Best 4 Great Grandma Ellens Jordgubbstårta Swedish Strawberry Cake Recipes

JORDGUBBSTåRTA SWEDISH STRAWBERRY MERINGUE CAKE

Steps:

• Preheat oven to 350 F. Line three baking sheets with parchment paper; trace 5 8-inch circles on the sheets of paper and grease the sheets with butter and flour.
• In a large mixing bowl with electric egg beaters whip egg whites until they form gentle peaks. Add the sugar gradually, ¼ cup at a time, and the salt, and beat at high speed until the egg whites form stiff and glossy peaks. Gently fold in the cornstarch, almond flour and cardamom.
• Divide the pillowy meringue evenly among the five circles, and spread them to fit inside the circles, making sure that the layers are even.
• Place baking sheets in the oven, immediately reducing the heat to 250 F. Bake for 25 minutes, then reduce the heat further to 200 degrees and bake for an additional 2 hours.
• Turn off oven. Leave baking sheets in the oven until they reach room temperature. This prevents the meringue from cracking.
• Stem and slice the strawberries. Sprinkle 1 tbsp sugar over the sliced strawberries.
• In a large, chilled bowl, combine the whipping cream, remaining sugar, vanilla extract and cardamom. Beat until holding soft peaks. Add softened cream cheese and beat into the whipping cream.
• Place 1 layer of meringue cake on a plate. Top with whipped cream, ¼ of the strawberries, more whipped cream, and another layer of cake. Repeat. Frost the top layer with the last of the whipped cream and the reserved whole strawberries.
• Serve immediately if you want crisp layers. For a softer texture serve a couple of hours after assembly.

JORDGUBBSTåRTA (SWEDISH STRAWBERRY SHORTCAKE)

Steps:

• Preheat the oven to 350F/180C.
• Butter then flour three round 10-in (22cm) molds.
• In the bowl of a stand mixer, add the eggs, sugar, and vanilla. Whisk 10 minutes until the mixture whitens and doubles in volume, then turn the power off.
• Gently incorporate the flour and the cornstarch with a spatula so as not to break the foamy appearance.
• Pour the mixture into 3 molds and bake for 20 minutes. Check the cake with the tip of a knife. It should come out clean.
• Wait a few minutes and unmold on a cooling rack.
• When the cake bases have completely cooled, cover tightly with plastic wrap and set aside for assembly.
• Place all the ingredients (water, sugar and lemon juice) in a saucepan and bring the mixture to a boil for about 3 minutes.
• Cool and then generously brush the cake bases.
• In a saucepan, bring the milk to a boil with the split and scraped vanilla pod.
• In a bowl, off the heat, whisk together the sugar and flour. Add the egg and egg yolks and whisk until the mixture is smooth and homogeneous.
• Gradually add the hot milk while whisking.
• Transfer the mixture to the saucepan and whisk constantly over medium heat, being careful to scrape the bottom and edges of the pan. Simmer for 1 to 2 minutes over low heat until the cream has thickened.
• Off the heat, add the butter to the preparation until you obtain a homogeneous preparation.
• Pour the pastry cream into a large bowl.Cover with plastic wrap, pressing it directly onto the surface of the pastry cream to prevent a skin from forming. Let cool.
• Refrigerate until cool, about 3 to 4 hours.
• Fill a pastry bag with the pastry cream. Set aside.
• In a bowl (or the bowl of a stand mixer), add the mascarpone, the cold cream and the vanilla.
• Start whipping, first at low speed, then increase the speed of the mixer to medium speed. Midway, add the icing sugar.
• Place a layer of Genoise cake on a plate. Thoroughly brush the biscuit with syrup.
• Apply the pastry cream evenly over the cake surface with the help of the pastry bag and smooth out with a spatula.
• Wash, trim and quarter the strawberries. Spread the strawberries evenly over the pastry cream.
• Cover the strawberries with 2 to 3 tablespoons of light whipped cream and smooth out with the spatula.
• Place a layer of Genoise cake on top. Proceed the same way on the second layer.
• For the final Genoise layer, cover the sides of the cake with whipped cream. Fill a pastry bag with an open star tip, with mascarpone whipped cream.
• Apply the mascarpone whipped cream wth the design of your choice. Spread the remaining strawberries on top of the cake, starting from the outside and going inside.

JORDGUBBSTåRTA (SWEDISH STRAWBERRY CAKE)

Steps:

• Prepare cake as directed on box, except divide batter 2/3 into one pan and 1/3 into another.
• Bake cakes, cool, remove from pan, and slice larger cake into 2 equal layers.
• Whip the cream, sugar, and vanilla extract together until you get stiff peaks.
• Roughly chop 2 cups of the strawberries, and neatly slice the rest for garnish.
• Spread 1/2 strawberry jam on bottom layer of cake, followed by 1/4 whipped cream, and sprinkle a layer of chopped strawberries. Cover with middle layer and repeat.
• Place top layer on cake, cover cake with remaining whipped cream, and garnish with sliced strawberries.
• Refrigerate until serving.

BEST EVER STRAWBERRY RHUBARB PIE RECIPE - (4.6/5)

Steps:

• For pie crust, in a medium bowl stir together flour, sugar, and salt. Using a pastry blender, cut in shortening and butter cubes until pieces are pea-size. Sprinkle 1 tablespoon. of the water over part of the flour mixture and mix lightly. Push moistened pastry to side of bowl. Repeat moistening flour mixture, using 1 tablespoon. of the water at a time, until all the flour mixture is moistened. Gather flour mixture into a ball, using hands to combine until it holds together. Divide pastry into two portions, one portion with 1/3 of the dough and one portion with 2/3 of the dough. Wrap pastry with plastic wrap and freeze for 1 to 2 hours or until firm. Meanwhile, for strawberry rhubarb filling, in a large bowl stir together sugar, tapioca, ginger and salt. Add rhubarb and strawberries; gently toss until coated. Let rhubarb mixture stand for 15 minutes, stirring occasionally. (If using frozen rhubarb, let mixture stand 45 minutes.) Meanwhile, remove pastry from freezer and let stand 10-15 minutes or until easy to slice. Preheat oven to 375°F. Roll the larger piece of dough out to fit the bottom of a deep dish pie plat. Flute edges as desired. Stir fruit mixture and transfer to the pastry-lined pie plate. Roll the smaller dough out and place on top of the filling. To prevent overbrowning, cover edge of pie with foil. Place a foil-lined baking sheet on the rack below the pie in oven. Bake for 60 minutes (75 minutes if using frozen fruit). Remove foil; bake 15 to 20 minutes more or until filling is bubbly and crust is golden. Cool on a wire rack. Makes 8 servings.