It's Never Too Early For Spring and Summer!

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Make It's Never Too Early For Spring and Summer!

This stunning Midsummer layer cake recipe is the perfect way to celebrate seasonal berries, perfect for a picnic or summer celebration, but why wait! I see all kinds of berries at the store so let's chase away those gray chilly skies and scatter the snows to the Artic where they belong! Light and Bright with just a touch of sweetness.

Swedish Midsummer Layer Cake

Serves 12

Total time:  1 hour plus cooling time

Ingredients

Cake

6 eggs

1 cup of sugar

3 ounces of warm water

2 tsp baking powder

1/2 cup of self-raising flour

1/4 cup of potato flour

Filling and Topping

1 1/2 cups of double cream/heavy whipping cream

4 tbsp of confectioners sugar

1 tsp vanilla extract

16 oz of strawberries, hulled and cut in half if very large

(plus at least 10 strawberries of varying sizes, whole with green tops still on, washed, for decoration)

8 oz of fresh raspberries

Directions

Pre-heat oven to 350F.

Line a round cake pan (12in x 4in) with parchment paper.

Cake

Whisk the eggs with the sugar until light and fluffy; mix the dry ingredients together and then gently fold them to the whisked eggs. Add the boiled water and then mix until all incorporated, but do not over mix. Pour the cake mixture into the prepared cake pan and bake for 30 to 35 minutes, until it has risen and is golden brown. 

Remove the cake from the cake pan and allow to cool on a wire rack.

Chantilly Cream

Whisk the cream, icing sugar and vanilla extract together until the cream holds firm peaks; cover it and store in the fridge until needed.

When the cake is cold, carefully cut it into three even slices, and place one slice on a serving plate; spoon a third of the cream over the cake, then add the strawberries and raspberries. (Using a ruler, measure and mark with toothpicks, 3 even layers which means you will have two rows of tooth picks around the cake, 5 for each layer should be sufficient.  Using a long thin knife, use the toothpicks as a guide to slice through the cake creating 3 layers. Start with the top layer, cut, remove. Cut your middle layer, remove. This leaves you with 3 separate even layers).

Continue to layer the cake this way, ending with the top which is also decorated with cream, strawberries and raspberries

This cake taste best when well chilled.  You may want to stick a few bamboo skewers or toothpicks evenly over the top of the cake and wrap with plastic wrap before refrigerating

Serve cut into slices with extra fruit on the side

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