Swedish Graddtarta Recipe

Name: Swedish Graddtarta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Nonstick spray for cake pan; 2 large eggs; 3/4 cup plus 1 tablespoon sugar; 3 teaspoons vanilla and/or grated zest of half a lemon; 4 tablespoons butter, melted and cooled; 1 1/2 cups all-purpose flour; 2 teaspoons baking powder; 1/2 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

Servings: persons

Nonstick spray for cake pan
2 large eggs
3/4 cup plus 1 tablespoon sugar
3 teaspoons vanilla and/or grated zest of half a lemon
4 tablespoons butter, melted and cooled
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 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

1
Preheat oven to 350 degrees.
2
Spray a 9-inch cake pan with nonstick spray, and set aside.
3
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.
4
Mix well.
5
In a small bowl, mix together the flour and baking powder.
6
Add the flour mixture to the egg mixture, and mix well.
7
Add the milk, and stir until smooth.
8
Pour into cake pan, and bake until a toothpick inserted in the center comes out clean, 35-40 minutes.
9
Remove from oven and allow to cool.
10
Split the cake in half horizontally.
11
Place the bottom on a cake plate, and cover with defrosted berries (reserve the syrup).
12
Top the berries with a layer of pudding.
13
(Only about half the pudding will be needed.
14
Reserve the remainder for another use.)
15
Place the top of the cake on the pudding, and pour the syrup from the defrosted fruit evenly over the top of the cake.
16
Wrap in plastic, and refrigerate 12 to 24 hours.
17
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.
18
Whip until the cream is thick enough to spread.
19
Cover the cake with the whipped cream, and garnish with fresh berries.

1044

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: Nonstick spray for cake pan, 2 large eggs, 3/4 cup plus 1 tablespoon sugar, 3 teaspoons vanilla and/or grated zest of half a lemon, and more.

Yes, Swedish Graddtarta falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Swedish Graddtarta

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions