Shortcrust cake not only with strawberries (gluten-free)

Ingredients

Dough:

200 g Nomix flour
65 g butter
65 g powdered sugar (including vanilla)
0,8–1 dl milk
1 yolk
ca. 5 g baking powder
lemon peel

Cream:

500 ml milk
1,5 package vanilla pudding
100 g butter
80 g sugar
1 vanilla sugar

ca. 500 g strawberries or other fruit

How to prepare

Mix the dry ingredients adding the softened fat, milk and egg. Knead well and let the ready dough stand in cold for about 1 hour. Press the dough into a cake form (or roll it flat and use the rolling pin to move it into the form). Use a fork to puncture the cake bottom to prevent the centre form rising. You can also cover the dough with a sheet of baking paper with dry beans on top. Bake for about 20 minutes at 170 °C.

Cook a thick pudding using the milk and let it cool off (stir continuously to prevent going stale). Beat the butter with sugar and gradually add into the cooled off pudding. You can flavour it with a teaspoon (or 2-3) of rum. Fine tune the sweetness as well.

Let the cake base cool off and spread the cream all over it. Decorate the cake with a myriad of fresh sliced strawberries. If you do not serve the cake immediately, you can smear the strawberries with a watered down preserve (to protect them from going stale). You cannot go wrong with a scoop of whipped cream while serving.

Tip: Of course you can replace the pudding with 60 g of corn starch (Maizena). In that case, you will need vanilla extract or aroma to flavour with.

You can replace the sugar with honey.

You can combine the strawberries with other fruits which are just becoming ripe in your garden.