Louise Lindberg - Cake Artist

Recipe: The BEST Strawberry Tart 🍓

Find the recipe below or get my full downloadable recipe & troubleshooting guide with step-by-step instructions, by commenting ‘RECIPE’ and I’ll send it to you ✨

This is and will always be my all-time favourite cake of all cakes! Nothing beats a Danish strawberry tart.
It reminds me of Danish Summer and always makes me nostalgic. I’ve developed the recipes over many years now, and I think this version is simply the best! 😍

Simple as a traditional strawberry tart should be, yet elevated with a little elevated decoration in form of a strawberry rose.
I hope you’ll like this recipe as much as I do.

8-10 servings, size 20 cm diameter.
For more visual guidance, watch the full step-by-step tutorial on my YouTube channel.

Shortcrust Pastry:
• 160 g cold butter
• 30 g icing sugar
• 260 g all-purpose flour
• 10 g almond flour
• 30 g / 1.5 medium egg yolks
• a pinch of salt

1. Mix all-purpose flour, almond flour, icing sugar, salt and butter (cut in cubes) in a food processor and pulse briefly to combine�
2. Put the dough in a bowl and bring the dough together with the egg yolks. Be careful not to knead the dough too much�
3. Roll out the dough between two sheets of parchment paper and refrigerate for 1 hours. It should be very cold when you cake it out�
4. Cut out a bottom with a 20 cm diameter tart ring and place it inside the tart ring (I am using a De Buyer perforated fluted tart ring) on an AirMat / piece of baking paper�
5. Cut out long pieces of dough to line the sides of the tart ring�
6. Place a piece of round baking paper on top of the tart and pre-bake it with baking beans/rice for approx. 7 minutes at 200°C / 392°F. Prepare the marzipan filling in the meantime �
7. Remove the baking beans/rice with the baking paper after pre-baking the tart

- recipe continued in the caption 🍓

Piña Colada Pineapple & Coconut Cake 🍍🥥

Piña colada is my favorite vacation drink, so for me, summer vacation hasn’t truly started until I’ve had one!

That’s why I thought it would be a fun challenge to translate the classic drink into an entremet.
I focused on creating a balanced cake with pineapple, coconut, and just a hint of rum, to really get in all the flavors of a traditional piña colada 🍍🥥

This cake tastes bright, summery and just like the classic drink - just in cake form 💛
This recipe can also easily be made alcohol-free where I’ve listed alternative options for the in the recipe.

Want to create cakes like this in your own kitchen? ✨
In my Entremet Course, I teach the techniques I use to build my all my cake - from working with different textures to creating clean finishes and designs.

Made for home bakers, it includes 20+ cake elements and 25+ decoration techniques to help you confidently create your own designs.
Find all the details via link in bio ☺️

The cakes consist of:
• Coconut Cake
• Lime & Feuilletine Crunch
• Pineapple Curd
• Pineapple & White Rum Broken Gel
• Fresh Pineapple Compote
• Coconut Mousse
• White Mirror Glaze
• Pineapple Confit & Pineapple Curd Insert with Transparent Glaze
• Chocolate Decoration

Episode 7: The real reason your caramel fails

And how to fix it!

If you want my go-to caramel recipe & guide with step-by-step instructions, comment ‘CARAMEL’ and I’ll send it ✨

Welcome to another episode of my baking series “Professional Home-Baker” where I teach you how to make elevated cakes using techniques that work in a home kitchen 👩🏼‍🍳

In this episode, we’re fixing the 4 most common reasons why your caramel fails!

Caramel is something I struggled with a LOT when I first started baking.
I’ve done it all - made caramel that was grainy, runny, hard, and seized 🫠

I found that many recipes didn’t explain the process clearly, which often led to failed batches because I didn’t know what I was doing wrong.
After years of testing different caramel techniques, I learned the exact steps that makes a smooth and silky every time.

These are the 4 main areas to get right to get a perfectly smooth and pipeable caramel 🤍

1. Grainy caramel: Caramelize the sugar correctly

Melt sugar and glucose syrup into a golden syrup.
If the final caramel later on turns grainy, the sugar has crystallized instead of of staying smooth.�Avoid crystallisation by NOT whisking while the sugar is melting - only gently swirl the pan.

2. Bitter caramel: Cook the caramel to the right color
�Cook the caramel to 180°C - 185°C a golden amber color. �Cooking it less will give a too mild caramel flavor, while cooking it too long will make it taste bitter.

3. Seized caramel: Add the cream correctly

Making a good caramel is all about avoiding a big temperature difference.
That’s why the milk and cream need to be hot, before adding them to the caramel.�If the caramel turns hard and sticks to the whisk when you add the cream, the cream was too cold.�Add the hot cream gradually while whisking to avoid hard lumps.

4. Caramel texture: Cook it to the right temperature
�If the caramel cooked too low, the caramel will stay runny. If it’s cooked too high, it can become too firm.

I cook the caramel to 110°C for a pipeable texture, blend in room-temperature butter, and let it cool until pipeable.