Zanzibar's burnt strawberry cake

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2). Grease a fat pan (deep baking tray; approx. 32 x 39 cm) and dust with flour. For the sponge mixture mix 250 g soft butter and 250 g sugar until creamy with the whisks of the mixer. Stir in eggs one by one. Mix 250 g flour and 1 teaspoon baking powder, sieve over it and stir in with citrus peel. Spread the dough on the fat pan. Bake in the oven for about 30 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. Leave to cool. Remove vanilla pod. Stir the vanilla cream and spread on the cake base. Let cool down for 2-3 hours

3. 3

   In the meantime, preheat the oven for the crumbles (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3). Line a tray with baking paper. Mix 150 g flour, 1 sachet baking powder, 100 g sugar, 50 g cold butter in pieces, vanilla sugar, 1 pinch of salt, 1⁄2 TL cinnamon and egg yolk into crumbles. Spread on the baking paper and bake in a hot oven 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. Whip the cream until stiff. Cut cake into pieces and sprinkle with brown sugar. Caramelise the sugar immediately and allow to set. Serve strawberry cake with cream and strawberries

5. 5

   waiting time approx. 3 hours

6. 6

   Tip: The burnt crust

7. 7

   Sprinkle the sugar evenly on the cake pieces and mix with

8. 8

   caramelize a kitchen gas burner

9. 9

   Important! Always make the caramel crust just before serving