Yurdgubstorta
10 servings
120 minutes
Yardgubstorta is a delicate Swedish strawberry cake that combines airy sponge cake, velvety vanilla cream, and fresh strawberries. This dessert is often made in Sweden during the summer when strawberries reach their sweet ripeness. Its history is rooted in festive traditions where it symbolizes joy and abundance. The taste of Yardgubstorta is rich and harmonious: the sweetness of the sponge perfectly balances the light tartness of the strawberries, while the vanilla cream adds a special softness. This cake not only pleases the eye but also creates a cozy atmosphere as its preparation is a whole ritual. It is perfect for celebrations and friendly gatherings, offering delight in every bite.
1
Beat 4 eggs with 180 grams of sugar until thick foam. Sift flour, potato starch, and baking powder, add to the eggs, and also add 1 teaspoon of vanilla sugar.
- Chicken egg: 4 pieces
- Sugar: 280 g
- Wheat flour: 90 g
- Potato starch: 40 g
- Baking powder: 5 g
- Vanilla sugar: 10 g
2
Grease a 20 cm diameter mold with oil. Pour the batter into the mold and bake in a preheated oven at 175 degrees for about 40 minutes. Check readiness with a toothpick. Let the sponge cool, then remove it from the mold before cutting it into layers.
3
For the vanilla cream, mix the egg yolks with 100 grams of sugar and corn starch until smooth. Pour in the milk and cream, add vanilla sugar, and mix.
- Egg yolk: 4 pieces
- Sugar: 280 g
- Cornstarch: 30 g
- Milk: 400 ml
- Cream: 100 ml
- Vanilla sugar: 10 g
4
Place the mixture over low heat and stir constantly with a whisk until it thickens, but do not let it boil. Once the cream starts to thicken, remove it from the heat and stir vigorously for another minute. Pour the cream into a clean container and cover it with plastic wrap so that it touches the surface of the cream. Cool it to room temperature.
5
Beat room temperature butter into the cooled vanilla cream with a mixer.
- Butter: 100 g
6
Slice 400 grams of strawberries into thin slices. Cut the sponge cake into three layers. Spread strawberry jam evenly on the bottom layer, then add half of the vanilla cream and half of the sliced strawberries. Cover with the second layer, add the remaining vanilla cream and strawberries. Cover with the third layer and refrigerate to soak.
- Strawberry: 700 g
- Strawberry jam: 150 ml
7
Whip the cream before serving. Coat the sides and top of the cake as desired. Cut the strawberries in half and arrange them on the surface of the cake.
- Cream 35%: 500 ml
- Strawberry: 700 g