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Strawberry Cake with Lemon and White Chocolate

Strawberry Cake with Lemon & White Chocolate is a really lovely cake made with a lemon sponge cake, fresh strawberries and white chocolate mousse. The garnish can be varied according to taste and with seasonal berries.

(1 cake, about 10 pieces)

Ingredients:

Filling:

100 g white chocolate

2 dl whipped cream

½ l strawberries

1-3 tbsp icing sugar

1 tsp vanilla sugar

Cake base:

A lemon sponge cake (see recipe below) or a ready-made cake base.

Garnish:

200 ml whipped cream

Strawberries

Redcurrants or other berries

White chocolate or coconut flakes

Lemon balm, for decoration (optional)

Butter and breadcrumbs for the baking tin.

METHOD:

1. Bake the cake base (see recipe below.)

2. Prepare the filling: Chop the chocolate into small pieces. Bring the cream to the boil and remove the pan from the heat. Add the chocolate and stir until melted. Pour the mixture into a bowl, leave to cool and then place in the fridge for about 2-3 hours.

4. Chop the strawberries and place them in a bowl. Mash together with a fork along with the icing sugar and vanilla sugar, adjusting the amount of sugar depending on how sweet the strawberries are.

5. Whip the white chocolate cream with an electric whisk to an airy mousse.

6. Whip the cream for the garnish.

7. Place the bottom of the cake on a plate. Spread the mashed strawberries and then the white chocolate mousse over the cake. Place the second cake layer on top and spread the whipped cream over it using a spatula or knife.

8. Garnish the cake with strawberries, redcurrants, raspberries and/or other berries, white chocolate chips or coconut flakes and lemon balm.

Find more baking recipes (in Swedish) on Kungsörnen’s recipe website.

Lemon Sponge Cake

1 cake

Ingredients:

2 eggs

200ml caster sugar

50g butter or margarine

100ml milk

275ml Kungsörnen Vetemjöl

1 tbsp vanilla sugar

2 tbsp squeezed lemon and grated zest from 1 lemon

1½ tsp baking powder

Method:

1. Preheat the oven to 175ºC.

2. Butter and bread a loose-edged tin, about 20-24 cm in diameter.

3. Whisk the eggs and sugar until really fluffy in a bowl, preferably with an electric whisk. This gives the sponge cake a good airiness.

4. Melt the cooking fat in a saucepan and add the milk. Stir the mixture into the bowl. Add the lemon.

5. Mix the flour, vanilla sugar and baking powder in a bowl and gently stir it into the batter. DO NOT whisk the flour mixture into the batter, as this will destroy the airiness of the cake, but gently fold it in. Pour the batter into the tin.

6. Bake in the lower part of the oven for about 35 minutes. Open the oven door as little as possible during baking, so that the cake does not collapse. Leave the cake in the tin for a few minutes before turning it out.

7. When the cake has cooled, carefully cut it in half.

Tip! If you want to bake a regular sponge cake: use a sponge cake tin. When cooled, cut in to slices and serve.