Swedish Midsommar Strawberry Cake
1 hour 30 min. Recipe Yield:
1 kg Difficulty:
Medium recipe
Swedish Midsommar strawberry cake – Swedish cuisine recipe, everything is very simple - biscuit, cream and fresh strawberries. Such a cake in Sweden is cooked for the strawberry festival. The recipe is designed for a mold with a diameter of 20 cm. The biscuit is tall and airy, a delicate jelly-like mousse and a light cream.
Recipe Ingredients
Cooking Recipe
Whip the cold cream until it doubles in size. Gradually add powdered sugar and milk powder to the cream. Mix crushed strawberries with half the whipped cream and gelatin. Set aside the cream for a few minutes so that it gels slightly, stirring it periodically so that it does not completely turn into jelly.
Pour the strawberry cream into the middle, smooth and place the Swedish strawberry cake in the cold to completely set the jelly. The sides are made so that the strawberry cream, which is not completely frozen, does not flow out.
The strawberry cream hardens for a long time, so it is better to cook the cake in the evening. If you add more gelatin, then after hardening the cream may be slightly rubbery and therefore not tasty. When the cream has completely hardened, decorate the cake with strawberries and you can serve it to the table.