Swedish·Dessert0.0(0)Fluffy Cardamom Summer Berry CakeA fragrant Nordic sponge infused with freshly ground cardamom, baked to golden perfection and topped with soft whipped cream and sweet August strawberries.LactoseGlutenEggVegetarianCooksy20 + 30 minEasy8 servings10 ingr. Nutrient insightsProtein (butter, egg, flour, cardamom, milk, cream, strawberries) – Vital for muscle repair and overall body maintenance.Carbohydrates (butter, sugar, egg, flour, baking powder, cardamom, milk, cream, vanilla sugar, strawberries) – Provides energy to fuel daily activities.Fat (butter, egg, flour, cardamom, milk, cream, strawberries) – Provides energy and helps absorb fat-soluble vitamins.Show all (10)Unlock with membershipPreview 0 Save to cookbookMethod1Preheat the oven to 175°C. Grease and flour a 22 cm springform cake tin. Melt the butter and set aside to cool slightly.2Beat eggs and sugar with an electric hand mixer for 4 to 5 minutes until pale, thick, and very fluffy.3In a separate bowl, whisk together the flour, baking powder, and ground cardamom.4Gently fold the dry ingredients alternately with the melted butter and milk into the whipped eggs until a smooth batter forms.5Pour into the tin and bake at 175°C for 28 to 32 minutes until a cake tester inserted into the center comes out clean. Let cool completely on a wire rack.6Whip the cream with vanilla sugar until soft peaks form. Hull and halve the fresh strawberries. Spread the whipped cream over the cooled cake and top generously with strawberries before serving.Rate this recipe0.0 / 5 · 0 ratingsWhat’s Cooking in the Comments?You’re responsible for the content of your comments. Please be respectful and keep this a welcoming place for every cook.SendNo comments yet.Similar recipesExplore more →View recipeCooksyQueen's Berry Oat CrumbleDessert40 min(0)0View recipeCooksySwedish Seed CrispbreadSnacks55 min(0)0View recipeCooksySwedish Easter Lemon and Berry RouladeDessert32 min(0)0
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