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Strawberry cake with whole berries

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Ingredients for 1 servings:

  • 150 g flour
  • 100 g margarine
  • 50 g sugar
  • 1 egg(s)
  • 1 tsp baking powder
  • 1 packet of vanilla sugar
  • 750 g strawberries, fresh
  • 1 pack of cake glaze, red
  • 2 tbsp strawberry jam

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

with shortcrust pastry base

Make a shortcrust pastry from the dough ingredients, shape it into a ball, wrap it in cling film, and refrigerate for 30 minutes. Then line a 26cm springform pan with the dough and form a 2-3cm high rim. Blind bake at 175°C for about 10 minutes – the pastry should have a lovely golden yellow appearance. Once cooled, transfer the base to a cake plate and spread with the jam. Place the hulled whole strawberries on top. Prepare the glaze according to the instructions and pour it over the strawberries. When the glaze has set, enjoy!

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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