Strawberry and Custard Cake
8 servings
60 minutes
Strawberry and custard cake is a refined combination of delicate shortcrust pastry, a rich chocolate layer, and airy cream topped with juicy strawberries. This dessert has roots in Russian cuisine, where baking traditions have been passed down through generations. Its taste is harmonious: the sweetness of the cream is complemented by the slight tartness of fresh berries, while the chocolate layer adds depth and richness. This cake is perfect for festive occasions, romantic evenings, or simply cozy family tea times. The lightness of the cream and freshness of the strawberries make it enjoyable even in hot weather. Variations in decorations allow for adapting the recipe to any taste—grated chocolate, coconut flakes, or nuts add extra texture. This cake symbolizes home comfort and care, filled with the aroma of childhood and the joy of sweet moments.
1
Mix 100 grams of softened butter with powdered sugar using a fork. Add 1 egg and mix. Gradually add 200 grams of flour, mixing quickly (no more than 2 minutes).
- Butter: 270 g
- Powdered sugar: 100 g
- Chicken egg: 3 pieces
- Wheat flour: 2 tablespoons
2
Immediately roll out the dough and place it in an ungreased mold. Distribute it by hand across the bottom and sides. Place it in the refrigerator for 30-40 minutes.
3
Bake the cake base in the oven at 200 degrees for 20-30 minutes. Remove and let cool.
4
We melt chocolate in a water bath or microwave, adding 1-2 tablespoons of milk. We use the resulting mass to coat the cake base.
- Dark chocolate: 100 g
- Milk: 250 ml
5
Let's start with the custard. In a saucepan, combine 2 eggs, sugar, and 2 tablespoons of flour, and mix. Pour in the milk and mix again, then place on the heat, bringing to a thick consistency for 5-7 minutes, stirring continuously (I started on low heat, afraid it would burn, for about 5 minutes, then turned to high heat and mixed for another 2 minutes), cool to room temperature. Add 160 grams of melted butter to the mixture and stir. Spread the prepared cream over the cooled chocolate.
- Chicken egg: 3 pieces
- Sugar: 1 glass
- Wheat flour: 2 tablespoons
- Milk: 250 ml
- Butter: 270 g
6
Place the strawberries on top and refrigerate for at least 1 hour. You can sprinkle grated chocolate, coconut flakes, and any other decoration of your choice over the strawberries.
- Strawberry: 250 g
- Dark chocolate: 100 g