John Myers
Strawberry – Vanilla – Pie
The perfect strawberry – vanilla – pie recipe with a picture and simple step-by-step instructions.
- 300 ml Milk
- 1 packet Vanilla custard powder
- 500 ml Cremefine for whipping
- 3 packet Vanilla sugar
- 1 kg Strawberries
- 1 Viennese cake base, light, 28 cm diameter, cut once horizontally
- 100 g Strawberry Jam
- Chopped pistachios
- Mix the custard powder with some of the milk until smooth. Bring the rest of the milk to the boil, take the pot off the stove, mix in the mixed pudding powder with a whisk and stir for about 1-2 minutes until a creamy mixture is formed. Cover with cling film and allow to cool.
- Whip the cream with vanilla sugar and chill.
- Rinse and clean the strawberries. Quarter / eighth about 2/3 of the fruit, cut the others into slices. Brush the lower half of the cake base with the strawberry jam.
- Soak the pudding under the Cremefine. Fold the strawberry pieces under 1/3 of the cream. Spread the strawberry cream on top of the jam on the bottom of the cake, smooth it out and cover with the top half of the cake. Spread the rest of the cream all over the cake.
- Cover the surface of the cake with the strawberry slices, sprinkle the edge of the cake with pistachios. Chill the strawberry – vanilla cake for 2-3 hours before serving.
- For a small cake (18 cm diameter) just cut the recipe in half, see photos.
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