Viking Magazine - June 2019 - 17

Midsummer Strawberry Layer Cake
Sponge
1 ¾ cups granulated sugar
5 eggs
2 ¼ cups all-purpose flour
3 tsp. baking powder
½ tsp. salt
1 cup ground almonds
7 Tbsp. unsalted butter, melted and cooled
1 tsp. vanilla sugar or vanilla extract
cup plus 1 Tbsp. whole milk
Grated zest of 1 lime
Whipped Cream Frosting
1 ¼ sticks unsalted butter, room temperature
3 cups confectioners' sugar
2 tsp. vanilla sugar or seeds scraped from
1 vanilla pod/bean
1 cup heavy whipping cream
Topping and Filling
½ quantity of pastry cream
(see recipe below)
¼ cup raspberry jam
1 ¼ lb. strawberries, sliced, leaving some
whole for garnish
Wild strawberry flowers, to garnish
Pastry Cream
1 egg yolk
1 whole egg
¼ cup cornstarch
cup plus 1 Tbsp. granulated sugar
¼ tsp. salt
2 cups plus 2 Tbsp. whole milk
Seeds from 1 vanilla pod/bean
1 ¾ Tbsp. unsalted butter
For the pastry cream, whisk together the eggs, cornstarch, sugar and salt
until well combined and set aside. Heat the milk and vanilla seeds until just
boiling in a saucepan. Slowly pour one-third of the milk into the egg and
cornstarch mixture, while whisking vigorously to incorporate. Pour the egg
mixture back into the saucepan with the rest of the milk. Whisk continuously
and bring to a boil again for around 30 seconds until thickened. Remove from
the heat and stir in the butter until melted. Pour into a bowl and leave to
cool with a layer of baking parchment on top to prevent a skin from forming.
Refrigerate, ideally for a few hours, before using.
" ScandiKitchen
Summer " features
more than 65 recipes
that capture the joy
of summer eating.
To purchase, check
out your favorite
Scandinavian
retailer or go to
rylandpeters.com.
Brontë Aurell is a renowned cook, author and entrepreneur.
She lives in London and runs ScandiKitchen Café with her
husband. Check out her websites and social media to learn more.
bronteaurell.com,
scandikitchen.co.uk
@BronteAurell
@BronteAtHome
Preheat the oven to 325°F. Grease three 8-inch round cake pans and line the
base with parchment paper.
Put the sugar and eggs in the bowl of a stand mixer with the whisk
attachment and whisk on high speed until pale and fluffy. Alternatively, you
can use a mixing bowl and a handheld electric whisk.
Sift together the flour, baking powder, salt and ground almonds, and fold
into the sugar and eggs until incorporated. Fold in the melted cooled butter,
vanilla, whole milk and lime zest until just incorporated.
Divide the batter evenly between the prepared cake pans and bake in the
preheated oven for 25-30 minutes until a skewer inserted comes out clean.
Leave the cakes to cool in the pans before turning out.
Make the whipped cream frosting: whisk the butter, confectioners' sugar
and vanilla on high speed (in a stand mixer or using a handheld electric whisk)
until very well mixed. Add the cream and mix for 3-4 minutes until fluffy.
Place in a piping/pastry bag and chill for 30 minutes.
Place the first sponge on a serving plate. Use a palette knife/metal spatula
to spread over a thick layer of raspberry jam. Cut a hole in your piping/pastry
bag and pipe bulbs of whipped cream frosting spaced evenly around the
edge. Fill the inside with a layer of pastry cream and carefully spread out. Add
the second layer of cake and repeat, this time adding sliced strawberries on
top of the pastry cream, too.
Place the third and final sponge layer on top. This time, don't add jam, but
repeat the neat bulbs of whipped cream frosting around the top edge and add
a nice, thick layer of pastry cream to the middle. Finally, pile on whole and/or
halved strawberries, leaving some with their green leaves attached. Add a few
wild strawberry flowers, to decorate, if you have them.
sonsofnorway.com VIKING JUNE 2019 17
FROM " SCANDIKITCHEN SUMMER: SIMPLY DELICIOUS FOOD FOR LIGHTER, WARMER DAYS " BY BRONTË AURELL, PHOTOGRAPHS BY PETER CASSIDY (RYLAND PETERS & SMALL, $22).

http://www.bronteaurell.com http://scandikitchen.co.uk http://www.rylandpeters.com http://www.sonsofnorway.com

Viking Magazine - June 2019

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