The Best Strawberry Heart Cake Quick Dessert

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The best today Quick and Easy Desserts will for you A beautiful cake for Mother’s Day or Valentine’s Day, filled with a luscious cream and topped with strawberries. The amount is enough for a large heart shaped tin or a small heart shaped and a small loaf tin.

Ingredients:

For the Cake:

Eggs : 3 Pieces
Sugar : 120 g
Sachet of vanilla sugar : 1 Piece
Flour : 60 g
Starch : 60 g
Grated zest : 1/2 Lemon

For the Light cream pastry:

Milk : 400 g
Sachet of vanilla sugar : 1 Piece
Egg yolks : 3 Pieces
Caster sugar : 80 g
Flour : 40 g
Liquid cream : 20 cl
Coffee Confectioners’ sugar : 2 tsp.

For the Packing and Decoration:

 Strawberries: 500 g
Strawberry jam : 1/2 jar
Topping for fresh fruit
Flaked almonds : 200 g

Instructions:

Cake

Whisk the eggs in a mixer with sugar for 10 minutes until the mixture whitens and triples in volume.

Add the lemon zest.

Stir in with a wooden spoon the sifted flour and starch.

Pour the dough into a greased heart-shaped or round pan 20 cm in diameter covered with baking paper.

Bake the cake at 160 ° C for about 40 minutes, the top should start to wrinkle and a needle inserted in the center of the cookie should come out clean and dry.

Remove from oven and wait 5 minutes before turning the cake on a grid and let it cool down.

Cut the cake into 2 disks of the same thickness.

Light pastry cream

Bring the milk to a boil.

With a whisk, work the egg yolks and the sugars until the mixture whitens and make a ribbon when the whisk is lifted.

Stir in flour

Pour the boiling milk while mixing.

Put everything in the pan and cook gently by turning very carefully.

Remove the cream from the heat when the pastry cream has the desired consistency and pour your cream into a container

Have a piece of butter on top of the pastry cream to prevent a skin forms.

Cool the pastry cream

Mount the cream whipped with 2 tbsp. coffee confectioners’ sugar.

Stir in whipped cream gently with a spatula, into the pastry cream.

Assembly of the cake

Make strawberry syrup by heating 2 tablespoons strawberry jam with 2 tablespoons of water and let it cool down.

Soak the first hard biscuit with half the strawberry syrup.

Then Spread the hard cookie with a thin layer of strawberry jam.

Cut strawberries into slices and place them on the layer of jam.

Then Spread a layer of pastry cream on 1 cm thick.

Soak strawberry syrup the second disc of biscuit and drop it onto the pastry cream.

Toast the sliced almonds.

Cover the cake with custard and secure the perimeter slivered almonds.

Place on top the rest of strawberries cut into strips.

Cover the strawberries and place the cake in the refrigerator for 3 hours minimum before serving.

Keep the strawberry cake in the refrigerator and maximum 24h.

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