Today is my birthday and to celebrate we are making a Swedish Birthday Cake!
The most common Swedish birthday cake is Strawberry cake “Jordgubbstårta,” and depending on the family they put different things as the filling but I put the top 3 fillings that most people use. My favorit is the Almond Cream. This is what most kids in Sweden know as birthday cakes. It is light and delicious and less sugar than frosting.
Sugar Cake – Base cake
4 tbsp butter
½ cup milk
½ cup and 5 tbsp sugar
1 cup and 3 tbsp all-purpose flour
1 ½ tsp baking powder
2 tsp vanilla sugar or 1 tsp vanilla extract
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.
Quick Version: If you are in a hurry you can always use the store bought yellow cake mix, which is very similar to this base cake.
- Strawberry jam and strawberries
- Whipping Cream and strawberries
- Almond cream – “Francipankräm”
Almond Cream “Francipankräm”
5 tbsp of sliced almonds
½ cups sugar
4 tbsp all-purpose flour
1 1/2 cup + 3 tbsp milk
2 tbsp butter
In a bowl mix the eggs, sugar and flour. In a pot heat up the milk until boil. Then pour it into the egg, sugar, flour mixture while whisk. Then pour everything back into the pot. Let it simmer and whisk until the cream thickens, but do not let it boil. Mix in the butter and the almonds. Let the cream cool before you use as filling.
1 cup of heavy cream
½ of strawberries
Cut the sugar cake in half so you have a top and bottom. Then depending on what filling you used add the filling to the middle of the cake. Slice some of the strawberries and add the slices on top of the filling. Then add the top of the cake. Whip the cream and add the cream to the top and sides of the cake to cover the full cake. Decorate with strawberries.
Chill until you serve!