I wanted to give myself the challenge of making my own receipe for a strawberry cake: mission completed…with a “not too bad success”: I put too much of the filling and assembled the cake the evening before we ate it … so lessons leart and already incorporated into the receipe below.
Enjoy it while this beautiful season of vibrant and mouthwatering strawberries still lasts!
- 500 g stawberries cut into halfs or quarters, depending on the size of your strawberries
- juice of 1/2 lemon
- 1 table spoon sugar
- 150 g flour
- 75 g butter make sure it is soft, before you use it
- 75 g sugar
- 1 egg
- 2 egg yolks
- 1 egg
- 60 g sugar
- 30 g cornstarch can be substituted with potato starch
- 300 ml milk
- zest of 1 lemon
- 10 g sugar
- 1 small tea spoon vanilla powder can be substitued with the marrow of half a vanilla bean
- Cut your strawberries, drizzle over the lemon juice and sugar and set aside. Toss (do not stir as to not break the strawberries) the mixture from time to time.
- Mix the flour with the soft butter, the egg, the sugar and a pince of salt. Be careful not to overwork the dough. Cover it and leave it in the fridge for at least 30 mins.
- In a bowl, mix the egg yolks, egg, sugar and cornstarch. Use a mixer for this to ensure that the texture becomes foamy.
- In a pot, heat the milk, vanilla powder, sugar and lemon zest until it comes to a boil. Reduce the heat and slowly start to pour the egg and constarch mixture into the milk. Stir constantly to ensure that the milk does not stick to the bottom of your pan. As soon as you realise that your mixture starts to thicken, remove the pot from the heat and continue to stir until you have a smooth and thick cream. Let it cool completely before assembling the cake.
- Heat the oven to 160 degrees and prepare your dough: remove it from the fridge and carefully roll it out so that it covers the bottom of your cake form as well as the sides. Bake for approx. 45 minutes or until it is golden brown. Remove it from the oven, but keep it in the cake form until it is completely cold.
- Once your bottom is ready, carefully turn it onto a large plate. Then spread the cold cream evenly. You should have just enough to be able to "stick" your strawberries into the cream. Pay attention to not put too much cream as this makes the cake soggy very quickly.
- Drain the strawberries from any liquids they have produced and carefully place them onto the cream. The cake is best on the day you bake it, but keeps 2-3 days in the fridge. The strawberry juice is lovely over a buttery toast or in a granola, so please don't discard it.