Tag Archives: strawberry

Strawberry Meadow Galette for Brad {giveaway closed}

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Strawberry Meadow Galette
In the early days of my husband and I dating he told me that his name Bradley¬†meant “from a meadow” and that little tidbit just added to his allure. As if he needed any help I was already hopelessly in love with him. This past Sunday we celebrated our 12th wedding anniversary. Our night out in London was absolutely perfect-aimless wandering through the South Bank, crossing the Thames on our way to the West End with numerous stops in hundred year old pubs culminated in us being serenaded by a lovely street performer in Covent Garden along with a couple hundred other people. I couldn’t help feeling so blessed by having him by my side for the last 14 years.

A day later at home I made this Strawberry Meadow Galette which is dedicated to my Brad. ūüôā Throughout the years, no matter how busy we’ve been we’ve always managed to find time for a quick tea and a chat and I know we will have many more in the years to come, for which I am happy to bake for!Strawberry Meadow GaletteStrawberry Meadow GaletteStrawberry Meadow Galette
Ingredients: {For the Pastry} Makes 2 galettes

  • Flour-3 cups
  • Salt-3/4 tsp
  • Butter-3/4 cup/200gr
  • Sour Cream-3/4 cup/200 gr

Ingredients: {For the filling}

  • Strawberries (cut in half)- 2 lbs
  • Sugar- 1 cup (I used vanilla scented sugar for extra flavour)
  • Egg- 1 (for brushing)
  • Edible flowers for decorating (optional)

Strawberry Meadow Galette

I am a big fan of galettes as I love the rustic look of them plus they are so easy! Check out this Yellow Plum and Blueberry Galette ¬†and Eggplant, Red and Yellow Pepper Galette¬†¬†that I’ve made in the past.

The pastry I am sharing is very special and comes from one of my favourite Russian cookbooks Please to the Table by Anya von Bremzen. I’ve adapted it slightly for my own taste. Sour cream makes this flaky pastry pleasantly tart which contrasts the sweetness of the fruit fillings in pies and galettes.

Strawberry Meadow Galette
Method:

In a large bowl combine flour and salt, add the butter using a pastry blender, cut it into the flour until it resembles coarse crumbs. Add sour cream and work it into the mixture with your hands until it comes together. Knead briefly, divide into two balls, wrap them in plastic wrap and chill in the fridge for 30 minutes.

Pre-heat the oven to 350F/180C. Line your baking sheets with parchment paper and set aside.

Dust your work surface with some flour and roll out your pastry 1o″ in diameter. Wrap the pastry around the rolling pin and transfer it on a baking sheet lined with parchment paper. Arrange half of the strawberries cut side down on the pastry leaving an inch wide border filling free and sprinkle with 1/2 cup of sugar. Fold the border over the berries while brushing the pleats of pastry with a beaten egg to hold the pastry in place and also to give your galette a beautiful golden colour. Sprinkle the pastry with additional sugar if desired.

Repeat with another ball of pastry.

Bake in the oven for 25-30 min.

Decorate with edible flowers to make it look like a meadow! ūüôā

Strawberry Meadow Galette
Giveaway:

A couple of months ago kind people of Lurpak sent me a nice package which I would love to share with my readers. If you are not from Europe and not sure what Lurpak is click on the link above. I am giving away a beautiful apron!

Lurpak apron

This apron is not only useful to keep your clothes in top shape while you are busy in the kitchen but also is a brilliant cheat sheet for a novice or a seasoned cook alike! From recipes to useful tips this apron is full of helpful information.

Lurpak apron
And if it’s not enough I am also throwing in a Lurpak kitchen towel!

Lurpak kitchen towel

So what do you do to receive these items?

  1. “Like” Vikalinka on Facebook.
  2. “Share” Vikalinka Facebook Page with your friends.
  3. Leave a comment on my Facebook page that you’ve shared.
  4. For an additional entry, share this post on Twitter and include Vikalinka in your post  and then come back here and leave a comment telling me you did so. That comment will count as your extra entry.

That’s it!!

The contest will close on July 31 st. 

Good luck!

