Strawberry Custard Cake

Two of my dad’s favorite foods were custard and strawberries.  If he were still around today, this strawberry custard cake would have been his favorite dessert.  I guess I am truly my father’s daughter, since love this cake too.  It is so cool and delicious, and is a perfect summer dessert.   The Swiss name for this delicious treat is Erdbeetorte.  I found it on another cooking blog, A little Swiss, a little Canadian.   Thank you for sharing and introducing me to this fabulous dessert.

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I am really learning how to make my metric/standard conversions with some of these recipes.  Pretty soon, I just might have it down pat.  Again, I will be nice to you, and give you both measurement forms.

Strawberry Cake/Erdbeetorte

80 g or 1/2 cup sugar or honey – I used sugar.  I find it has a better consistency for baking

4 eggs, separated

1 TBSP lemon zest

pinch of salt

1 tsp salt

2 TBSP sugar or honey

100 g or 3/4 cup flour

40 g or 3 TBSP melted butter

custard

1 1/2-2 cups toasted almond slivers

honey

strawberries cored and halved

 

Custard (my custard recipe and the directions can be found on the post Jeanne Dear, Can You Make Me Some Custard)

2 sticks butter

6 cups milk

3 cups sugar

1 tsp salt

2 tsp vanilla

4 eggs

1 cup corn starch

 

 

Preheat the oven to 350*F or 180*C

Line a cake pan with parchment paper

Mix the sugar, egg yolks and lemon zest together until creamy.  Then add the melted butter.  Mix all the dry ingredients together and slowly add to the egg yolk mixture.  In a separate, clean mixing bowl, whip the egg whites with the salt and the additional 2 TBSP of sugar until they form stiff peaks.   Gently fold the egg whites into the creamy mixture.  then pour into the prepared cake pan.  Bake for about 30-40 minutes or until golden brown and an inserted toothpick comes out clean.  Every oven is different and the baking times may be different.

The batter and the egg whites.

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Gently fold the stiff egg whites into the egg yolk mixture.

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Once the cake is done, allow it to cool completely before slicing it in half.  Use a clean serrated knife and slowly slice the cake in half horizontally.  Add the custard to one half of the cake.  Put in as much custard as the cake will allow without over filling it.  Then gentle place the other half of the cake on top.  Brush some honey on top of the cake and all around the sides.  Gently pat the toasted almonds around the sides of the cake and press into the cake so they stick.  Add the berries to the top of the cake.  Melt some strawberry jam and additional honey if you like, then gently brush the melted jam onto the top of the strawberries to really make it shine and pop.  Chill the cake in the refrigerator for at least an hour before serving, to make sure it sets.

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Author: ajeanneinthekitchen

I have worked in the restaurant and catering industry for 35 years. I attended 2 culinary schools in Southern California, and have a degree in culinary arts from the Southern California School of Culinary Arts, as well as a few other degrees in other areas. I love to cook and I love to feed people.

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