Strawberry Cake with Custard Cream

For the strawberry cake with custard cream, butter a mold and dust with flour. Preheat the oven to 175 °C. Clean the strawberries and cut them in half. Mix flour with baking powder and salt.

Separate eggs and whip egg whites until creamy. Beat soft butter with sugar, yolks and vanilla sugar until creamy and fold in the beaten egg whites alternately with the flour.

Pour this batter into the pan and smooth it out. Bake in the preheated oven for about 15 minutes. Mix some of the milk with the vanilla pudding powder, boil the remaining milk with sugar and vanilla sugar, add the pudding powder and stir until smooth, cover and allow to cool.

Soak gelatin in cold water, squeeze out and dissolve with the gin on low heat. Whip the mascarpone and custard well together and stir in the gelatin briskly.

Spread this cream on the cake base, top with the halved strawberries. Cook the cake jelly according to package instructions, let cool and empty over the strawberries.

Refrigerate the strawberry cake with custard for at least 1 hour.

Preparation Tip:

The strawberry cake with custard cream can also be prepared without alcohol.

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