MIDSOMMARTÅRTA | Swedish Midsummer Cake

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: whipped topping

Greek yogurt reduces calories while maintaining creaminess

fresh strawberries

🥗Healthier: frozen strawberries

💰Cheaper: canned strawberries

Frozen strawberries are often more affordable and available year-round

vanilla extract

🥗Healthier: vanilla bean paste

💰Cheaper: vanilla essence

Vanilla essence is a cost-effective alternative with a similar flavor profile

Prepare a springform cake pan by oiling the bottom and lining it with parchment paper.

In a stand mixer, mix 130 grams of butter and 165 grams of sugar on high speed for 2 minutes.

Scrape down the sides, add 1 egg, and mix for another 2 minutes.

Scrape down again, add the second egg, and mix for another 2 minutes.

Add half of the flour, 1 teaspoon of baking powder, and 1/4 teaspoon of salt; mix by hand until incorporated.

Pour in 40 grams of milk, 25 grams of vegetable oil, and 1 teaspoon of vanilla extract; mix until fully combined.

Add the remaining flour and mix until there are no dry spots.

Pour the batter into the prepared cake pan and smooth the top.

Bake at 185 degrees Celsius for 20 to 25 minutes until a toothpick comes out clean.

Let the cake cool completely before removing it from the pan.

Whip approximately 1 deciliter of cream with 1 tablespoon of powdered sugar and vanilla bean powder until stiff peaks form.

Slice the cooled cake in half horizontally.

Spread whipped cream on the bottom half of the cake and top with halved fresh strawberries and elderflower.

Place the top half of the cake back on and cover with remaining whipped cream.

Decorate with additional strawberries and elderflower.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens