Strawberry Cake with Cream and Lemon Crème - Jordgubbstårta i långpanna med grädde och citronkräm

STRAWBERRY CAKE WITH CREAM

AND LEMON CRÈME

Jordgubbstårta i långpanna med grädde

och citronkräm

1 cake, 12 pieces

Layer:

6 eggs

1.6 cups sugar

0.8 cup potato starch

0.6 cup flour

2 teaspoons baking powder

2 teaspoons vanilla sugar

0.3 cup boiling water

Lemon crème:

8 egg yolks

0.8 cup Heavy Cream

0.8 cup sugar

0.6 cup fresh lemon juice

7 oz butter

Decoration:

2 cups cream, beaten stiff

1½ lbs fresh strawberries,

half the amount for filling

and half for decoration

lemon balm leaves

Cake layer:

Preheat the oven to 350F. Beat eggs and sugar until white and fluffy. Mix potato starch, flour, baking powder and vanilla sugar in a bowl. Stir it into the egg batter together with the boiling water. 

Line a roasting pan, 12 x 16 inches, with baking paper and grease the paper. Spread out the batter and bake in the lower part of the oven for about 30 minutes. Cool.

Lemon crème:

Simmer egg yolks, cream, sugar and lemon juice in a saucepan while beating continuously with a plastic beater. Simmer until thickened, it must not boil. Stir the butter into the hot crème and allow to cool. Cover and leave in the fridge, preferably overnight.

Serving:

Split the cake in the middle. Spread most of the lemon crème on one of the layers. Slice 10½ oz strawberries and place on the crème, put the other layer on top and spread with whipped cream. Drizzle some of the remaining lemon crème on top and decorate with 10½ oz sliced strawberries. Put some lemon balm leaves on top because it looks nice.

Enjoy!

Bella