Burnt strawberry cake with vanilla cream

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Grease a fat pan (deep baking tray; approx. 32 x 39 cm) and dust with flour. For the batter, whisk 250 g butter and 250 g sugar until creamy. Stir in the eggs one by one. Mix 250 g flour and baking powder, sieve over it and stir in with citrus peel. Spread the dough on the fat pan. Bake in the oven for about 25 minutes. Let it cool down.

2. 2

   For the vanilla cream, cut the vanilla pod lengthwise and scrape out the pulp. Take off 100 ml of the milk and stir with starch until smooth. Boil up the rest of the milk, 100 g sugar, vanilla pod and pulp. Stir in the starch. Simmer while stirring for at least 1 minute. Remove vanilla pod. Stir the vanilla cream and spread it on the cake base. Let cool down for 2-3 hours.

3. 3

   In the meantime, preheat the oven for the crumbles (electric oven: 200 °C/circulating air: 175 °C/gas: see manufacturer). Line a baking tray with baking paper. Mix 150 g flour, 1 sachet baking powder, 100 g sugar, 50 g butter in pieces, vanilla sugar, salt, cinnamon and egg yolk to make crumbles. Spread on the baking paper and bake in a hot oven for 12-15 minutes until crispy.

4. 4

   Wash and clean the strawberries and, depending on size, cut them in half or quarters. Whip the cream until stiff just before serving. Cut cake into pieces and sprinkle with brown sugar. Caramelise the sugar using a kitchen gas burner and allow to set. Serve the cake with cream and strawberries. (Important! Always make the caramel crust just before serving.

Nutrition Facts

KCAL
370 kcal

CARBS
43 g

FATS
19 g

PROTEINS
6 g