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.
Servings: 10 porzioni
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.
