Strawberry cake
INGREDIENTS
Cake
4 eggs
6 tbsp water
200 g sugar
200 g plain flour
1/2 baking powder
1 vanilla sugar
strawberry essence
(for red colour)
Filling
600 ml milk
2 vanilla pudding powder
1 vanilla sugar
200 g butter or margarine
150 g icing sugar
100 g strawberries
Topping (ganache)
340 g dark chocolate
(
250 ml whipping cream
2 tbsp rum
DIRECTIONS
Cake
With a hand-held mixer beat the eggs with sugar and vanilla sugar. When the mixture gets foamy, gradually add sifted flour and baking powder. Then add water and strawberry essence to give some red colour to the batter. Pour the batter into a greased and lightly floured a 26-cm round cake tin and put it in a preheated oven at 180° C for about 30 minutes. Cut the finished cake in half horizontally. The lower part of the cake cover with half of the cream and put on it sliced strawberries. Then cover with the rest of the cream and place other cake on top of it.
Filling
Stir vanilla pudding powder and vanilla sugar with some milk. Pour the rest of the milk in a saucepan, and bring to the boil. When it boils, add a mixture of pudding and cook for another 2 to 3 minutes on light heat. Beat butter or margarine with icing sugar and slowly add to it (spoon by spoon) cooled pudding and beat until the mixture is incorporated.
Topping (ganache)
Break chocolate into chunks and put it in the bowl. Put the heavy cream in a saucepan and bring to the boil. When it boils, pour over chocolate and stir until the mixture gets well incorporated (until all the chocolate dissolves). Let the cream for a few hours (about 5 hours) in the fridge to get stiff. Beat the cream with a hand-held mixer until it gets foamy. Spoon the cream over the top of the cake and decorate according to your preference.
