This torte symbolizes summer to me. It is so easy, needs no fancy decorations and the flavors can be easily adjusted according to what berries are in season. Summer has arrived in full force and it is hard to believe that just a few short months ago we were skating and skiing on the lake. Now the water is so warm that it feels fairly warm to me too. I don’t swim in cold water unlike one of my daughters who went swimming with her friends on May 5, only three days after the ice had left! The lake that is across the street from us is quite shallow and it fortunately warms up quite quickly if the weather permits.
This morning as I traipsed outside in my nightgown(after checking that the neighbors were not out yet) to get the newspaper, I noticed that the clover was in flower.
It is the magic of early summer, every few days there is something new in bloom. Last week the flowers of the blueberries were in bloom, now it is the apple blossoms, clover and lingonberry. It was a year ago that I started this blog and it has been a wonderful adventure! Thanks to all of you who have taken the time to read and comment, I really appreciate it!
I made this Brita Torte with fresh strawberries, later in the summer blueberries, raspberries, blackberries and fresh peaches can be used.
The recipe is from the book, Hyvää Ruokahalua! Kotikokin Parhaat Leivontaohjeet. And I believe that this cake is of Swedish origin.
4 egg yolks
1.5 dl/0.6 c sugar
2 dl/0.8 c flour
1 tsp baking powder
4 tbsp milk
50 g/1.8 oz butter, melted
4 egg whites
2 dl/0.8 c sugar
(sliced almonds, optional)
5 dl/little over 2 cups heavy whipping cream
or alternatively 3 dl/1.3 cups heavy whipping cream and 500g/18 oz quark or Greek yoghurt
500 g/18 oz fresh strawberries
sugar to taste
Melt the butter and set aside. Whip the egg yolks and sugar into a pale yellow foam. Fold in the melted butter and milk. Add the dry ingredients last. Spread onto a baking sheet lined with parchment paper that has been greased. Set aside for the time being while the second layer is being whipped.
Whip the egg whites into a soft foam. Add the sugar while beating until a glossy and fairly firm foam has formed. Spread meringue onto the egg yolk batter. Bake in the oven at 150 C/300F for about 40-45 minutes or until the meringue is a very light brown.
Allow the cake to cool completely. Cut the cake into fourths. Whip the the cream and if preferred fold in the quark or Greek yoghurt and berries. Add sugar according to taste. Assemble the cake by simply alternating with the cake and filling. Enjoy immediately or during the same day. The next day the cake will still have great flavor but the meringue will have lost its crispiness.
(Alternatively this recipe can be made into two lined and greased cake pans for a round cake.)