May 31, 2013

Strawberry cake version 4.0

I am getting closer and closer to making the ultimately strawberry cake !!!! The last two years I have been working with and fine tuning the cake bottom layer, which is perfect. So now I have decided to take yet another step towards the ultimately strawberry cake.

When I found as well as tasted this vanilla cake cream from the recipe “Medaljer med roser” in the great bake book “Hjemmebagt”, which turned out to be tasting pretty amazing, I knew at once, that I had found the vanilla cake cream for the ultimately strawberry cake.

The next step for me to work with is the glazing top, which will the finishing touch to the ultimately strawberry cake on top of the fresh strawberries. Hopefully I will be able to finish this part of the cake during this summer.

Strawberry cake version 4.0: 1 big cake or 14 small cakes

Shortcrust pastry:
  • 240 g (cake) flour
  • 160 g butter
  • 40 g egg
  • 60 g icing sugar
Mazarin cake:
  • 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
Vanilla cake cream:
  •          4 egg yolks
  •          60 g sugar
  •          500 g milk
  •          2 vanilla pods
  •          20 g maize starch (Maizena)
  •     200 g dairy whipping cream, 35-38% fat
    1. Knead all the shortcrust pastry ingredients together.
    2. Place the shortcrust pastry cold in the refrigerator for ½-1 hours
    3. Meanwhile make the mazarin cake mass
    4. Stir/whip the sugar and grated marzipan together until homogeneous mass.
    5. Add the soft butter in the sugar-marzipan mass until the mass is homogeneous again.
    6. Stir the egg, one by one, into the mass until it is homogeneous again.
    7. Add  the flour at the very end.
    8. Do  not stir the cake mass too much, as this can result in, that the cake is boiling over during baking.
    9. Heat the oven (conventional) to 225'C.
    10. Roll the shortcrust pastry dough out to a height of 4-5 mm.
    11. 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.
    12. Afterwards fill the cake mass into the shortcrust pastry.
    13. Bake the cake at 225'C for 10-15 minutes.
    14. Cool the cake down. 
    15. Melt the chocolate (I use the microwave oven for this purpose).
    16. Cover the surface of the cake with melted chocolate.
    17. Let the chocolate firm up.
    18. Remove the vanilla corns from the vanilla pods.
    19. Add the vanilla pods, vanilla corns and milk into a cooking pot and gentle heat up the milk to the boiling point
    20. Whip the egg yolks, sugar and maize starch together.
    21. Remove the vanilla pods from the hot milk.
    22. Pour the hot milk into the egg yolk-sugar mass, while you whip.
    23. Afterwards add the entire mix back into the cooking pot.
    24. Continue to whip this mass, while it is heated up and thereby thickens. Whip and heat until the mass is thick.
    25. Cool down the mass.
    26. Stir the cold mass and lightly whipped dairy cream together into a homogeneous mass.
    27. Store the vanilla cake cream for minimum 4 hours.
    28. Take the cake of the form and transfer it on to a plate.
    29. Place the vanilla cake cream on top on the cake.
    30. Decorate with fresh strawberries cut into half.
    31. Enjoy :-)


    1. Specielt når værtinden har en "fancy" flot Stelton kagekniv !!! Kagegafler indgår desværre ikke i mit service, så du må stille dig tilfreds med en teske/dessertske næste gang.

      Jeg planlægger at arbejde videre med en version 5.0 allerede i år, idet jeg har fået nogle tips hertil fra en kok på arbejde. Så vær parat til "hurtig udrykning" efter en ny omgang jordbærkage.


    2. Uuupppssss - kagekniven er faktisk en Georg Jensen.


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