John Myers
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Warm Strawberry Cake with Vanilla Sauce
The perfect warm strawberry cake with vanilla sauce recipe with a picture and simple step-by-step instructions.
strawberrycake
- 125 liter Milk
- 25 g Yeast cubes
- 300 g Flour
- 3 piece Eggs separated
- 200 g Fresh strawberries from our own cultivation
- 50 g Strawberry jam
- 60 g Sugar
- 1 pinch Sea salt fine
sauce
- 1 piece Bourbon vanilla pod
- 2 tbsp Sugar
- 0,25 liter Cream or 0.4 l milk
- 3 piece Egg yolk
- 1st cake: In addition to the above ingredients, you need a 26-28 cm springform pan, some butter to brush on and some sugar to sprinkle on the mold and honey to marinate the strawberries on top.
- Dissolve the yeast in lukewarm milk. Put the flour, sugar and salt in a bowl, add the yeast milk and egg yolks and work everything into a smooth dough.
- Let the dough rise in a warm place for about 25-30 minutes. In the meantime, clean and chop 100 grams of the strawberries. I stuck to the recipe and will use 50 grams more strawberries next time.
- Slowly beat the egg white together with the remaining sugar until stiff.
- As soon as the batter has risen, carefully fold in the strawberries, jam and egg whites.
- Brush the tin with butter and sprinkle with sugar. Pour in the dough and bake in the preheated oven at 180 degrees (top / bottom heat) for about 20 minutes. As a variation, to make the pieces less thick, take only 2/3 thirds of the dough and bake it in a pan or tart pan in the oven. Then the baking time is a little shorter (depending on the filling level).
- Sauce: Lafer had a different sauce for this recipe. I made our favorite sauce.
- Mix the pulp of the cut, scraped-out vanilla pod and the pod with sugar and cream in a saucepan, then bring to the boil once, turn off the stove and let stand for about 12 minutes.
- Remove the pod. Stir the whisked egg yolks into the cream with a whisk.
- Heat briefly (must not boil) and beat vigorously until the mixture is thick.
- Keep stirring the sauce as it cools. Then off to the fridge where it thickens a little.
- To serve, clean the remaining strawberries, cut in half and marinate with honey (I had acacia honey).
- Place the cake pieces on a plate, spread the marinated strawberries on top and pour the delicious bourbon vanilla sauce on top (amount to taste)
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