Method

This cake is best eaten the same day it is baked. You can make the strawberry compote and crème pâtissier the day before and store in the fridge. On the day you bake the cake it is then easy to assemble with the fillings already prepared.

To make the strawberry compote:

Preheat the oven to 200°c/400°F/Gas Mark 6

Wash and hull strawberries (leaving back enough to decorate the top of the cake), chop into small pieces and put into an oven proof dish.Sprinkle over the sugar, add elderflower cordial and stir gently, coating the strawberries. Put into the oven,top middle shelf for 30 minutes, stirring occasionally. Remove and leave to cool. The compote can then be covered and stored in the fridge overnight.

To make the crème pâtissier. Add the plant-based milk and sugar to a sauce pan. Using a small knife cut the vanilla bean lengthwise. Split the pod in half. Use the back/non sharp side of a knife and scrap out the vanilla seeds. Add the seeds and the empty pod to the plant-based milk. Gently heat up the milk to boiling point (stirring to dissolve the sugar) discard the vanilla pod. Then in a small bowl slowly add some of the hot milk to the corn flour, keep stirring and adding more milk until the cornflour is blended. Next add the cornflower mixture back to the pan with the remainder of the vanilla milk. Using a small whisk, heat up the milk again, whisking all the time. As the milk heats the mixture will thicken. Keep on the heat and whisk until the custard /crème patisserie is very thick. Large bubbles will start to form, keep on heat and whisking for a further two minutes.  Remove from heat, transfer to a bowl and cover with cling film to avoid a skin forming on top of the custard. Once cool the crème pâtissier can be stored in the fridge overnight.

To make the vanilla cake; You will need 3 non-stick 20 cm sandwich cake tins. Line the cake tin bases with silicone/baking paper and lightly grease the sides.

Preheat the oven to 180°c/350°F/Gas Mark 4.

In a small bowl add the ground linseed and sparkling water, mix well and set aside for at least 10 minutes.

In a bowl or mixer add the plant-based butter and caster sugar and vanilla beans from the pod. Beat well until creamy. Next add the linseed mixture together with a couple of tablespoons of the self-raising flour. Beat again. Then add the yogurt and milk and slowly add in the flour until all the ingredients are well incorporated.

Divide the cake batter equally between the three cake tins. Bake the cakes on the middle shelf for approx 25 mins. The sponges are usually done when you see the sides of the cakes just start to pull away from the tin and the middle of the cake should feel firm and springy to the touch. A thin skewer can also be used as a cake tester, insert it into the center of the cake, it should come out clean, a few crumbs are okay. Leave the cakes for 20 minutes before removing from the tins and then cool on a wire rack.

When you are ready to assemble the cake:

Gently pour the strawberry compote into sieve over a bowl. Don’t mash/ squash the strawberries, gently stir and leave  the liquid to strain into the bowl, set aside like this and whip the plant-based cream with the icing sugar and vanilla extract.

In another bowl add two tablespoons of the whipped cream into the crème pâtissier and beat together until well incorporated.

Next take the juice that has strained from the strawberry compote and pour into a saucepan.

Bring the strawberry liquid up to the boil and reduce for a few minutes, it should coat the back of a spoon. Watch carefully as it can boil over very quickly. Set aside to cool. This syrup can either be used to pour over slices of the cake  before serving or as a cordial. Dilute with water/sparkling water and serve with lots of ice as an accompanying drink.

Place the first vanilla sponge onto a serving plate and pipe/add a layer of crème pâtissier. Next add a layer of the strawberry compote. Add the next vanilla sponge on top and repeat with crème pat and more compote. Add the last vanilla sponge on top and add the remaining crème pâtissier in the middle of the cake, leaving a gap around the edge. Pipe peeks of the whipped plant-based cream around the edge and then cover the rest of the cake (covering over the crème pat). Decorate the cream with strawberries and edible flowers and serve with the strawberry sauce.

This is a tasty tribute to the classic Swedish Midsummer cake. Using 100% all Gluten Free and Plant-based ingredients you know and love about our recipes.