Strawberry sour milk cake - Jordgubbskaka med filmjölk

STRAWBERRY SOUR MILK CAKE
Jordgubbskaka med filmjölk

What could be better than a juicy strawberry cake with the taste of summer, under a cover of crunchy crumble dough?

9 pieces

3½ oz butter or margarine

3 eggs
1 cup soured milk
2 cups fine wheat flour
2 teaspoons baking powder
1 cup sugar
8 oz strawberries, fresh or frozen,
split if they’re large
1/3 cup flour for the dough
1/3 cup Demerara sugar
1 ¾ oz butter or margarine
powdered sugar for decoration

Heat the oven to 390F. Grease a square springform pan, approx 9 x 9 inches, and dress it with baking paper.

Put fat, eggs and soured milk in a food processor and blend well. Mix flour, baking powder and sugar in a separate bowl. Pour the flour mixture in the food processor and blend to a smooth dough. Make sure no batter is left on the sides of the processor bowl.

Add the strawberries to the batter and blend gently, then pour the batter in the baking pan.

Make the crumble dough by mixing flour, Demerara and fat with your fingertips until you have rather large and coarse crumbles. Sprinkle this on top of the batter in the baking pan, put in the oven and bake for about 35 minutes. Take out the cake and allow to cool in the pan for about 10 minutes. Take the cake out of the pan and let cool completely on a rack. Dust with powdered sugar, cut in pieces and serve.

Enjoy!

Bella