Strawberry cake with lemon cream
easy
75 mins
75 mins
Ingredients
- 270 g Butter or margarine
- 550 g Sugar
- 4 Eggs (size M)
- 8 TABLESPOONS Milk
- 1 package Bourbon vanilla sugar
- 400 g Flour
- 1 package Baking Powder
- 120 g Cornstarch
- 375 ml Lemon juice
- 7-10 Tbsp grated rind of 1 untreated lemon
- 6 Egg Yolk
- 1.5 kg Strawberries
- 1 package red glazed cake glaze
- 1/4 l red currant juice © no longer on sale
- 7-10 Tbsp !!©
- 7-10 Tbsp Lemon balm
- 7-10 Tbsp Grease
Directions
- 1
Beat 250 g fat and 250 g sugar until frothy. Stir in eggs, milk and vanilla sugar. Mix flour and baking powder, stir in little by little. Spread the dough into the greased fat pan. Bake in the preheated oven (electric cooker: 175 °C/ gas: level 2) for 30-35 minutes. Let it cool down. Stir starch in a little cold water until smooth. Bring 3/4 litre water, 300 g sugar, 20 g fat, lemon juice and zest to the boil. Bring the starch to the boil while stirring. Mix egg yolk with 4 tablespoons of the cream, then stir into the rest of the cream. Let it cool down a bit and spread it on the dough base. Wash and clean the strawberries. Depending on size, halve or quarter them and spread them on the cream. Whisk the cake glaze in the juice, bring to the boil while stirring and pour over the fruit. Let it set. Decorate with lemon balm
- 2
1 1/2 hours waiting time
- 3
Cream bowl: Schramberger
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