Vanilla cream cake with wild strawberries


  • 3 dl flour
  • 100 g butter
  • 0.5 dl water
  • A pinch of salt


  • 3 dl milk
  • 2 dl whipped cream
  • 1 dl sugar
  • 3 egg yolks
  • 3 tbsp flour vanilla sugar

Middle layer:

  • 3 tbsp apricot jam


  • 400 g strawberries (either wild or garden strawberries)
  • 3 tbsp apricot jam
  • 2 tbsp water
To make the base, use your fingers to work the components of the dough until smooth and refrigerate for 30 minutes. For the filling, heat the milk and cream until about to boil. Whisk the egg yolks with sugar, add the flour and finally, while heating, also the milk mixture. Cook, stirring constantly, until the cream thickens, and remove from the heat.
Line the base and sides of a round tin and bake at 180 °C for 10 minutes. Spread an even layer of jam on the hot base and pour the cream over it. Bake for a further 30 minutes.
Remove the cake from the oven, cover with wild strawberries (or sliced garden strawberries) and brush with a mixture of water and jam. Allow to cool before serving. Idea: the magazine Kodukiri