Strawberry Cake

This strawberry cake is really easy to make, with a spectacular vanilla custard.

INGREDIENTS:

Number of servings

Serves 8

Main

1 10-inche (30 cm) sponge cake

Strawberry Filling

4 pints (2 l) fresh strawberries

⅓ cup (¾ dl) sugar

Vanilla Custard

2 cups (5 dl) milk

5 egg yolks

1 vanilla bean, cut in two lengthwise

2 tablespoons corn starch

½ cup dark rum

2 cups (5 dl) heavy cream (for decoration)

PREPARATION:

• Carefully cut the sponge cake into three horizontal layers.

• Strawberries: Save half of the strawberries for decoration. Cut the other half of the strawberries in small cubes – and put in a bowl. Mix in the sugar og let it rest until the sugar has dissolved. It should become a little sirupy.

• Vanilla Custard: Bring the milk, with the vanilla bean added, to a boil. Whisk the egg yolks with the sugar and corn starch. Add 1 tablespoon of water if the mixture becomes too thick. Remove the vanilla bean and then pour the milk over the egg mixture and whisk brisklyl. Pour the mixture back into the pot. Gently reheat the mixture and continue whisking until it becomes a thick cream. Pour the cream through a sieve and let cool. Whip 2/3 cup of the heavy cream and fold it in the custard.

• Spread half of the vanilla custard and then half of the strawberry filling on the bottom layer of the sponge cake. Place the second layer on top of this and press gently. Repeat the above process before placing the last layer of sponge cake on top.
  Tip! If you have extra time on your hands, you may cover the cake with a plastic wrap and place it in the refrigerator for 24 hours before decorating. This will give the flavors time to settle a bit and will make a great cake even better!

• For serving: Whip the remaining cream. Use a pastry bag with a spout to decorate, working it in an upward movement all around the cake. To crown the work, add the remaining strawberries on top.