Summer strawberry cake

What do you need:

Ingredients for the pastry cream:

Ingredients for the shortcrust pastry:

Ingredients for the finish:

How to make this delicious cake:

Preparation of the shortcrust pastry:

Stir the soft butter into a very soft cream. Add the vanilla powder and almond flour to the butter.
Mix the Extra Sweet with the butter.
Sift the flour with the baking powder and pour it onto the work surface. Make a flower circle with it.
Sprinkle the salt on the edge of the flour. Put the butter-stevia mixture in the center of the flower circle. Now slide the egg into the well.
Mix the flour into the butter-stevia mixture with your hands. Do not knead the dough, but make sure that all ingredients are well mixed.
Wrap the dough in foil and keep in the fridge for at least half an hour.
Line a pie pan evenly with the dough.
Place the cake tin in the fridge for half an hour.
Preheat the oven to 190 degrees. Place baking paper on the dough and blind bake the pie with baking peas for about 20 minutes.
Immediately after baking, shake out the baking peas, remove the baking paper and let the cake tin cool on a wire rack.

Preparation of the pastry cream:

Split a vanilla pod and scrape out the marrow. Add this to the milk and bring to a boil.
Meanwhile, mix the egg yolks, stevia and Kuzu/cornflour with a whisk until you have a smooth mass.
Pour some boiling milk on top and stir well. Pour the mixture back into the milk and bring the pudding back to the boil.
Immediately transfer the warm pudding to another bowl and place in ice water. Stir so that no skin can form and the pudding cools immediately.

For the finish:

Fill a piping bag with the pastry cream and fill the cake with it.
Wash the strawberries and dry them carefully. Cut them in half and place them on top of the cream of your choice.

Tasty!