Guess who’s 30? Ouch!

Wow. It’s been so long I’ve blogged I almost forgot I had a blog. I really ought to work on my inconsistency. Like, big time.

Anyway, not to bore you too much with my annoying flaws let’s talk cake. I  normally like to try out new things in the kitchen but this particular cake has become a sort of a birthday tradition. It was passed down to me by my ex-boyfriend’s mother ( a great woman and an excellent cook ) who spent a few months living in Sweden as a refugee. She quickly picked up on the language and started reading Swedish cookbooks and magazines. Unfortunately, we’re not in touch anymore but her recipes still make up a large part of my culinary repertoire. So, here it goes:

For the cake:

• 3 eggs
• 9 tbsp caster sugar
• 1 tsp vanilla sugar
• 1 tbsp baking powder
• 9 tbsp all-purpose flour

For the filling:

• 5 cups sour cream
• 1 pound strawberries
• 1 cup honey
• 6 gelatine sheets
• brown sugar and cinnamom to sprinkle

Preheat the oven at 200ºC (400ºF ). Mix the eggs, sugar and vanilla sugar in a bowl and beat with electric mixer until light and fluffy ( 5 min ). Add flour and baking powder and mix for 15 seconds. Grease a 22 cm ( 9-inch) springform and transfer the mixture to the form. Bake until golden and the skewer comes out clean. Let cool. Run a knife around the edge to cut out a disk.

In a separate bowl mix sour cream with honey. Soak gelatine sheets in cold water for 5 min.

Arange strawberries on the bottom of the cake. Heat the gelatine sheets over low heat and add them to the sour cream and honey.  Pour over the strawberries and cover with the second disc. Let cool overnight. When you’re ready to serve, sprinkle the top with some brown sugar and cinnamon.Trust me, it makes all the difference.

A piece of cake and a shot(s) of tequila and I’m ready to face the rest of my life. I think…

~ by kissmyartichoke on May 5, 2009.