Strawberry Almond Cake Summer in Denmark

• จำนวนที่เสิร์ฟ: Serves 6-8 people
• เวลารวม: 26 minutes

ส่วนผสม

Especially cause strawberry season is shorter than we wish, so you gotta enjoy it as much as you can.

Cake batter:

1 portion almond paste:

150 g almonds, skin on

40 g caster sugar

50 ml water

Cake batter

3 eggs

125g caster sugar

125g butter, softened, plus more for the tin

40g (1½oz) cornflour (corn starch)

For the cream

1 vanilla pod (bean)

200ml whole milk

2 egg yolks

3 tbsp sugar

11/2 tbsp cornflour (corn starch)

100 ml double (heavy) cream

For the chocolate glaze

150 g dark chocolate, at least 70 percent cocoa solids, chopped

4 tbsp single or double cream

For the topping

300g strawberries, hulled and halved

edible flowers, such as elderflowers, to decorate (optional)

วิธีทำ

Start by making almond paste, grind almonds into a flour, in a small blender add the almond flour, sugar and water and blend into a smooth paste.

Then add eggs, sugar, butter and corn starch and mix. Butter a 24cm round cake tin (pan). Preheat the oven to 190°C/Fan

Pour the batter into the prepared tin and bake for 25 minutes. Remove from the oven and allow to cool, then remove from the tin.

In a small saucepan add the egg yolk, sugar and vanilla seeds, whisk it together, and then whisk in the corn starch. Then add the milk and whisk again, place over medium heat, and then whisk until it starts thickening, take off the heat and whisk until smooth, then turn the heat down to low and bring back the saucepan and whisk over low heat for 1 minute.

Remove from the heat and leave to cool.

For the chocolate glaze, heat the cream and pour over the chopped chocolate, and mix well. One it’s smooth spread over the base and let set.

Cut the strawberries into quarters.

When it is cold, whip the double cream until it forms stiff peaks, then fold it into the custard. My cream did not whisk enough, so it’s a bit too runny, still delicious but looks a little messy.

Place on the centre on top of the chocolate, then strawberries on top and decorate with elderflowers. Server with iced coffee for some afternoon joy.