Swedish Summer Cake with strawberries and vanilla cream

This post is also available in: Română

Necessary:

a round cake tin with removable bottom (23 cm)

INGREDIENTS:

Vanilla cream:

•  2 egg yolks
• 2 tablespoons of caster sugar
• 2 tablespoons of cornflour or potato flour
• 250ml full-fat milk
• 1 teaspoon vanilla extract

The Cake

• 4 eggs
• 250 g caster sugar
• 90 ml hot water from a recently boiled kettle
• 1½ teaspoons baking powder
• 200 g plain flour
• butter, for greasing

To assemble the cake 

• 750 g strawberries
• 2-3 teaspoons caster sugar, depending on sweetness of berries
• 500 ml double cream
• 2 teaspoons vanilla extract

PREPARATION:

Vanilla cream:

1. The cream requires refrigeration for at least 3 hours.
2. Prepare the cream
3. In a double-bottomed form, mix the ingredients for the cream: yolks, sugar, starch and milk. The essence you will added it in the end.
4. Mix  in low to medium heat, stirring continuously until it starts to thicken (about 5 minutes). The mixture should not boil. If you feel it’s too hot pull it off the fire and continue stirring then put it on fire again.
5. After thickening, add the vanilla extract and continue stirring until the cream cools.
6. After it has cooled, transfer to a cold bowl and place a food foil exactly on the cream surface to avoid creating a crust
7. Place the cream in the refrigerator for 3 hours

The Cake

1. Preheat the oven to 180 degrees
2. In the mixer put the eggs and the sugar until eggs get pale and moussy and double in volume
3. Boil the water
4. Place the mixer at low speed and add hot water
5. In another bowl mix the flour with the baking powder
6. Add the flour and baking powder mixture over the eggs, gradually (mixer should be at low speed)
7. Be careful not to create lumps and with a spatula scrape-down the flour from the margins
8. Butter the tin on the bottom and margins
9. You can put baking parchment in the tin if you want
10. Pour the mixture into the prepared tin and bake in the preheated oven for approximately 30 minutes, or until it is golden, well-risen and a cake tester comes out clean.
11. Remove the pan from the oven and let it cool for 10 minutes. Unmould the cake from the form and let it cool for 15 minutes

Assemble the cake

1. Some of the strawberries cut them round slices and others leave them whole
2. Put the sliced ​​slices in a bowl and sprinkle with sugar (optional, if you think that the strawberries are not sweet enough)
3. Whisk the double cream until it holds
4. Mix vanilla cream with a third of the double cream
5. When the cake is cool take out a bread knife and slice the cake horizontally into 3 layers.
6. If you find it too soft you can cut it only in 2
7. Place the first slice on the bottom of the mold
8. Put half of the vanilla cream on top
9.  Place strawberries slices in a layer
10. Place the second layer on the top
11. Then put the rest of the vanilla cream
12. Add another layer of strawberries
13. Place the last layer of the top
14. Add the whipped cream on the top and whole strawberries
15. Put in the refrigerator for at least 2 hours