Strawberry Cake with Custard

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

In the comments to the original recipe, it was mentioned that the cake was initially intended to be without chocolate. Although everyone was satisfied, I thought it would be gentler without chocolate, as it is too sweet with it. But of course, that's a matter of taste.

Ingredients

Wheat Flour - 2 tablespoons
Butter - 9.5 oz
Chocolate eggs - 3 pieces
Sugar - 1 cup
Milk - 8 fl oz
Liquid dark chocolate - 3.5 oz
Strawberry - 8.8 oz
Powdered Sugar - 3.5 oz

Step by Step guide

Step 1

Mix 100 grams of softened butter with powdered sugar using a fork. Add 1 egg and mix. Gradually add 200 grams of flour, mixing quickly (no more than 2 minutes).

Step 2

Immediately roll out the dough and place it in an ungreased mold. Distribute it by hand across the bottom and up the sides. Place in the refrigerator for 30–40 minutes.

Step 3

Bake the cake base in the oven at 392°F for 20–30 minutes. Remove and let cool.

Step 4

Melt the chocolate in a water bath or microwave, adding 1–2 tablespoons of milk. Use this mixture to coat the cake base.

Step 5

Now prepare the custard. In a saucepan, combine 2 eggs, sugar, and 2 tablespoons of flour, mixing well. Pour in the milk and mix again, then place on the heat, bringing to a thick consistency, about 5–7 minutes, stirring continuously (I started on low heat for about 5 minutes, worried it would burn, then turned to high heat and mixed for the remaining 2 minutes). Let it cool to room temperature. Add 160 grams of melted butter to the mixture and stir. Spread the prepared custard over the cooled chocolate.

Step 6

Top with strawberries and refrigerate for at least 1 hour. You can sprinkle grated chocolate, coconut flakes, or any other decoration of your choice on top of the strawberries.