A delicious recipe for sweet lovers of all ages: strawberry pound cake. A homemade dessert with strawberry cream and pastry cream, a delight for the eyes and palate, crafted by the skilled hands of Mara Rèel.

Strawberry Sponge Cake with Pastry Cream

A delicious recipe for sweet lovers big and small: strawberry plumcake. A homemade dessert with strawberry cream and custard, a joy for the eyes and the palate, made by the skilled hands of Mara Rèel.

5 (1)

Print Recipe Vota la ricetta

Course: desserts

Cuisine: Italian cuisine

Servings: porzioni

Author: Mara Rèel

Ingredients

Ingredients for a medium 25 cm long loaf

300 gr Type 00 flour
3 nr eggs medium
200 ml milk whole or partly skimmed
70 ml Peanut Oil Sunflower
180 gr Sugar granulated
Mix of grated orange and lemon peel
1 nr Baking powder 16 g packet
1 pinch Salt

For filling 600 g of product

Pastry cream

400 gr milk fresh whole
100 gr Cream liquid fresh
6 nr eggs very fresh yolks
150 gr Sugar
30 gr Type 00 flour
20 gr Potato starch
1 tablespoon vanilla extract

Strawberry cream

500 gr Strawberries
200 gr Sugar

Instructions

PROCEDURE FOR PASTRY CREAM

Whisk eggs with sugar using electric beaters until light and frothy.
Combine sifted flours.
Meanwhile, heat milk with lemon zest.
Add liquids to mixture and cook over low heat.
Stir constantly until thickened.
If lumps form, whisk until smooth and creamy.
Cover with plastic wrap until cooled.
At this point, fold in whipped cream.

PROCEDURE FOR STRAWBERRY CREAM

Blend strawberries and heat with sugar until slightly caramelized.
Let cool.
Cut the cake into two or more layers and spread strawberry cream along the length, then add pastry cream on top.
Continue until the top of the cake is covered with strawberry cream.
Decorate the sides of the cake with pastry cream with added whipped cream.