Fru Pigalopp cake

Fru Pigalopp cake

Scandinavian Baking
Columbus Leth

Ever since the first time I came across Fru Pigalopp in a children’s book, I have loved her. She is big and warm and always ready to give a hug; she is all about fun and games; she is always happy and sees possibilities in everything. And she does not mind a bit of chaos. I think we all have a bit of Fru Pigalopp in us, just waiting to come out. This cake is all about her: wild and full of love.


Quantity Ingredient

For the cake

Quantity Ingredient
butter, for the tin
6 large eggs
300g caster sugar
250g plain flour
2 teaspoons baking powder

For the cream

Quantity Ingredient
2 vanilla pods
4 egg yolks
6 tablespoons icing sugar
600ml double cream

For the fruit

Quantity Ingredient
1kg strawberries
300g redcurrants
500g raspberries


  1. Bake the cake the day before you want to serve it, otherwise it is too difficult to cut. Butter a 28cm cake tin and line the base with baking parchment. Preheat the oven to 180°C.
  2. Beat the eggs and sugar together with an electric whisk until light and fluffy; they should double or even triple in volume and turn pale. Sift over the flour and baking powder and gently fold them in. Pour into the prepared tin and bake in the hot oven for 25 minutes. Check with a skewer if it is baked all the way through; it should emerge clean from the centre of the cake. Remove from the oven and leave on a wire rack to cool, before removing from the tin. Leave overnight to settle.
  3. To make the cream, cut the vanilla pods in half lengthways and scrape out the seeds with the tip of a sharp knife into a bowl containing the yolks and icing sugar. Beat with an electric whisk until very pale and fluffy. Whip the double cream until very stiff, then fold it into the egg yolk mixture.
  4. Rinse the strawberries, remove the green tops and cut each into halves or quarters, depending on size. Take half the redcurrants and remove the stalks. Rinse all the redcurrants.
  5. Cut the sponge cake into three horizontally with a long serrated knife.
  6. Take a big round serving dish and place the base layer of cake on it. Spread it with one-third of the cream and arrange over one-third of the berries, using half the redcurrants that have been removed from their stalks. Repeat to assemble all three layers, topping the cake with the redcurrants on their stalks.
  7. Leave for 30 minutes before serving. Be careful when carrying to the cake table, and be aware that it is a real challenge to slice neatly, so have the plates ready!
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