Strawberry cake

Step 1/4

• 16⅔ g butter (soft)
• ⅓ eggs
• 21⅔ g flour
• 3⅓ g oats
• ⅓ tbsp cornstarch (heaping)
• ⅛ tsp baking powder (heaping)
• ⅓ tbsp heavy cream
• butter for greasing
• flour for dusting

• hand mixer with beaters or stand mixer
• oven
• large bowl
• springform pan (28-cm/11-inch)

Mix all ingredients to make the sponge cake batter. Butter a springform pan and dust with flour. Pour the batter into the pan and distribute evenly. Bake in pre-heated oven at 180°C/350°F for approx. 20 min. until golden.

Step 2/4

• 6⅛ g vanilla custard powder
• 6⅔ g sugar
• 83⅓ ml milk

• whisk
• small saucepan

Follow packet instructions to make the vanilla custard. Then set aside to cool.

Step 3/4

• 116⅔ g strawberries

• cake ring (28-cm/11-inch)

Wash the strawberries. Place the sponge cake on a cake plate, then put a cake ring around it. Remove the skin on top of the custard, then evenly distribute on top of the sponge cake. Neatly arrange strawberries on top of the custard layer.

Step 4/4

• 3 g jelly powder (strawberry flavor)
• 10 g sugar
• 50 ml water
• whipped cream for serving

• whisk
• small saucepan

Follow packet instructions to prepare the jelly and use a tablespoon to evenly spread it on top of the strawberries. Put the cake in the fridge for at least 1 h. Serve with whipped cream.

Enjoy your meal!