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Frasier Torte or Happy Birthday Mitchell and Canada

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Frasier Torte
Happy Canada Day, eh!

Like all Canadians I am patriotic but never more than when I am away from Canada which is why ¬†this maple leaf cake is the first ¬† one I ever baked in honour of the national holiday. In our family July 1st is more known as our first born Mitchell’s birthday but today it’s about both. There is a huge party on Trafalgar Square today and my little Canucks can’t wait to go and celebrate with the rest of the ex-pats in London. We hear the Mounties are making an appearance. I hope they are brining their horses!

I couldn’t think of a better cake for the occasion than a classic Frasier Torte- a layer of lemon and vanilla scented sponge topped with a light and silky strawberry mousse. A perfect cake for a perfect summer day for my beautiful boy. I still can’t believe he is 9!!

Mitchell

Ingredients for the sponge:

  • eggs-3¬†large at room temperature
  • sugar-1/2¬†cup
  • lemon juice-1/2 lemon
  • finely grated lemon zest- from 1/2 lemon
  • flour-1/2¬†cup
  • salt-1/4¬†teaspoon
  • unsalted butter, melted-1¬†tablespoon
  • vanilla extract-1/2¬†teaspoon

Ingredients for Strawberry Mousse:

  • Eggs (separated)- 2
  • Superfine sugar-4 tbsp.
  • Strawberries (processed in a food processor to a pulp)- 3/4 cup
  • Gelatine-4 tsp.
  • Water-3 tbsp.
  • Whipping Cream- 1 1/2 cup
  • Strawberries, cut in half (to line the sides of the cake) -2 cups plus extra for decorating the top of the cake

Frasier Torte

Method for the sponge:

Preheat the oven to 325F/ 160C. Line your 9-inch springform cake pan with parchment, don’t grease the sides and set aside.¬†Whip the eggs and sugar on high speed until they are white and more than triple in volume, then add the zest and juice of 1/2 lemon.

Sift the flour and salt together, add both to the egg mixture. In a small bowl melt a tablespoon of butter in the microwave and stir vanilla into it. ¬†Spoon a cup of the batter into that bowl and stir everything together, then add this all back to the full batter and stir gently until blended, don’t over mix as it will result in a cake that won’t rise very much. ¬†Pour the batter into the prepared pan and bake for 25-30 minutes or until the centre of the cake springs back when gently pressed. Cool the cake completely in the pan.

While the cake is cooling prepare the mousse.

Method for the mousse:

Beat the egg yolk and sugar until light, then whisk in the processed strawberries. Sprinkle the gelatine over the water in a small bowl and allow to go spongy, then put in the microwave for 30-40 seconds until the gelatine has dissolved. Stir in the mousse.

Whip the cream until holding its shape and fold into the mousse. Whisk the egg whites until standing in soft peaks, then fold in. Let stand in a cool place until starting to set for about 30 minutes.

To assemble the cake:

Run a knife along the side of the pan to loosen the cake and take it out, peel the parchment off. Wash the pan and dry well and put the cake back in the pan. Cut the strawberries in half and arrange closely together alongside the walls of the pan with a cut side touching the pan. Pour the mousse in the pan and smooth the top. Cover with cling wrap and put in the fridge to set for at least 4 hours.

Before serving un-mold the cake and decorate with remaining strawberries. I went for the maple leaf design in honour of Canada Day at my son’s request.

Frasier Torte- Vanilla Sponge and Fresh Strawberries set in Strawberry Mousse
This cake is truly beautiful and impressive but if you prefer chocolate over vanilla you can try Chocolate Strawberry Mousse Cake I baked a few months ago.

Note: The sponge recipe was adapted for Anna Olson’s Frasier Torte

Strawberry Mousse Cake

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Another friend’s birthday passed, another cake made, eaten and enjoyed. I know I get excited about every cake I write about but this one was truly special and quite different from the usual – cake + frosting deal. ¬†Imagine dark chocolate sponge sandwiched together with a light, cloud-like, creamy strawberry mousse, topped with fresh strawberries and cream. Sounds like a dream? It was pretty close to perfection in my opinion and fortunately a snap to make at home.

