French strawberry cake

Name: french strawberry cake
Cook time: 25 min
Total time: 145 min
Yield: 8
Cuisine: French
Ingredients: 155 g unsalted butter or margarine; 250 g wheat flour; 125 g white caster sugar; 12 g vanilla sugar bag of 8 g; 1 medium sized egg; 375 g mascarpone container of 250 g; 3 el liquid honey; 4 leaf gelatin; 300 g fresh strawberry; 1 tl fine cristalsugar; 2 el tap water

Cake in French, with a crispy crust, creamy inside and a sweet topping of strawberries.

Ingredients

Kitchen Stuff

1 food processor
1 rolling pin
1 cake mold (Ø 28 cm)

Directions

Preheat the oven to 180 ° C.
Cut the butter into cubes. Put the flour, white caster sugar, butter, vanilla sugar and the egg in the food processor and mix into a coherent dough.
Knead briefly by hand and roll out with a rolling pin on a floured worktop into a round piece with a diameter of 30 cm.
Grease the cake tin with some butter, cover the bottom and the edges of the mold with the dough. Prick holes in the soil with a fork.
Bake in the middle of the oven for about 30 minutes until lightly browned and done. Remove from the oven and leave to cool in the form in 1 hour.
Stir the mascarpone into a bowl with a fork and mix in the honey. Divide the mascarpone mixture over the cake base.
Soak the gelatine in cold water for 5 minutes. In the meantime, remove the crowns of the strawberries and cut into segments.
Place the strawberries on the mascarpone mixture in the form of tiles. Start with the crust and work inside.
Put the granulated sugar with the water in a saucepan and let the sugar roast. Squeeze out the gelatine and let it leach into the sugar water.
Brush the strawberries with the sugar water. Cover the cake with cling film and let it stiffen in the refrigerator for at least 30 minutes.