Jordgubbstårta - traditional Swedish summer cake
2 organic free range eggs
200g brown sugar
300g flour (spelt or for gluten free option: 150g rice flour + 150g buckwheat flour)
2 tsp baking powder
1 tsp vanilla bourbon
100 ml plant milk
butter to the baking form
50g breadcrumbs or desiccated coconut to the baking form
Filling and decoration:
2 liter fresh strawberries
300 ml whipped cream
50g optional jam (I used wild blueberry)
Edible summer flowers in your area
Start with the cake.
Heat the oven to 175°C.
Whisk the eggs and the sugar until white and fluffy. Melt the butter and add to the egg mixture while stirring.
Mix the flour, baking powder, vanilla. Add gently to the egg mixture. Last, pour the plant milk into the dough and stir gently.
Brush a 20 cm diameter cake form with butter and sprinkle with crumbs (or coconut).
Fill the form with the dough and bake for 25-35 minutes.
Let the cake cool down on a baking rack.
When cooled, cut the cake in two, or three.
Cut the strawberries in two.
On the first layer of the cake, spread out your jam and then add the sliced strawberries.
Add your second and last layer and add the whipped cream, the rest of the strawberries and decorate with edible flowers.
You can also add strawberries and flowers on the side of the cake.