Strawberry midsummer cake

Celebrating midsummer requires a good strawberry cake, and this year I decided to invent my own. It has a touch of marzipan, rhubarbs and ginger, but besides that a classic recipie.

To begin with, you need to make the filling (which is kind of like making jam).

I chopped strawberries, rhubarb and fresh ginger into little cubes, covered them with white sugar and boiled them at a low heat for about 40 min until the jam was soft and gooey but not too rinny (it will solidify more once it cools off). Let the jam cool completely before putting it into the cake.

For the cake you will need:

  • 4 eggs
  • 100 g grated marzipan/almond paste
  • 150 g butter (half melted, soft but not rinny)
  • 100 ml sugar
  • 200 ml flour
  • 50 ml milk
  • 1½ tsp baking powder
  • ½ tsp vanilla sugar
Mix all the ingredients to a smooth paste and pour into a buttered and breaded cake pan and bake in the middle of the oven at 200ºC for about 30 min. Stick a toothpick/fork into it to make sure it’s not rinny insde before you take it out.
Once the cake is baked, follow instructions through the pictures below :).

Ready to be baked in the oven

Cut the cake into two halves

 

spread the jam evenly across the bottom slice.

Put the lid on

cover the cake with whipped cream and sliced strawberries

Ready to serve!


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