There are probably 50 different similar recipes and names on this cake only in Sweden, so imagine in the rest of the world. (I had it for the first time when I was around 10 in a small village up north and the name was, “Amerika Tårta” – America cake) This one is completely different than the other ones I know of. People I know have tried to make me their versions –  Called names like Britta Tårta, Pinocchio, Grand mas best… but sorry. They might have tasted good, but nothing more than a sponge cake with berries and cream.

This one is made in a very simple way, with no  heavy whipping of eggs and sugar as well as it is being baked on low temperature for hours. And it even looks a bit boring when you first take it out…

grund tarta

Stir together (or with electric mixer on low speed) 5.3 oz. (150 g) butter with 1.2 cup (3 dl) sugar. Add 4 egg yolks (save the whites) 1 at the time. Add 1.2 cup (3 dl flour) 2 tsp. baking powder and  2 tbs. real vanilla extract or vanilla sugar. End it by stirring in 3 tbsp. of heavy cream. Spread out evenly on small sheet pan that you have put parchment paper on. If you are more than 6 having it, just double it and use a full size sheet pan.

Beat the egg whites  until they turn from foamy to white and “hard” Add 1 cup (2.2 dl)  sugar and continue beating until white, thick and shiny.(or– until you can turn the bowl  upside down)

Spread out the meringue on top of the cake dough. Bake in the oven on 230 F (110 C) for around 2,5  hrs.

When ready put upside down on parchment paper and leave the bottom paper. Let cool for a while and then peel of the paper. Swop again to the plate you want to serve the cake on.

Cover with soft whipped heavy cream and a lot of berries



Amerik t plate