Strawberry Macadamia Cake

Ingredients

• 90 g butter
• 75 g sugar
• 1 pinch salt
• 3 eggs
• 120 g flour
• 60 g ground macadamia nuts
• 0.5 tsp Baking powder
• 2 tbsp milk
• butter (for the pan)
• flour (for the pan)
• 500 g ripe strawberries
• 3 egg yolks
• 120 g powdered sugar
• 2 tbsp rum
• 200 g butter
• 200 ml whipping cream
• 1 packet vanilla sugar
• 4 tbsp chopped roasted macadamia nuts
• 12 whole peeled macadamia nuts

Instructions

1. 1.

   Preheat the oven to 180°C (356°F) with upper and lower heat.

2. 2.

   Cream the butter with sugar and salt. Separate the eggs; fold the yolks into the buttercream. Beat the whites with a pinch of salt until stiff peaks form, then gradually fold in the flour mixture and milk into the butter base. Finally fold in the beaten egg whites and pour the batter into a greased and floured pan. Smooth the top and bake for 25-30 minutes.

3. 3.

   Remove the finished crust from the oven, let it cool, carefully release it from the pan, and allow it to cool completely on a wire rack. Then cut horizontally in half.

4. 4.

   Meanwhile wash, trim, and slice or quarter the strawberries lengthwise.

5. 5.

   For the buttercream whisk the yolks with sugar and rum over a hot water bath until frothy. Remove from heat and let cool to room temperature. Cream the butter and fold in spoonfuls of the yolk mixture.

6. 6.

   Spread the buttercream on both cake layers. Place one layer on a serving plate, top with half the strawberries. Place the second layer, buttercream side up, gently press down. Chill for about 2 hours.

7. 7.

   Whip the cream with vanilla sugar until stiff peaks form and fill a piping bag with a star tip. Remove the cake from the fridge, coat the edge with remaining cream, and sprinkle chopped nuts on top. Pipe small cream rosettes onto the surface and arrange the remaining strawberries upright in the center. Garnish each rosette with a nut and serve cut into pieces.