Summer is right around the corner, we can feel it. I can smell it and I can even sweat it.
Yesterday the weather was so hot that even at 21:00 when I came back from a walk It seemed like August.
Today, the same feeling. I decided to write this post on my phone, just because I wanted to sunbathe for a while.
It’s Sunday, and although I don’t usually rest on Sundays, I couldn’t put myself to clean the house right now. Too hot.
Sunbathing, the beach, the smell of the countryside…all of that evokes a perfect Summer picture in our minds. But I always think about the different foods depending on the season.
To me, nothing says Summer better than fresh fruit. We all think about peaches and that smell, flavour and texture bring us back to Summer afternoons when we were kids, the joy and the celebration.
Although strawberries come in Spring, they are at their best right now, so they add the perfect touch to this recipe.
Midsommar is a celebration I’ve been very fond for quite a long time. In Galicia we celebrate San Juan, but I always though celebrating the Solstice was important for me.
When I looked for information, I found that they do celebrate the Solstice in many different ways depending on the area you are in. That’s something that has always fascinated me. The fact that we do the same things in different areas and yet we also celebrate the same thing in different ways.
Midsommar for me is a time of the year where I celebrate joy. The best is yet to come, the days are longer and the more sunlight, the more energy and fun you can have.
I love nightime, but I feel like Autumn nights are the most magical, yet the fragrance of Summer while staring at the moon and stars is always something special.
I’ve found that strawberry layer cake is a very traditional Summer dessert. I found myself in the conundrum of doing a classic recipe, a plant based recipe, a gluten free recipe or a classic with a twist.
I decided on the last option. Even though I don’t usually eat dessert in the shape of cake, I was really craving a sponge lately.
I feel like it’s important to make classic recipes more nutritious and not only alternatives. It’s probably easy for you to find vegan or gluten free versions of these recipes online, but a “regular” healthier version is kind of odd.
Of course, nutritionally speaking, this one could be bettered. But I wanted the feeling of it being a classic recipe, with a bit more.
I made them in mini muffin tins because I don’t eat that much dessert, that way I had mini portions that don’t get dry when you cut them, because you don’t 🤗
Feel free to use a regular sized baking dish to make yours.
The eldelflower tree still had some flowers that hadn’t fallen, I grabbed them immediately to decorate. They smell like heaven and are so freaking beautiful.
You can choose whatever fruit your are in love with, or whatever you have available. I love nectarines so much that I couldn’t resist adding some. Raspberries are a great choice too.
Other options would be blueberries, cherries, plums, even citrus if you are planning on doing this in winter.
Go with the season and trust your gut, it’s going to taste amazing.
What about you? Do you celebrate Midsömmar or the Solstice in any way? Let me know and I might borrow some of your traditions 😊💙
I hope you enjoy this recipe like I did. If you liked this one, here’s some more recipes you might like.
Midsommar Strawberry Layer Cake
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250
g
plain flour
-
125
g
panela
(or brown sugar)
-
10
g
baking powder
-
50
g
orange liqueur
-
4
g
Himalayan Salt
-
80
g
butter
-
5
eggs
(medium)
For the filling
-
100
g
cream cheese
-
50
g
crème fraîche
-
50
g
kefir
(or regular yogurt)
-
15
g
chia seeds
-
25
g
panela
(or brown sugar)
-
Combine the dry ingredients in one bowl, it's usually a good idea to use a sieve to get rid of small lumps of sugar and flour.
-
Beat the eggs in another bowl, add the orange liqueur and mix.
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Add the butter at room temperature to the dry mixture and use your hands to integrate it completely.
-
Add the eggs and liqueur mix to the dry ingredients and combine until completely done.
-
Place in a muffin tin and bake in a preheated oven for 25-30 minutes at 180ºC.
-
Meanwhile, mix the cream cheese, crème fraîche and kefir until well combined.
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Add the sugar and the chia seeds. Let it sit for 10 minutes and then freeze it.
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If you make the filling ahead of time, you don't need to freeze it, just place it in the fridge until you're ready to use it.
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After the cakes are baked, let them cool and cut in 3 pieces. You'll use the two of the bottom part, using the muffin top for breakfast the next day.
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Once everything is cool, cut and ready to use, use the filling to place one on top of each other. Add some strawberry slices on top of the filling.
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The layers will be: cake, filling, strawberry; cake, filling, strawberry; cake, filling, fruit. The last layer of fruit, you can get creative. I chose nectarine and raspberries, as well as halved strawberries. Use what is in season.
You can use whatever fruit you like.
If you don't have chia seeds at home, but still want to do this recipe, don't add the kefir or yogurt. Crème fraîche and cream cheese would be thick enough.
Skip the orange liqueur if you don't have. Don't buy a bottle just fro this recipe. Use vanilla scent, cinnamon or orange blossoms essence. Or just orange or lemon zest.
This recipe can be easily veganized by substituting butter for coconut oil and the eggs and cheese for vegan eggs and cheese.
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