Swedish Midsummer Cake | Fresh Strawberry Cream Cake Recipe | Midsommartårta

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 the sponge cake by mixing 6 eggs and 170g sugar until pale and fluffy.

Add 2 tsp vanilla extract, then sift in 120g plain flour and 1 tsp baking powder; fold gently.

Pour the batter into a prepared cake pan and bake until a toothpick comes out clean.

For the pastry cream, whisk together 5 egg yolks, 80g white sugar, and 48g cornflour.

Gradually add 500ml hot milk while stirring, then cook until thickened.

Stir in 15g vanilla sugar, 48g butter, 1 tbsp vanilla extract, and zest of 1 lemon; let cool.

Make the lemon syrup by boiling 110ml water, 55g sugar, juice of 1/2 lemon, and lemon peel until dissolved.

Prepare the vanilla mascarpone frosting by whipping 300ml double cream with 70g icing sugar and 1 tbsp vanilla extract, then fold in 500g mascarpone cheese.

Assemble the cake by layering the sponge with pastry cream, lemon syrup, and fresh berries.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens