Cake with strawberry salad

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Cream 250 g soft butter and 250 g sugar with the whisk of the hand mixer. Stir in the eggs one by one. Mix 250 g flour and 1 teaspoon baking powder, sieve over the eggs and stir in lemon and orange peel. Pour the dough onto a greased, flour-dusted fat pan (approx. 32x39 cm) and smooth it down. Bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 30 minutes. Take out and let cool on a cake rack

2. 2

   For the vanilla cream, cut the vanilla pod lengthwise and scrape out the pulp. Stir 100 ml milk with starch until smooth. Boil up 900 ml milk, 100 g sugar, vanilla pod and pulp. Stir in the mixed starch. Simmer for about 1 minute while stirring. Set aside and let cool. Remove vanilla pod. Stir the vanilla cream until smooth and spread on the cake base. Chill for about 3 hours

3. 3

   Meanwhile for the crumbles 150 g flour, 1 Msp. baking powder, 100 g sugar, 50 g cold butter, vanilla sugar, 1 pinch of salt, 1⁄2 TL cinnamon and egg yolk to crumble. Line a baking tray (approx. 32x39 cm) with baking paper, spread crumbles loosely on top. Bake in a preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: see manufacturer) for 12-15 minutes until crispy.

4. 4

   In the meantime, wash the strawberries, clean them if necessary and cut them into halves or quarters depending on size. Cut the cake into about 20 pieces and sprinkle with brown sugar. Caramelise the sugar immediately and let it set. Arrange cake with strawberry salad on plates. Spread crumbles over them. Whipped cream tastes good with it

5. 5

   waiting time approx. 3 hours

Nutrition Facts

KCAL
380 kcal

CARBS
51 g

FATS
17 g

PROTEINS
6 g