Recipe: Midsommar almond cake
For 16 Slices (diameter 26 cm)
150g spelt flour (type 630) plus more for the baking tin
150g ground almonds
1 packet of baking powder
1 pinch of salt
250g soft butter plus more for the baking tin
125g icing sugar
1 packet of bourbon vanilla sugar
6 organic eggs (medium-sized)
200g whipped cream
2 packets of cream stabiliser
50g white chocolate
2 tbsp (30ml) ‘Dryck Fläder’ elderflower concentrate
2 tbsp (30ml) lemon juice
4 tbsp (60g) ‘Sylt Jordgubb’ organic strawberry jam
edible flowers such as daisies, lilacs, cornflowers and camomile …
1 tbsp flaked almonds
1 sheet of baking parchment
Preheat the oven to 175°C (upper/lower heat). Mix the spelt flour, ground almonds, baking powder and salt together. Whip the butter, icing sugar and vanilla sugar in a bowl for five minutes using a mixer until it is white and creamy. Add the eggs to the butter/sugar mixture and mix. Add the flour mixture and milk in alternation and stir briefly.
Grease the sides of the baking tin with some butter and dust with flour. Cut the baking parchment to the size of the baking tin and place in the bottom of the tin. Pour the dough into the baking tin. Bake the cake in the middle section of the oven for around 40 to 45 minutes. Test whether the dough is cooked using a wood skewer. Let the cake base cool completely on a rack and then remove the baking parchment.
Whisk the whipped cream with cream stabiliser in a bowl until stiff. Chop up the chocolate and melt over a bain-marie. Stir the white chocolate with the mascarpone, elderflower concentrate and lemon juice in another bowl until a smooth consistency is achieved. Then gently fold in the cream.
Cut the cake base horizontally with a sharp knife into three equally thick tiers. Wash the strawberries, dab dry, remove the stem and cut in half. Put the first cake tier on a cake plate. First spread 2 tablespoons of strawberry jam and then around 330 g of cream and then distribute half of the strawberry pieces. Then put the second cake tier on top and again spread 2 tablespoons of strawberry jam and around 330 g of cream and then add the rest of the strawberry pieces.
Put the last cake tier on top and cover with the rest of the cream. For the decoration, wash the strawberries, dab dry and halve a few strawberries. Decorate the cake with strawberries and edible flowers as you wish and sprinkle with the flaked almonds.
The perfect products for your MIDSOMMAR table