Strawberry Torte Jordgubbstarta Recipes

GREAT-GRANDMA ELLEN'S JORDGUBBSTåRTA (SWEDISH STRAWBERRY CAKE) RECIPE - (4/5)

Steps:

• Turn the oven to 350F. Butter and flour a 9" spring foam pan. In a bowl melt butter, then add milk and let it sit. Then in another bowl add eggs and butter and mix those together. Then add the butter milk mixture and then the vanilla. Lastly add the flour and baking powder. Pour the batter into the pan. Bake for 35-40 minutes. Let it cool before you cut into it. Cut the sugar cake in half so you have a top and bottom. In a large bowl, whip cream until stiff peaks are just about to form. Beat in vanilla and sugar until peaks form. Make sure not to over-beat, cream will then become lumpy and butter-like. Place half the whipped topping and 3/4ths of the strawberries over the bottom layer of the cut cake. Then add the top of the cake and cover with the remaining whipped cream and strawberries.

STRAWBERRY TORTE

Steps:

• Strain strawberries and set aside, reserving juices. In a saucepan bring cornstarch and strawberry juice to a gentle boil. Remove from heat and let cool.
• Whip cream cheese, sugar, and vanilla together.
• In a separate bowl beat whipping cream until stiff peaks form. Fold whipped cream into cream cheese mixture.
• Arrange ladyfingers around sides and bottom of the 8 or 9 inch springform pan, standing ladyfingers lengthwise around sides of pan. Pour 1/2 of the filling into the pan, then place a layer of ladyfingers on top of filling. Pour remaining filling over ladyfingers.
• Spread strawberry sauce over top of cake and place the whole strawberries on top. Refrigerate and remove from pan once thoroughly chilled.

STRAWBERRY TORTE

Steps:

• Preheat oven to 350 degrees. Butter and line a rimmed 15-by-10-by-1-inch jelly roll pan with parchment paper; set aside.
• In a large bowl, beat egg yolks and sugar together until light in color, about 1 minute; stir in 1/2 teaspoon vanilla. Add cake flour and baking powder; stir until well combined.
• In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites until stiff peaks form. Gently fold into flour mixture.
• Pour cake batter in prepared pan and spread evenly with a spatula or the back of a spoon. Transfer baking sheet to oven and bake until cake springs back when touched, about 20 minutes.
• Meanwhile, set 6 strawberries aside for garnish. Thinly slice remaining strawberries. Place heavy cream in the bowl of an electric mixer fitted with the paddle attachment; beat on medium speed. Slowly add remaining teaspoon vanilla and 2 tablespoons confectioners' sugar. Continue beating until soft peaks form. Set half of the whipped cream aside. Gently fold sliced strawberries into remaining half; set aside.
• Lay a clean kitchen towel flat on a work surface with one of the short ends facing you. Generously sprinkle dish towel with confectioners' sugar. Flip cake onto towel, remove baking sheet, and peel off parchment paper. Using the dish towel, roll cake away from you; let cool.
• Unroll cake. Evenly spread strawberry whipped-cream mixture over surface of the cake and re-roll. Transfer cake to a serving plate and evenly spread top and sides of cake with reserved whipped cream. Cut reserved whole strawberries in half lengthwise and place on top of cake for garnish.

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.

STRAWBERRY TORTE - JORDGUBBSTARTA

Steps:

• Bake the cake according to the package directions.
• Let it cool completely before going any further.
• With a cake or bread knife, slice the cake in half crosswise and separate the two horizontal halves.
• Whip the cream until soft peaks form.
• Do not over-whip or the cream will turn to butter.
• Hull and slice the strawberries.
• Mix half of the sliced strawberries with half of the whipped cream.
• Spread the strawberry jam over the top of the bottom cake layer, and then cover with the whipped cream and strawberry mixture.
• Place the second cake layer on top of the bottom one.
• Frost the top and sides of cake with the remaining whipped cream.
• Decorate the top with remaining strawberries.
• Cover lightly with plastic wrap and refrigerate until ready to serve.

STRAWBERRY TORTE

Steps:

• Preheat the oven to 325°F.
• *Prepare an 8" or 9" cake pan lining it with parchment paper (or grease the pan).
• Cream the butter and the 1/2 cup of sugar.
• Add the egg yolks and vanilla, mixing well.
• In a seperate bowl, mix together the flour, salt and baking powder.
• Blend the dry ingredients and milk alternately into the butter mixture.
• Pour the batter into the prepared pan and set aside.
• With clean beaters, whip the egg whites, adding the 1 cup of sugar a little at a time, until stiff peaks form.
• Spoon the egg whites over the top of the unbaked batter and sprinkle with walnuts (whole or pieces).
• Bake at 325F about 40 minutes or until cake tests done (cooking time will depend on your oven and pan size).
• *Using the parchment paper will allow you to easily lift the torte from the pan to test for doneness by piercing through the bottom of the cake with a toothpick.
• Cool the torte completely.
• Whip the cream and sweeten to taste.
• *You can substitute the cream with Cool Whip (or other) to lessen the calories and fat.
• Top off the torte with the whipped cream just before serving, adding whole (or cut) strawberries as your final layer.
• This torte should be made and enjoyed on the same day as the cream will soften the crispy meringue layer - still good but not the same!

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.

STRAWBERRY TORTE

Steps:

• Whip cream cheese, sugar, and vanilla together.
• In seperate bowl, whip all-purpose cream until stiff peaks form.
• Fold whipped cream into cream cheese mixture.
• Arrange Lady Fingers around sides and bottom of springform pan, standing Lady Fingers lengthwise around sides of pan.
• Pour 1/2 of filling into pan, then a layer of Lady Fingers.
• Top with remaining filling.
• Topping:.
• Strain berries and set aside, reserving juice.
• In saucepan, bring cornstarch and juice to a gentl boil; spread sauce on top of cake.
• Spread strawberries on top.
• Refrigerate and serve when throughly chilled, removing springform pan.