Open strawberry cake

Name: open strawberry cake
Cook time: 25 min
Total time: 85 min
Yield: 10
Cuisine: French
Ingredients: 1 portion sweet pie dough see tip; 4 medium sized egg; 125 g granulated sugar; 16 g vanilla sugar bag of 8 g; 40 g wheat flour; 500 ml semi skimmed milk; 500 g fresh strawberry

Strawberry cake with sweet tart dough and pastry cream.

Ingredients

Kitchen Stuff

1 rolling pin
1 low cake mold (Ø 24-26 cm)
1 blind baking
1 baking paper

Directions

Sprinkle the work surface with flour and roll out the dough into a round piece that is 3 cm larger than the shape.
Line the mold with the dough and put the mold in the fridge for at least 30 minutes.
Preheat the oven to 200 ° C.
Place a piece of parchment paper on the dough and place as much baking tin or legumes on it as to cover the bottom almost completely.
Put the shape on the grid slightly above the center in the oven and bake the cake for about 20 minutes.
Remove the legumes and baking paper and put the cake in the oven for about 8 minutes. Allow the cake to cool on a rack.
Split the eggs (egg white is not used) and put the egg yolks in a bowl.
In a bowl with the hand mixer, beat the egg yolks with the sugar and vanilla sugar into a thick cream, which runs like a broad ribbon of the whisk.
Sift the flour and scoop the flour lightly.
Bring the milk to a boil in a pan and pour the milk in a thin stream with the whipped egg yolks.
Let the mixture come to a boil with a constant beating and cook very gently for 3 minutes.
Remove the pan from the heat and allow the cream to cool. Beat very regularly to prevent skin formation.
Put the pastry cream in the cake and smooth it out evenly. Cut the strawberries into slices and divide them in circles over the cream.