- Prepare the Base:
- Preheat the oven to 180°C (350°F).
- In a bowl, mix the flour, sugar, melted butter, egg, vanilla extract, baking powder, and salt until you get a smooth dough.
- Spread the dough in a greased and floured cake tin (about 22 cm in diameter), leveling it with a spatula.
- Bake for 20-25 minutes, or until golden. Let it cool completely.
- Make the Milk Cream:
- In a saucepan, mix the milk, sugar, and cornstarch until smooth.
- Cook over medium heat, stirring constantly, until the mixture thickens (about 5-7 minutes).
- Remove from heat, add vanilla extract, and let the cream cool.
- Once cooled, gently fold in the whipped cream to make a light and fluffy filling.
- Prepare the Strawberry Jelly:
- Soak the gelatin in cold water for 5-10 minutes if using sheets. If using powdered gelatin, dissolve it in 50ml of warm water.
- In a saucepan, combine the pureed strawberries and sugar. Heat over low heat until the sugar dissolves.
- Add the gelatin to the strawberry mixture and stir until completely dissolved. Let it cool slightly.
- Assemble the Cake:
- Spread the milk cream over the cooled cake base, leveling it with a spatula.
- Pour the cooled strawberry jelly over the milk cream, ensuring an even layer.
- Refrigerate the cake for at least 2 hours, or until the jelly is set.
- Serve and Enjoy:
- Carefully remove the cake from the tin and serve cold. Garnish with fresh strawberries if desired.
🍓 Tips:
- For added flavor, you can sprinkle a bit of lemon zest into the milk cream or add a splash of strawberry liqueur to the jelly layer.
- This cake is perfect for a summer treat or any festive occasion.
Buon appetito!
vedere di più nella pagina successiva
