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 gelatin sheets
• 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.

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

3. 3.

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

4. 4.

   Clean strawberries, halve them, spread on cooled vanilla custard, drizzle with maple syrup. Serve strawberry cake with vanilla cream.