Strawberry Mousse Cake

I made this cake years ago following the recipe from the Chocolate cookbook I have and although I liked it I knew a few changes had to be made to perfect the recipe. Many English baking recipes call for self-rising flour and this cake was no exception. I am not a big fan of self-rising flour as I find it produces cakes that are too heavy and compact. In this particular cake the texture of the dense sponge didn’t match the light and fluffy mousse.
Fortunately I have my trusty chocolate sponge recipe that I swapped for the original and voila…Perfection! Two layers of delicate chocolate cake filled with light and creamy strawberry mousse made that birthday delight irresistible.
Strawberry Mousse Cake
Ingredients for the cake:

  • Flour -1 3/4 cups
  • Cocoa- 3/4 cup
  • Sugar- 2 cups
  • Baking powder- 1 1/2 tsp.
  • Baking soda- 1 1/2 tsp.
  • Salt- 1 tsp.
  • Eggs- 2 large
  • Milk- 1 cup
  • Oil- 1/2 cup
  • Vanilla essence- 2 tsp.
  • Strong hot coffee- 3/4 cup

Method:

Note: The recipe I used here makes two cake layers or 1 cake layer and a dozen of cupcakes. I made 1 9″ cake and a dozen cupcakes for my kids to enjoy as the cake was for the adult party and I didn’t want them to feel left out.

Preheat your oven to 325 F/160 C and grease your 9″ springform cake pan and line with parchment paper. (Instead of using parchment paper I dusted mine with flour but it was a bit of a mistake as flour shows on the dark sponge. It’s usually not a big deal but because this cake doesn’t get covered with frosting you want the layers to look attractive.)

Mix together flour, sugar, cocoa, baking powder, baking soda and salt in a large bowl until combined. In a separate bowl mix eggs, milk, oil and vanilla essence. Add the wet ingredients to the dry ones and beat with an electric mixer until well incorporated. Now make your coffee and pour  3/4 cup of it in the ingredients ( enjoy the rest!) and quickly mix everything together. I promise you the cupcakes don’t taste anything like coffee but it is a magic ingredient :-).

Pour half of the mixture in the prepared pan and level the top. Bake in the pre-heated oven for 30 minuted or until cake tester/toothpick comes out clean. Le the cake cool for 10 minutes in the pan, then run a knife along the sides of a springform pan, release the sides and turn the cake out on the cooling rack to cool completely.

Meanwhile , make the strawberry mousse.

Ingredients for the Mousse:

  • Eggs (separated)- 2
  • Superfine sugar-4 tbsp.
  • Strawberries (processed in a food processor to a pulp)- 3/4 cup
  • Gelatine-3 tsp.
  • Water-3 tbsp.
  • Whipping Cream- 1 cup

For Decoration:

  • Strawberries (sliced)- 200 gr. for decoration
  • Cream 1/2 cup
  • Icing sugar-2 tbsp.
  • Vanilla- 1/2 tsp.

Method: 

Beat the egg yolk and sugar until light, then whisk in the processed strawberries. Sprinkle the gelatine over the water in a small bowl and allow to go spongy, then put in the microwave for 30-40 seconds until the gelatine has dissolved. Stir in the mousse.

Whip the cream until holding its shape and fold into the mousse. Whisk the egg whites until standing in soft peaks, then fold in. Let stand in a cool place until starting to set for about 30 minutes.

Cut the cake in 2 layers. Place the first layer back in the springform pan and pour in the mousse and let it set for 2 hour in the refrigerator. Place the top layer directly on the mousse layer and continue chilling for 2 more hours or until ready to serve. Whip the cream and icing sugar and vanilla. Decorate the top of the cake with fresh sliced strawberries and pipe cream rosettes around the edges.

This cake is incredibly light and not overly sweet due to the absence of frosting yet the silky mousse layer makes it feel like a great indulgence. Double win!

Strawberry Mousse Cake

Note: Because the eggs in the mousse are not cooked, however tempered by the hot gelatine mixture, I have used free-range and organic eggs to be on the safe side.

Note: The mousse recipe was adapted from Chocolate cookbook by Practical Cooking. I substituted orange for strawberries.