Sunken strawberry cake with pine nuts

Name: Sunken strawberry cake with pine nuts
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 16
Ingredients: 1 kg Strawberries; 7-10 Tbsp some + 200 g soft butter; 7-10 Tbsp some + 200 g flour; 150 g + 50 g sugar; 1 package Vanilla sugar; 7-10 Tbsp Salt; 4 Eggs (Gr. M); 100 g Cornstarch; 3 deleted Tsp Baking Powder; 50 g Pine nuts; 7-10 Tbsp Icing sugar; 7-10 Tbsp Aluminium foil

AUTHOR
Antoine Long

DIFFICULTY
very easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 16

1 kg Strawberries
7-10 Tbsp some + 200 g soft butter
7-10 Tbsp some + 200 g flour
150 g + 50 g sugar
1 package Vanilla sugar
7-10 Tbsp Salt
4 Eggs (Gr. M)
100 g Cornstarch
3 deleted Tsp Baking Powder
50 g Pine nuts
7-10 Tbsp Icing sugar
7-10 Tbsp Aluminium foil

Directions

1
Wash, drain and clean the strawberries and, depending on size, cut them in half or quarters. Grease a spring tray (approx. 30 cm Ø) and dust with flour. Preheat the oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see
2
Cream 200 g butter, 150 g sugar, vanilla sugar and 1 pinch of salt with the whisks of the mixer for 4-5 minutes. Add the eggs and 4 tablespoons of starch alternately one after the other. Mix 200 g flour, remaining starch and baking powder and stir in briefly.
3
Smooth the dough in the form. Spread strawberries on top. Sprinkle with pine nuts and 50 g sugar. Bake the cake in a hot oven for 40-50 minutes. If necessary, cover with aluminium foil after about 30 minutes. Take out, let it cool down and dust with icing sugar.