I recently took a cooking class on Saturdays —which means waking up pretty early in the morning and therefore going to bed not too late on Friday nights— and it was so much fun!
It was a complete course, from starters to desserts, even drinks. And OF COURSE I had to do my homework during the week… so what about trying out with a strawberry cake?! 🙂
Here’s my recipe (I did some experimenting here, be aware!):
For the base:
- 50 g butter (I used sunflower oil, lighter)
- 3 eggs (I substituted it with —hear me out!— one ripe banana!)
- 150 g sugar (I used 100 g only)
- 100 g flour (I used 50 g 00 flour and 50 g wholewheat flour)
- 1 teaspoon of baking powder
For the pastry cream:
- 500 g milk
- 4 egg yolks
- 80 g 00 flour or 40 g cornstarch
- 125 g sugar
HOW TO PROCEED:
Put the milk and the zest in a pan and bring to a boil.
In another bowl, beat the yolks together with the sugar using an electric whisk, until the mixture becomes paler and creamy. Add now the other ingredients and when the milk boils, put the mixture into the milk and stir vigorously so that you don’t create lumps. Cook until the pastry cream thickens. When it’s done, put the cream into a glass/ceramic bowl, cover it with plastic wrap directly on the surface so that no skin appears on it and put in the refrigerator until it gets cold.
Beat the eggs (or the ripen banana) with the sugar. Once it’s well mixed, add the other ingredients, put into a cake pan (which you’ll have already greased and floured) and put into the oven: cook at 160°C for 30-40 minutes, depending on your oven.
I used this pan, which in Italian is called “clever pan”, because you’ll have a nice cake shape effortlessly when you turn the cake upside down:
Once the base and the cream are cold, put the cream on the cake and decorate with sliced strawberries, according to your taste. You can also put some other fruits besides strawberries… 😉
And this is a slice of a variation of the fruit cake, made with strawberries, kiwis, pineapples and oranges: