanilla in a pan over a medium heat, stirring occasionally. Bring up to a simmer. Meanwhile, whisk the yolks and sugar in a bowl for 3 mins until pale, then stir in the cornflour until combined. Pour a quarter of the hot cream over the egg mix, whisking continuously, then pour the warm egg mix into the pan with the rest of the cream. Stir over a low-medium heat for 5-8 mins until the crème pâtissière thickens. Transfer to a large bowl and cool for 15 mins, whisking occasionally. Gradually whisk in the butter until smooth, cover and put in the fridge until needed.
- Beat the strawberry jam to loosen it, then spread over the bottom of the pastry case. Put the crème pâtissière into a piping bag and pipe in a spiral on top of the jam. Arrange the strawberries on top in a pattern. Heat the apricot jam in a small pan with 1 tbsp water until warm. Whisk to loosen the jam, then leave to cool slightly. Brush over the top of the strawberries.
Nutrition Facts : Calories 377 calories, Fat 22 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 23 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.2 milligram of sodium
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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