A couple a weeks ago, I turned 34. Since my first birhtday, I have eaten this strawberry cake and it does not feel like my birthday until I get a piece of strawberry cake . This year I baked this version, with vanilla and elderflower custard and lots of whipped cream and strawberries. I took a look in the blog archives and noted that there are already two or three recipes for this cake, but one more won't hurt, right? This years version was filled with a vanilla and elder custard with a little touch of lemon. Normally, I make the cake with two layers but this year, one was enough. Don't forget to put pleny of strawberries on the cake, it makes it so much better!
4 eggs 1 cup flour 1 cup potato flour (or 2 cups potato flour if you want to make a gluten-free cake ) 2 cups sugar 3 teaspoons baking powder butter and bread crumbs to form
Whisk the eggs and sugar until fluffy. Add the dry ingredients, don't whisk, just carefully stir them into the
batter. Grease a cake-pan (with removable edges) with butter and sprinkle it with bread crumbs, bake at 175 degrees for about 20-25 minutes . The cake must be completely dry when you take it out.
Vanilla and elderflower custard 3 egg yolks 3 cup cream 1 vanilla pod 1 cup powdered sugar 1 cup of concentrated elderberry lemonade 1 cup potato flour or cornstarch juice and zest from 1/2 lemon 50 g butter
Beat the egg yolks with the sugar and starch white and fluffy. Cut the vaniljja in half and put it in the milk
with lemon juice and finely grated lemon peel and elderflower lemonade Pour the liquid into
the egg mixture and continue whisking , click the butter and rapids tight whisk until you have a smooth cream.
Divide the cake in two pieces, and spread the custard on the bottom and then put on the other piece of cake. Cover the cake with 4 cups of whipped cream and about 500 g of strawberries.
Whisk the eggs and sugar until fluffy. Add the dry ingredients , whisk not but stir them . Grease and SPRINKLE WITH CRUMBS a form with removable edges and bake at 175 degrees for about 20-25 minutes . The cake must be completely dry when you take it out.
Allow the cake to cool , and most preferably let stand overnight. Fill with vanilla ice cream ( I only had one layer of cake , but it 's fine to make two layers if you wish) and top with whipped cream and strawberries