Best strawberry cake.
Food writer Ann Katring Ljung has revealed the recipe behind what she calls “the best cake ever.” We pass it on here along with a short chat with Ljung.
When and why did you first make the cake?
“In 1997, when we had just moved into a new house, and I wanted a real festive cake to eat at the new terrace.”
And what are the reactions?
“Shouts of joy and surprise, because it doesn’t taste like a traditional strawberry cake. The sweet and sour lemon cream and the mashed strawberries along with the cream cheese are great with the chocolate cake layers.”
Is this a cake for all occasions?
“No, don’t try to make it when you’re in a hurry. The cake bottom must be baked a day ahead and rest, or it will be difficult to separate it. But on the other hand it keeps amazingly well, it’s as good two days later as the day of. But most of the time it doesn’t last that long….”
Ingredients for cake layers:
8 oz butter, 3 eggs, 2 cups sugar, 2 tsp vanilla, 5 Tbs cocoa, 1 1/2 cups flour, 3 Tbs baking powder, 1 cup cold water.
Ingredients for lemon cream:
3 eggs, 1 cup sugar, 2 lemons (the grated peel and the juice of), 3 Tbs butter (in small pieces).
Ingredients for strawberry mash:
9 oz strawberries, 9 oz cream cheese, 1 cup whipped cream, 1 tsp confectioner’s sugar.
1/2 cup heavy cream whipped with 1 tsp confectioner’s sugar, 14 strawberries.
Prepare the cake layer the day before and let rest over night. Preheat oven to 350° F. Butter and flour a springform pan (9” diameter). Melt the butter. Whip egg and butter. Stir in the cocoa and the vanilla. Mix flour and baking soda into the batter. Add the melted butter and the water. Mix until even. Pour into the pan and let bake for about 50 minutes. Let cool and rest over night.
The next day cut cake into four layers (hint: for an easier version, cut into three layers). The lemon cream: Wash lemons and grate the peels. Squeeze out the juice. Mix the juice with the peels, the sugar, and egg in a stainless steel pan and let simmer over a water-bath. Keep stirring as the cream thickens but do not let it boil. Remove from heat and quickly stir in the butter pats. Let the cream cool.
Strawberry mash: Whip heavy cream and confectioner’s sugar. Stir the cream cheese until soft and add to the cream-sugar mix. Clean and cut the strawberries and add them to the mix, keep stirring until the strawberries are somewhat mashed.
Putting the cake together: Spread the lemon cream on top of one layer, add a layer, and spread half of the strawberry mash (or all of it if you are only doing three layers). Add the third layer and spread it with the remaining strawberry mash. Finally add the last layer. Cover the cake and put it in the fridge and let it sit there a few hours. Take it out shortly before you serve it. Decorate with whipped cream (and confectioner’s sugar) and strawberries. Enjoy!
Prince Carl-Philip inherits derelict country estate.
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Princess Lilian of Sweden and Wales.
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Four questions for Jan Guillou.
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Why did you agree to this, Jan?
“I think it’s a natural course, almost a question of democracy. If you can make people with a handicap happy, then I think you should.”
But the language and the style disappear don’t they?
“Sure, but not the story. Of course it becomes a different work of art, but it’s the same thing with film.”
Have you ever read any easy-to-read classics?
“...What I read during my youth: Macbeth, The Count of Monte Cristo, and Robinson Crusoe.” Is there anything that cannot be made into easy-to-read?
“Perhaps poetry and technical literature with advanced analyses.”
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Prince of a der
Food writer Ann Katrin Ljung's favorite strawberry cake.