A cake in which there are never too many strawberries.
Subscriber in Instagram persuaded me to make a Swedish Midsummer cake. I had never heard of such a holiday before, but it turned out to be just the summer solstice.
In the Scandinavian countries, this holiday is very popular and is celebrated for a whole week. And on this occasion, strawberry cakes are prepared. When I looked for the traditional recipe, I found that there are 2 versions - biscuit and meringue cakes, but both versions contain a huge amount of strawberries.
I could not resist and decided to cook 2 cakes in one at once. You can break it into 2 cakes or even cook just one of them.
A little about the strawberries in this cake. I didn’t count the amount that I used was somewhere around a kilogram, so take it at your discretion. I advise you to choose sweet and not watery strawberries for this cake, we do not need water here.
Step-by-step recipe on how to make strawberry meringue cake
Biscuit
- Eggs 4 pcs
- Sugar 145 g
- Vanilla sugar 10 g
- Flour 155 g
- Starch 25 g
- Baking powder 7 g
- Boiling water 50 g
- Vegetable oil 40 g
- A pinch of salt
Beat the eggs with sugar, salt and vanilla sugar until fluffy. Sift dry ingredients and mix with a spatula until smooth.
I add boiling water, vegetable oil and mix. Transfer to a baking pan and bake for 35 minutes at 180 ° C. After baking, let it cool and cut into 3 cakes.
This is a basic chiffon biscuit recipe, I have a detailed article on how to cook it.
Lemon cream
- Sugar 160 g
- Cream 33% 50 g
- Lemon juice 120 g (~ 2 pcs)
- Starch 8 g
- Yolks 105 g (4 eggs)
- Butter 100 g (com. temperature)
- Mascarpone cheese 400 g
- Strawberry to taste
I send the cream, zest and lemon juice to a saucepan and bring to a boil.
In a separate container I mix the yolks, starch and sugar until smooth. Continuing to stir, pour in the hot mixture of cream and lemons. Stir until smooth.
Strain the mixture back into the saucepan and put it on fire. With constant stirring, prepare the mixture until it thickens.
Let the mass cool to 30-40 ° C, add butter and punch with a blender until smooth. I put it in the refrigerator until it cools.
Before assembling the cake, add 400 g of mascarpone cheese and beat until fluffy.
Meringue
- Proteins 170 g (4 eggs)
- Sugar 230 g
- Water 45 g
- Starch 14 g
Beat the whites with sugar until stable peaks. Add water and beat for 1 minute. Then I add starch and mix with a spatula until smooth.
I transfer the meringue to a baking sheet covered with parchment. I form a cake of 20 cm in diameter. I send it to the oven for 2-2.5 hours at 100 ° C with the convection mode turned on.
Assembly
I layer the biscuit cakes with cream and strawberries. Top with a meringue cake.
I grease the center of the meringue with cream and decorate with strawberries. After assembly, it is advisable to put the cake in the refrigerator overnight for stabilization, but you can also serve it immediately.