Summer islagkageHere in Scandinavia, summer food is all about the berries. We are famous for them – juicy, sweet and not too big. My summer islagkage (ice cream cake) is made with strawberries and elderflower cordial. Let the parfait defrost a little before serving, so that the frozen chopped strawberries will not be as hard as stones!
SERVES 4
For the sponge
- Salted butter, for greasing
- 4 eggs, separated
- 120g caster sugar
- 30g cocoa powder
- Pinch of sea salt
- 1 vanilla pod
- 6 egg yolks
- 125g caster sugar
- 100ml elderflower cordial
- 600g double cream
- 300g strawberries, hulled and quartered
2. To make and bake the sponge, beat the egg whites until stiff using an electric whisk, then whisk in half the sugar little by little until the egg whites are shiny and stiff. Whisk the egg yolks with the other half of the sugar until fluffy and pale yellow, then stir in the cocoa powder and a pinch of salt. Fold the beaten egg whites gently into the egg yolk mixture. Spread the mixture evenly in the tin and bake for ten minutes. Allow to cool in the tin.
3. To make the parfait, slice the vanilla pod in half lengthways, then scrape out the seeds with the tip of a knife. In a bowl, using an electric whisk, beat the egg yolks, sugar and vanilla seeds until fluffy and pale yellow, then whisk in the elderflower cordial.
4. In a separate bowl, whip the cream until light and fluffy, then fold it into the egg mixture.
5. Fold the strawberries into the cream, then pour into the tin on top of the cooled sponge.
6. Wrap with clingfilm or foil, then freeze for 24 hours before serving. Take the ice-cream cake out 15 minutes before serving.
Simply Scandinavian: Cook and Eat the Easy Way, with Delicious Scandi Recipes by Trine Hahnemann is published by Quadrille, price £27Rather leave the cooking to the experts? We can find you the perfect candidate; from Housekeepers to Gardeners, Nannies to Carers, we source only the most exceptional candidates for your home.
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