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
- dash salt
- 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.