Halfway between the birthday cake and the strawberry plant , the Swedish cake is causing a sensation this summer. A delight based on whipped cream, strawberries and vanilla. Manual.
For 6 persons
Blanch the egg yolks with the sugar then add the cornstarch and vanilla extract .
In a saucepan, heat the milk until simmering, pour it over the eggs while stirring.
Return the preparation to the saucepan and, stirring constantly, thicken over low heat.
Let cool and refrigerate.
Preheat the oven to 180 ° C.
In a bowl, whisk the eggs with the sugar until they double in size, then gradually add the hot water without stopping stirring.
In a second bowl, mix the flour with the baking powder then incorporate into the previous mixture.
Whisk until obtaining a smooth paste.
Line a springform pan and pour the dough into it. Cook for 30 minutes.
Leave to stand for ten minutes before unmolding it. Let cool.
Wash, stalk and dry the strawberries . Dice them and marinate them with the sugar in a bowl.
Assemble the cake:
Prepare the whipped cream by whipping the liquid cream with the vanilla .
Using a spatula, incorporate a third of the whipped cream with the pastry cream .
Cut the cake into two equal disks.
Place a disc on your presentation plate. Garnish with the pastry cream and marinated strawberries then cover with the second disc.
Cover the cake with vanilla whipped cream and decorate with strawberries .
Reserve in the fridge until ready to serve.