Strawberry Cake with Vanilla Cream

Ingredients

• 150 g flour
• 50 g ground almonds
• 100 g butter
• 70 g sugar
• 1 egg yolk
• 2 Tbsp whipping cream
• 1 pinch sugar
• 6 sheets gelatin
• 600 ml Milk
• 1 Vanilla bean
• 5 egg yolks
• 100 g sugar
• 20 g flour (or starch)
• 1 pinch salt
• 600 g strawberries
• 3 tbsp maple syrup
• legumes (for blind baking)

Instructions

1. 1.

   Preheat the oven to 200°C.

2. 2.

   Combine all dough ingredients in a stand mixer with a paddle attachment and process into crumbs. Transfer to a work surface, knead quickly into a dough. Roll out on lightly floured surface into a round shape and line a tart pan with it. Chill for at least 30 minutes. Then use a fork to poke holes in the dough, cover with parchment paper and place legumes over it. Blind bake in the oven for about 20 minutes. Remove from the oven, discard legumes and parchment, and let cool.

3. 3.

   Soak gelatin sheets in plenty of cold water. Split the vanilla bean lengthwise, scrape out the seeds and stir both the seeds and the pod into the milk; bring to a boil, then remove from heat. In a bowl whisk egg yolks with sugar until creamy, then fold in flour. Slowly pour warm milk into the yolk mixture, combine everything back in the pot, remove the vanilla bean pod, and cook over low flame, stirring continuously until thickened (do not let it boil). Let cool for about 5 minutes, then dissolve the pressed gelatin into the hot cream. Pour the vanilla cream into the dough pan and allow to cool.

4. 4.

   Clean and halve strawberries; arrange them on the cooled vanilla cream and drizzle with maple syrup. Serve the strawberry cake with vanilla cream.