Swedish Graddtarta

Ingredients

• Nonstick spray for cake pan
• 2 large eggs
• ¾ cup plus 1 tablespoon sugar
• 3 teaspoons vanilla and/or grated zest of half a lemon
• 4 tablespoons butter, melted and cooled
• 1 ½ cups all-purpose flour
• 2 teaspoons baking powder
• ½ cup milk
• 16 ounces frozen strawberries or raspberries in syrup, defrosted
• 1-3 4/10-ounce box instant vanilla pudding, prepared according to directions on box
• 2 cups heavy cream
• 1 cup sliced fresh strawberries or raspberries

• Nutritional Information

  • Nutritional analysis per serving (10 servings)

    418 calories; 23 grams fat; 14 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 46 grams carbohydrates; 1 gram dietary fiber; 30 grams sugars; 5 grams protein; 115 milligrams cholesterol; 254 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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One 9-inch cake (10-12 servings)

Preparation

1. Preheat oven to 350 degrees. Spray a 9-inch cake pan with nonstick spray, and set aside.
2. In a large mixing bowl, combine the eggs, 3/4 cup of the sugar, 2 teaspoons of the vanilla and/or lemon zest, and melted butter. Mix well.
3. In a small bowl, mix together the flour and baking powder. Add the flour mixture to the egg mixture, and mix well. Add the milk, and stir until smooth. Pour into cake pan, and bake until a toothpick inserted in the center comes out clean, 35-40 minutes. Remove from oven and allow to cool.
4. Split the cake in half horizontally. Place the bottom on a cake plate, and cover with defrosted berries (reserve the syrup). Top the berries with a layer of pudding. (Only about half the pudding will be needed. Reserve the remainder for another use.)
5. Place the top of the cake on the pudding, and pour the syrup from the defrosted fruit evenly over the top of the cake. Wrap in plastic, and refrigerate 12 to 24 hours.
6. In the bowl of an electric mixer fitted with a whisk attachment, combine the heavy cream, remaining 1 teaspoon vanilla and/or lemon zest, and remaining 1 tablespoon sugar. Whip until the cream is thick enough to spread. Cover the cake with the whipped cream, and garnish with fresh berries.

1 hour