Strawberrycake

What would an early summer be without a strawberrycake?

You do not need many ingredients for this recipe - just a little patience.

What you need:

85g of flour

85g icing sugar

3 eggs

30g butter, melted

3-4 tablespoons apricot jam

1 cup of strawberries

1 pack red cake jelly, or if you do it yourself: 1 pack gelling agent, red fruit juice (cherry or cranberry juice)

125g whipped cream (simply put into a cream dispenser)

Here’s the recipe:

Preheat the oven to 180 ° C.

Grease a cake tin (about 20 cm in diameter) and line the bottom with baking paper.

Sift the icing sugar 2-3 times. That really makes a difference!

Melt the butter and allow to cool.

Beat eggs and icing sugar with a hand blender for at least 8-9 minutes to a light cream. That sounds like a long time, but it makes the biscuit really fluffy.

Also sift the flour 2-3 times and carefully fold in. Then stir in the liquid butter slowly. Make sure that it is no longer hot, because that causes problems with the dough.

Pour the dough into the mold and bake for 25 minutes on the middle tray.

Allow the cake to cool well and turn upside down onto a plate.

Use a sharp knife to cut a circle about 2 cm from the edge. With a spoon, lift out the middle part of the cake. But be careful not to pierce the base!

Spread the base with apricot jam…

... and cover with strawberries.

Make the cake jelly according to the package instructions and pour over the strawberries. Again, make sure that it is no longer boiling hot.

Finally decorate the side of the cake with whipped cream, possibly sprinkle with chopped pistachios. (That's what I intended, but my boys were strictly against it...)

Enjoy!