1 00:00:00,360 --> 00:00:02,800 Hi everyone, and welcome to my kitchen. 2 00:00:02,960 --> 00:00:04,400 My name is Camilla Hamid 3 00:00:04,560 --> 00:00:09,080 and I am a cookbook author, TV chef and home economics teacher. 4 00:00:09,240 --> 00:00:11,400 Today is the Swedish National Day 5 00:00:11,560 --> 00:00:16,240 and there is no Swedish National Day without a delicious strawberry cake. 6 00:00:16,400 --> 00:00:18,880 And the first thing I'll do is to cream together 7 00:00:19,040 --> 00:00:22,840 room-temperatured butter with granulated sugar. 8 00:00:26,160 --> 00:00:28,640 Now that is what I call a really creamy batter. 9 00:00:28,800 --> 00:00:31,720 And now we will add the eggs, but only the egg yolks. 10 00:00:33,440 --> 00:00:36,640 When you mix in the egg yolks, you do not want to mix too much. 11 00:00:36,800 --> 00:00:41,320 Only until the egg yolk is well incorporated into the batter and then you stop. 12 00:00:41,480 --> 00:00:44,240 Now it's time for the next egg yolk. 13 00:00:48,200 --> 00:00:52,080 This batter is just getting creamier and creamier, and that is a good sign 14 00:00:52,240 --> 00:00:54,400 for a very moist vanilla cake. 15 00:00:54,560 --> 00:00:59,040 Now it's time for the dry ingredients, which are flour... 16 00:01:01,000 --> 00:01:05,760 ...baking powder, vanilla sugar... 17 00:01:05,920 --> 00:01:07,960 Just sift this in. 18 00:01:08,640 --> 00:01:11,000 And don't you worry, I know we still have the milk left 19 00:01:11,160 --> 00:01:14,480 but that won't be added in until the end. 20 00:01:16,120 --> 00:01:18,240 You don't want to overwork this. 21 00:01:18,400 --> 00:01:22,640 Time for the milk, and carefully mix that in... 22 00:01:22,800 --> 00:01:25,480 You don't want to get the milk all over you. 23 00:01:25,640 --> 00:01:30,960 Now, it's time to spread this batter out on a baking plate with a baking sheet. 24 00:01:38,280 --> 00:01:40,600 The egg whites are already prepared 25 00:01:40,760 --> 00:01:44,840 so I will just whisk it until we get a firm foam. 26 00:01:45,000 --> 00:01:49,600 And then I will add in the sugar, little by little, while I whisk all the time. 27 00:01:55,320 --> 00:01:57,480 That is beautiful. 28 00:02:04,080 --> 00:02:06,280 And before I put this beauty into the oven, 29 00:02:06,440 --> 00:02:09,160 I'll just sprinkle it with flaked almonds. 30 00:02:09,320 --> 00:02:12,880 This will give the cake that extra crispiness and texture 31 00:02:13,040 --> 00:02:15,520 that will make everyone love this cake. 32 00:02:15,680 --> 00:02:18,840 If you are allergic to almonds, you can, of course, exchange it, 33 00:02:19,000 --> 00:02:22,240 with anything else that gives the cake crispiness, anything you like 34 00:02:22,400 --> 00:02:24,240 that becomes crispy in the oven. 35 00:02:24,760 --> 00:02:26,360 Now, it's time to bake this cake base 36 00:02:26,520 --> 00:02:31,080 at 150 degrees for about half an hour in the middle of the oven. 37 00:02:31,520 --> 00:02:33,120 My cake base is done 38 00:02:33,280 --> 00:02:36,400 and as soon as it came out of the oven, I cut it in half 39 00:02:36,560 --> 00:02:38,600 because this cake is a two-layer cake. 40 00:02:38,760 --> 00:02:42,400 And while the cake base is cooling down, I will be making the filling. 41 00:02:42,560 --> 00:02:46,960 I love to put some cream cheese in my filling, to give it some extra fullness 42 00:02:47,120 --> 00:02:48,960 and to also make it a little bit more stable 43 00:02:49,120 --> 00:02:52,160 because I love to put a lot of filling in my cake. 44 00:02:52,320 --> 00:02:56,560 The first thing I'll do is to cream together cream cheese and whipped cream. 45 00:03:03,920 --> 00:03:06,720 You know you're done when you have these beautiful stiff peaks 46 00:03:06,880 --> 00:03:08,760 and now you won't need the whisk anymore. 47 00:03:09,200 --> 00:03:15,560 Just sift in the powdered sugar, and then carefully fold it in... 48 00:03:16,400 --> 00:03:20,560 And last but not least, it's time to flavour this filling. 49 00:03:20,720 --> 00:03:24,960 I love to flavour it with lemon zest. You can take vanilla or lime zest 50 00:03:25,120 --> 00:03:28,240 anything you like – and the more the better. 51 00:03:28,400 --> 00:03:33,080 And now just gently fold it in – you don't want to lose to consistency. 52 00:03:33,240 --> 00:03:36,960 And that's it. Now it's time to cut my strawberries in smaller bits 53 00:03:37,120 --> 00:03:40,080 and then we're going to fill the cake and decorate it. 54 00:03:42,000 --> 00:03:45,960 And there is no rule as to how many strawberries you need to have. 55 00:03:46,120 --> 00:03:47,800 You just take whatever you like. 56 00:03:53,640 --> 00:03:55,160 Most of my strawberries are cut. 57 00:03:55,320 --> 00:03:57,280 I saved some of them to decorate with later 58 00:03:57,440 --> 00:04:00,200 but now it's time to fill the cake. 59 00:04:00,360 --> 00:04:03,760 I put it on different places on the cake base 60 00:04:03,920 --> 00:04:06,480 because the meringue topping is very fragile 61 00:04:06,640 --> 00:04:11,240 and if I put everything in one place and just scrape it out, I will mess it up. 62 00:04:11,400 --> 00:04:14,440 And then you can take a spoon or spatula or whatever you have 63 00:04:14,600 --> 00:04:17,960 and just spread it out in an even layer. 64 00:04:19,640 --> 00:04:24,360 Beautiful! Okay, so now we'll take some of the strawberries 65 00:04:24,520 --> 00:04:28,120 and just spread them out on the cake base like this. 66 00:04:28,280 --> 00:04:30,320 And you can be as generous as you like. 67 00:04:30,480 --> 00:04:33,200 If you ask me, the more strawberries, the better. 68 00:04:33,360 --> 00:04:35,120 Now, it's time for the second layer. 69 00:04:35,280 --> 00:04:37,960 This is the hard part, I don't want this to mess up. 70 00:04:38,120 --> 00:04:41,200 Oh my God, I'm so happy I got it off the baking sheet... 71 00:04:41,360 --> 00:04:45,160 You can press down a little bit, since we have an uneven layer underneath. 72 00:04:46,040 --> 00:04:49,680 And then you just put on the rest of the filling. 73 00:04:54,200 --> 00:04:55,400 The cake is almost done, 74 00:04:55,560 --> 00:04:57,360 I just want to decorate with some lemon balm 75 00:04:57,520 --> 00:05:00,120 because we also eat with our eyes. 76 00:05:00,960 --> 00:05:04,200 My strawberry cake is finished and I'm so proud of it. 77 00:05:04,360 --> 00:05:08,320 It is really the perfect cake to celebrate the Swedish National Day with. 78 00:05:08,480 --> 00:05:12,360 A Swedish classic, and I really hope you try it out because it's amazing. 79 00:05:12,520 --> 00:05:14,840 Have a beautiful day and take care!