Kristina's Strawberry Cake - Kristinas jordgubbstårta

KRISTINA'S STRAWBERRY CAKE

Kristinas jordgubbstårta

1 cake, 12 pieces

5 eggs

1.2 cups sugar

0.6 cup flour

0.6 cup potato starch

1 teaspoon vanilla sugar

2½ teaspoons baking powder

Vanilla creme:

2 egg yolks

0.2 cup sugar

2 tablespoons butter

2 tablespoons corn starch, Maizena type

1 cup regular milk

0.2 cup cream

1 tablespoon vanilla sugar

Strawberry filling:

8.8 oz strawberries

0.2 cup powdered sugar

2 tablespoons Cointreau (orange liqueur, optional)

Decoration:

2 cups heavy cream

approx 9 oz strawberries

lemon balm

Preheat oven to 347F.

Grease and flour a round baking pan, diameter approx 9 inches. Beat eggs and sugar until white and fluffy. Mix flour, potato starch, vanilla sugar and baking powder. Gently mix this into the egg batter. Pour the batter in the pan and bake in the lower part of the oven for about 40 minutes. Leave in the pan for about 10 minutes before unmoulding onto a rack with a sugar-sprinkled baking paper. Allow the cake to cool before splitting it in 3 layers.

Mix egg yolks, sugar, butter, Maizena, milk and cream in a saucepan. Simmer while stirring until you see the first bubble. Cool the creme over a cold waterbath. Add vanilla sugar and spread it out on one of the layers. Mix finely cut strawberries with powdered sugar and optional Cointreau. Put this mixture on the second layer on top of the first and cover with the last layer.

Beat the cream and spread out thinly on the top layer. You can prepare ahead this far. Leave the cake overnight for a superb juiciness. Pipe out remaining cream around the sides of the cake. Decorate with strawberries and lemon balm.

Enjoy!

Bella