This is a fresh and light cake just like a layerd cake but without whipped cream. The secret of the cake is the lovely strawberry custard with butter and confectioner’s sugar.
I bake the batter in a smallish cake tin with a removable bottom (ca 17 cm in diameter).
For the batter you will need: 2 eggs, 1 dl sugar, 0.5 dl regular flour, 0.5 dl potato flour and 1 tsp baking powder.
Grease and flour the baking tin. Whip.the egg and sugar. Mix the rest of the det ingredients, and turn into the batter. Pour into the baking tin and bake in 175 C for 30 minutes or until done.
Custard: 0.5 dl strawberries, 25 g bitter, 1 dl confectioner’s sugar, 1 tsp vanilla.
Melt the butter and mix all the ingredients.
Decorate the cooled cake with strawberries and pour over the custard. Alternatively, you can serve the custard in a jug.
lippewallenius 