2. Make vanilla custard sauce and bärkräm (berry pudding) with any fruit.
3. Layer cake, vanilla sauce, bärkräm and mixed berries
Vanilla Custard and Sponge Cake recipes from:
http://redpandabakes.blogspot.com/2011/03/swedish-summer-cake.html
Bärkräm Recipe (quantities are approximate; this is not a picky recipe):
2 c water
3/4 c honey
2 c rhubarb, chopped
1 c cherries, chopped
1 cup strawberries, chopped
1/4 c cold water
1/4 c potato starch (cornstarch works equally well)
Bring 2 c water, honey and rhubarb to a boil, simmer until rhubarb begins to break down. Add other berries, simmer until they begin to break down. Combine potato starch and 1/4 c water, stir until well integrated. Reduce berry sauce to a low simmer. Slowly pour starch mixture into sauce, stirring constantly. Sauce will thicken further when it cools, so it may not be necessary to add all the starch. Increase heat, boil for 1 minute. Transfer a bowl and refrigerate until cool. Serve on its own with a little cream, or as an accompaniment to any delicious Swedish-inspired dessert.
2 c water
3/4 c honey
2 c rhubarb, chopped
1 c cherries, chopped
1 cup strawberries, chopped
1/4 c cold water
1/4 c potato starch (cornstarch works equally well)
Bring 2 c water, honey and rhubarb to a boil, simmer until rhubarb begins to break down. Add other berries, simmer until they begin to break down. Combine potato starch and 1/4 c water, stir until well integrated. Reduce berry sauce to a low simmer. Slowly pour starch mixture into sauce, stirring constantly. Sauce will thicken further when it cools, so it may not be necessary to add all the starch. Increase heat, boil for 1 minute. Transfer a bowl and refrigerate until cool. Serve on its own with a little cream, or as an accompaniment to any delicious Swedish-inspired dessert.
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