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.
Brita Torte
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
On top:
4 egg whites
2 dl/0.8 c sugar
(sliced almonds, optional)
Filling:
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.)
tableofcolors 
Yum!!
We finished it off in one evening with our company 🙂
(And still no baby…this little one is really taking their time!)
Baby probably likes having you all to his or herself! 🙂
Your torte looks amazing and that’s such a beautiful picture of the clover. Well done on your blogging year!
Thank you so much, I really appreciate it!
Sounds wonderful, the crunch of the merinque, whipping cream and berries. Textures…yum
I love the crunch of the meringue as well, it’s one of my favorites and quick to make! Love, Laila
So beautiful! I for one am very pleased you began your blog. I love your contributions on the changing of the seasons, the photos you use to illustrate your lovely recipes, and your lovely words. Very inspiring. Sophie x
Thank you so much Sophie for your kind words! I have enjoyed reading your blog as well!
It’s wonderful, I have never heard of a cake like that before. It seems like a sponge cake topped with meringue, wow, so delicious and the cream and berries. I love it!
I fell in love with it the first time I tasted it and ever since it has been a part of our summer menu. I love the simplicity of the recipe.
Summer perfection!
Exactly! Perfect to share with friends and family!
Ohh La La… those photos are almost life size pictures of that delicious torte. Where is my fork!!!
Thanks so much Bam! You’ll have to make your own life size version, I’m willing to bet that your teenage sons would enjoy this dessert as well!
Delicious!!!
Thank you so much!
Must give it a try. Although our Minnesota strawberries are not yet available, everything’s late this year.
Love, Grampa
I think you would like this recipe, Grampa! Our Finnish strawberries are just starting to come in, I have used Belgian strawberries while waiting for the local ones. Love, Laila
I have to confess, I’ve never heard of a Brita Torte before, but I’d most certainly love to give it a try, it looks great!
Hope you have a chance to try it! Let me know how it goes!
Looks fabulous and yummy! I’ll have to make this for my Norwegian buddy as he loves these kinds of sweets!
Thanks Lidia, I’m sure your Norwegian buddy would like this cake!
This looks so delicious!
Kenley
Thank you Kenley!
Mmmm, looks great.
Thanks!
Oh my. That looks delicious! Your photos – from clover to food to children – are always spectacular. I’ve printed many of your recipes, and I’m printing this one, too!
I really appreciate your kind words Maddie, Thank you!
Wow – spectacular looking dessert. Nicely presented against the sun there!
Thank you Phil!
Joka kesäinen herkku. Pitää katsoa onko sun ja mun resepteillä eroa. 🙂
Voihan niissä ollakin jokin ero, Brita kakusta varmasti löytyy monta versiota kun on monta leipuria 🙂
This is an incredible-looking dessert! With fresh berries of the season, I bet it’s delicious, too, and your kids love it.
Thank you John! This summery dessert has been popular with people of all ages! 🙂
Absolutely gorgeous!!!
Thank you Bernice!
Must be my “name cake”! I believe I’ve had it before, but I’m anxious to try this recipe. Thanks and keep up the wonderful blog…very fun and interesting to me with my finnish background 🙂
Yes, this must be your “name cake” 🙂 I’m sure you’ve had it before since it is quite common in Finland. Now you’ll have to try it yourself!
This looks good – custardy and meringue-y. It reminds me of a Filipino dessert in some ways. Your photos are lovely. 🙂
Thanks Imelda! It would be lovely to hear more about the Filipino dessert!
I’ve never tried a torte before. Yours look beautiful. I love the colour.
Thanks Danny! This one is fairly easy and quick to put together if having company on short notice.
Although I don’t always comment on your posts, I want you to know that I’m reading every one of them and loving what you have to say, your recipes, your photos and what you share about your family and life. Thank you!
Thank you Kathleen, I really appreciate your comment!
Wow, what gorgeous gorgeous gorgeous photography. I literally opened my eyes wide to take it in (and particularly love the torte-on-a-pedestal shot, so cool and witty.) And also it goes without saying that: YUM!
You are too kind, thank you so much! I really enjoy having photography as a hobby. There is always so much to learn that it is a continuous process.
If your torte is just half as good as it looks, then it is absolutely delicious. 🙂
I might be a little biased, but it is one of my favorite cakes and one that just does not fall out of my favor…so yes it did taste great 🙂
Fantastic summer cake and clovers.
Thank you so much!