A delicious strawberry cake with kiwi. Recipe by Tobkok.
- 50 g butter;
- 9 tablespoons strawberry jam;
- 4 egg yolks;
- 100 g sugar;
- 2 sachets vanilla sugar;
- 65 g flour;
- 2.5 decilitres milk;
- 2.5 decilitres double cream;
- 250 g strawberries;
- 2 kiwis;
- 200 g plain biscuits;
- shallow spring form with a diameter of 24 cm.
Melt the butter. Grind the biscuits and blend with the butter and jam in a food processor. Divide the biscuit mixture over the base and sides of a spring form and press down. Whisk the egg yolks, sugar and vanilla sugar in a bowl using a hand mixer for around 5 minutes, until the mixture is thick and creamy.
Sieve the flour and fold it into the egg mixture. Pour the milk and double cream into a pan, bring to the boil and gradually beat it into the egg mixture, adding a small portion at a time. Return the mixture to the pan and heat it over a low flame while stirring constantly until it has thickened to the consistency of custard. Place the pan in a bowl of cold water and allow to cool, stirring from time to time. Trim, rinse and halve the strawberries. Peel and slice the kiwis. Divide the cooled vanilla custard over the cake base. Top one half with the strawberries and the other with the kiwi. Place the cake in the refrigerator and allow it to set for around 1 hour.
Elianny strawberries have a delicious sweet flavour with a refreshing touch of tartness. The strawberries are nice and big, glossy red and can be kept for a long time. More information on Elianny strawberries »
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