Layer cake with strawberries

Layer cake with strawberries

The Scandinavian Cookbook
Lars Ranek

All Scandinavian cities have a bakery where you can buy freshly baked bread each day and a large range of cakes and layer cakes by the piece. In my family, however, we always have homemade layer cakes for birthdays. It is a good idea to bake the sponge the day before you want to serve the layer cake.

Sponge cake


Quantity Ingredient
butter, for greasing
3 large eggs
150g caster sugar
110g plain wheat flour
1 1/2 teaspoons baking powder

Cream filling

Quantity Ingredient
1 vanilla pod
350ml single cream
4 egg yolks
4 tablespoons caster sugar
1 1/2 tablespoons cornflour
100ml double cream

Fruit filling

Quantity Ingredient
2kg strawberries, hulled and quartered
500g redcurrants, half de-stalked
icing sugar, for dusting


  1. Preheat the oven to 180°C and grease a 26 cm-diameter cake tin. To make the sponge, beat the eggs and sugar together in an electric mixer for at least for 10 minutes. Sift together the flour and baking powder then fold the dry ingredients gently into the egg mixture. Pour into the cake tin and bake for 25 minutes until the cake springs back when pressed gently in the middle. Leave to cool on a wire rack.
  2. To make the cream filling, cut the vanilla pod in half lengthways and scrape out the seeds with the tip of a knife. Combine the vanilla seeds and cream in a small saucepan and heat gently. Just before it starts boiling, turn the heat off. In a mixing bowl, whisk the egg yolks, sugar and cornflour together until pale and fluffy.
  3. Pour a third of the hot cream onto the egg mixture, whisking well. Pour the egg mixture into the saucepan and stir it into the remaining cream. Turn the heat back on. Whisk the mixture over a low heat until it thickens, but do not let it boil. Once the mixture thickens, remove it from the heat and leave to cool. Whip the double cream until very stiff, then fold it into the cooled vanilla cream.
  4. Cut the sponge cake into three layers and place the bottom piece on a serving plate. Spread half the cream over it, then add half the strawberries and half the destalked redcurrants. Add another layer of sponge, the rest of the cream and the rest of the prepared fruit. Cover with the last piece of sponge, dust with icing sugar and decorate with the reserved redcurrants on their stalks. Serve with tea and coffee.
Trine Hahnemann
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