I love all the fruits of June! Strawberries, blueberries, cherries… and I love cream so much! So this is the right cake for me 🙂 🙂
It’s quite simple to make!
For the sponge cake
150 g sugar
150 g white flour
1/2 sachet of baking powder
For the strawberries cream
250 g strawberries
250 g milk
130 g sugar
30 g flour
(optional: 2 tablespoons strawberries syrup, and cherry liqueur)
For the decoration
400 ml single cream
Cake: Heat the oven until 180°C. Whisk very well the 5 yolks with the sugar; sift and add the flour,the baking powder and some lemon zest (of about half small lemon). Beat well the egg whites until stiff, and gently add to the mixture. Take care to whisk well the eggs and sift the flour, if you want your cake to rise well. Pour into a baking tin (with baking paper or butter and flour) and bake at 180°C for about 30 minutes.
Strawberries cream: in a small casserole, blend the strawberries with some lemon zest (less than before) and 65 g of sugar. Let simmer 10 minutes, then add the milk (and the syrup, if you want). In a bowl, whisk the 2 eggs with the others 65 g of sugar and add the flour. Pour into the casserole, mix and let simmer for 5 minutes (until the cream reaches the right thickness). Let it cool down.
Whip the cream, and add some sugar.
Assembling: cut the cake in half. Before spreading the strawberries cream, cold, I prefer to sprinkle over the base some cherry liqueur or syrup with water (but it’s also okay to use centrifuge fruits juice, like grapes juice). Then spread the cream but let a bit of it. Cover with the second half of the cake, and spread the left cream. Decorate with the whipped cream and some strawberries.