|Strawberry cake version 3.0 ready to be eaten :-)|
Yes, I am making progress again on my desire to be able to make the PERFECT strawberry cake :-) continuing from strawberry cake version 2.0 to version 3.0, this time with shortcrust pastry as well, where I got the recipe from a baker at work. I decided to make this cake in form of small cakes instead of the usual one big size cake.
Besides from making progress on making the PERFECT strawberry cake it also gave me the opportunity of "feeding" some good work colleagues with cake as well as the same time creating a new entry for the blog event called "Tea Time Treats", which is a monthly baking challenge event managed Karen from Lavender and Lovage Lavender and Lovage and Kate from What Kate Baked. It is Karen from Lavender and Lovage, who is the virtual hostess for this very month challenge having focus on cake stall cakes. So a cake fulfilling 3 things, so perhaps you can call it a Kinder Eier thing !!!
And my work colleagues are totally aligned with me on this statement !!!!!!
And yes, I am so ready to move forward to version 4.0 with home-made vanilla cake cream, so here I need to grab hold of a work colleague within the bakery industry.
Strawberry cake version 3.0: - 1 big cake or 14 small cakes
- 100 g sugar
- 100 g marzipan - grated
- 100 g butter - room temperature
- 100 g egg - room temperature
- 30 g (cake) flour
- 50 g dark chocolate
- Knead all the shortcrust pastry ingredients together.
- Place the shortcrust pastry cold in the refrigerator for ½-1 hours
- Meanwhile make the mazarin cake mass
- Stir/whip the sugar and grated marzipan together until homogeneous mass.
- Add the soft butter in the sugar-marzipan mass until the mass is homogeneous again.
- Stir the egg, one by one, into the mass until it is homogeneous again.
- Add the flour at the very end.
- Do not stir the cake mass too much, as this can result in, that the cake is boiling over during baking.
- Heat the oven (conventional) to 225'C.
- Roll the shortcrust pastry dough out to a height of 4-5 mm.
- Cut the dough out in circle size with a diameter of 9 cm. And cover muffin forms with a diameter of 7 cm with this dough.
- Afterwards fill the cake mass into the shortcrust pastry.
- Bake the cake at 225'C for 10-15 minutes.
- Cool the cake down.
- Melt the chocolate (I use the microwave oven for this purpose).
- Cover the surface of the cake with melted chocolate.
- Let the chocolate firm up.
- Take the cake of the form and transfer it on to a plate.
- Place the vanilla cake cream on top on the cake.
- Decorate with fresh strawberries cut into half.
- Enjoy :-)