Herrgårdstårta – the great favorite!

Since there has been a demand, here it is: the recipe for Herrgårdstårta …. and let me say, it is just as suitable in cabins and huts as in mansions 😉

You need
200g butter (home butter is of course best but regular store butter is fine)
5dl granulated sugar (we prefer organic)
4 eggs (home eggs if you can get them give a yellower and finer sponge cake)
3dl wheat flour (organic if possible)
4tsp baking powder
1.5dl milk (organic if possible)
Vanilla powder (We use real vanilla powder but vanilla sugar also works. 2 tsp is suitable if you use vanilla sugar)
Garnish – we vary according to season. Right now it is strawberries, cherries and almond flakes with a sprig of mint for extra "pizzazz".
5dl whipping cream

Here's how to do it
Layer 1
Whip the room-temperature butter with 2dl of sugar. It should become that white and fluffy.
Separate the eggs and add all four yolks while whisking. We use a machine. Add 3dl of flour, 1.5dl of milk and the baking powder.

Spread the layer of sponge cake batter on baking paper in the baking tray.

If you use the same bowl, wash it very thoroughly. There must be no grease left in it.

Layer 2
Whisk the egg whites together with 3dl of sugar and the vanilla. It should become a firm and fine meringue.
Spread the meringue over the sponge cake batter.

Bake the cake at 175 – 200*C a convection oven is set to 175*C while a regular oven needs 200*C.
Keep an eye on the meringue so that it does not burn, but the whole cake must be baked through, from sponge cake to meringue. It will take anything from 15-20 minutes.

Let it cool. Then put a tray or baking sheet over it and turn the cake upside down. Carefully peel off the baking paper.
Cut the cake in half so that you get two equally sized parts. Turn the cake up onto a tray. Carefully move one part to another tray or baking sheet.
Whip the cream and spread half of the cream on the first part.
Then move part no. 2 on top of the part you just put the cream on. Place it so that the meringue is upwards. This is the slightly tricky step but it usually works out with the help of a tray and a spatula.
It doesn't matter too much if the cake breaks, put the pieces in place and spread the remaining part of the whipped cream so it doesn't show if the cake has come apart a little.
Then decorate according to the season! Done and heavenly delicious.