This recipe is over 100 years old. My grandmother taught it to me.

 

Ingredients:

For the cake:

130 ml

Milk

130 ml Water

20 g Sugar (1 tablespoon + 2 teaspoons)

1 teaspoon salt

100 g Butter

160 g Flour (type 00)

5 eggs

For the filling:

120 g custard powder

700 ml Milk

2 egg yolks

120 g Sugar

1 vanilla pod

250 g Butter

500 g Strawberries

Icing sugar for decoration

Preparation:

Preparation:

Preparing the dough:

Heat the milk, water, sugar, salt and butter in a saucepan until the butter is completely melted.

Remove the saucepan from the heat and add all the flour, stirring thoroughly until a ball of dough forms.

Return the saucepan to the stove and cook for a few minutes over low heat, stirring constantly, until the mixture starts to pull away from the sides of the saucepan.

Leave to cool slightly, then add the eggs one at a time, mixing well after each addition, until a smooth and even dough is formed.

Baking the dough:

Preheat the oven to 230°C.

Spread the dough onto a baking tray (45 x 35 cm) lined with baking paper and smooth the surface with a spatula.

Bake for 10 minutes at 230°C, then reduce the temperature to 200°C and bake for a further 10 minutes or until golden brown.

Leave to cool completely.

Prepare the filling:

In a saucepan, heat the milk with the vanilla pod (halved and scraped out).

In a bowl, whisk the vanilla powder, egg yolks and sugar.

Stir the egg yolk mixture into the hot milk until the vanilla cream thickens.

Remove the saucepan from the heat and leave to cool completely.

Beat the room temperature butter until fluffy and add to the cooled vanilla cream. Mix until smooth.

Assemble the cake:

Cut the cooled cake in half horizontally.

Spread a layer of cream on the bottom half of the cake and top with half of the sliced ​​strawberries.

Place the other half of the cake on top and spread another layer of cream on top.

Garnish with the remaining strawberries and sprinkle with powdered sugar.