Strawberries, especially served as a cake, are an integral part of Midsummer. These portion cakes consist of crisp waffle cups, soft vanilla pudding and sun-warm strawberries. A taste of summer.
Start with the vanilla pudding. Mix 4 dl milk, 50 g brown sugar, 4 tbsp corn starch, 3 egg yolks and the seeds of one vanilla pod. Cook over medium heat, constantly stirring, until the pudding thickens. Remove from the heat. Don’t boil (unless you want scrambled vanilla pudding eggs). Allow to cool completely.
For the waffle cups, mix two egg whites with 25 g brown sugar, 2 tbsp milk, 50 g spelt flour, 25 g melted butter, 1 tsp vanilla extract and a pinch of salt. In a skillet, spread 1 tbsp of the batter into a thin even round. Fry on medium heat, a couple of minutes each side. While still warm, place the crepe on an upside-down glass and form into a cup (for this purpose, I placed a larger glass on the small one). Let cool and harden.
Whip 5 dl heavy cream and gently fold into the vanilla pudding. Fill the waffle bowls with vanilla pudding. Decorate with fresh, preferably regional, strawberries, roses and lemon balm.
I served this dish as a dessert in my Midsummer feast menu.