I'm mixing my Mennonite culture with the bounty in which I was privileged to be born.
I thought a Bodentorte which we have posted recipes before here on our blog would be a beautiful canvas to showcase the local berries that are ripe and available at farm markets in the Fraser Valley.
While I was baking this cake I thought of how I have always taken for granted how easily it is for us to make a cake here with fresh fruits that pairs beautifully with our flag.
If I lived in the US...I'd toss some blueberries in with this and I'd instantly have a perfect July 4th cake.
Happy Canada Day!
Auntie Betty's Torte
1 tablespoon butter
6 tablespoons milk
3 eggs (room temperature)
1 cup sugar
1 cup flour
1 tablespoon baking powder
1 teaspoon vanilla extract
Preheat oven to 350. Place butter in Bodentorte pan and place in oven just until butter melts. Remove from oven and use a brush to evenly spread butter around the bottom and sides of the pan.
Heat the milk in a small saucepan until just beginning to bubble, remove from heat and cool to room temperature.
If your eggs are not room temperature, place them in a glass of warm water for a few minutes. Combine the eggs and sugar in a mixing bowl and whip on medium speed while you measure the dry ingredients. If you don't have a stand mixer, whip the eggs and sugar for 2 minutes.
Combine the flour and baking powder and sift into the egg and sugar mixture. Stir gently to combine along with the vanilla.
Pour into the Bodentorte pan and place in center of oven.
Bake for about 20 minutes or until golden brown and center tests done when a toothpick is inserted.
Cool for 10 minutes and then flip over onto a serving plate. You may need to gently use a thin knife to ease the cake out.
1/3 cup sugar
2 tablespoons cornstarch
2 egg yolks
1 1/2 cup milk
1 teaspoon vanilla
2 tablespoons butter
Combine the sugar, cornstarch and salt in a small saucepan or microwave safe bowl.
Stir in the egg yolk and milk and whisk to remove lumps. Stir over medium heat or heat at 2 minute intervals in microwave until thick and bubbly.
Add vanilla and butter and stir to blend.
Stir every few minutes until warm to touch. You can also place plastic wrap over surface and set aside to avoid a skin from forming on the surface.
Once room temperature, spoon into the Bodentorte.
Berry topping and Glaze
2 1/2 pints fresh berries
1/2 cup sugar
1 tablespoon cornstarch
1/3 cup water
Wash and dry berries. If berries are small, arrange in a symmetrical pattern over the custard. If they are larger, slice and arrange in a pattern.
Crush 2 cups berries or put in food processor.
In a small saucepan, combine sugar and cornstarch, add water and crushed berries.
Cook over medium heat until it comes to a boil. Remove from heat and put through a sieve to remove seeds. Set aside until it comes to room temperature and then carefully drizzle over berries. Chill until ready to serve.
Serve with sweetened whipped cream.
For more tasty recipes visit us at www.mennonitegirlscancook.ca