Danish Jordbærtærte (Strawberry cake)
This recipe consists of several steps, some steps can already be done a day before
Ingredients
Shortcrust pastry
- 200 g Cold butter
- 300 g Flour
- 100 g Powdered sugar
- 2 Eggs
Mazarin mass
- 100 g Sugar
- 100 g Marzipan
- 100 g Soft butter
- 2 Eggs
- 50 g Flour
Chocolate ganache
- 40 g Dark Chocolate
- 50 g Cream
Cakecream
- 2 dl whole milk (sød mælk)
- 2 pasteurized egg yolks can be replaced by 1 normal egg
- 40 g Sugar
- 20 g Cornstarch
- 1 Vanilla bean or 2 teaspoons vanillasugar
- we need 200gr of cakecream for this recipe
Vanillacream
- 200 g Cream
- 200 g Cakecream (see above)
- Enough strawberries to cover the cake
Apricot coating
- 4 tbsp Apricot marmelade
- 2 tbsp Water
Instructions
Shortcrust (day before)
- Slice the cold butter into small cubes and put in a bowl and mix together with the flour on low speed
- It can take 3-4 minutes until ready
- Add the powdered sugar and mix it in for about a minute
- After that add the egg
- Mix until the dough is somewhat a consistent dough and then put the dough on a plate
- Make your dough in a ball (don’t knead!) after which you place the ball in the fridge for at least an hour
- Use for this recipe half of the shortcrust pastry (freeze the rest for another cake)
- Roll the dough out on a workspace with some flour on top until it’s about 4mm in thickness
- Warm the oven on 200 degrees top and bottom heat.
- Butter up a cake form with a diameter of 23cm with butter
- Place the dough in the form
- Softly push the dough to the sides and remove the excess dough
Mazarin mass (day before)
- Mix the sugar and marzipan together and then add the diced butter
- When that’s mixed together, add the egg, one at a time and mix to an airy dough
- Then slowly add the flour to this mix and fold it carefully in to the mix
- Distribute the mass evenly on the shortcrust pastry
- Bake on the bottom grid in 20 minutes
- Don’t cook it longer, as then the cake might be too dry
- Take it out of the oven and let it cool down
Chocolate Ganache (day before)
- Break the chocolate in small pieces and heat it slowly up in a small pan together with the cream until the ganache is smooth
- Brush the bottom of the cake with the ganache, all the way to the side, without brushing the side itself with the chocolate and let it cool down
- We actually prefer the chocolate only, without the cream
Cakecream
- Start with taking the seeds out of the vanilla bean and add the seeds to the sugar and mix together
- Put a little of the whole milk (about half a decilitre) in a small bowl and mix together with the corn starch
- Put the rest of the milk carefully in a pan with a thick bottom and add the pasteurized eggs, sugar and the seeds of the vanilla bean. You can also add the bean itself for more flavour, vanilla beans are expensive enough!
- Heat this up while stirring so it can not burn
- Lets say on 6, if you have heat 1-9
- When it’s almost boiling, you can add the mixed corn starch mix to this, all while still stirring!
- Keep stirring until the cream stiffens
- This can take a while, be patient, it will happen after a few minutes
- When the cream has the right consistency, take the pan off the heat and put the cream in a bowl
- Sprinkle some sugar on top of the cream
- Put the bowl away to cool
- You now have cakecream
Vanilla cream
- Mix the cream to a stiff whipped cream
- Add the cake cream carefully through the whipped cream
- Put the vanilla cream on top of the chocolate on the cake
- Make sure the middle is higher than the sides of the cake
- Clean the strawberries and slice in halves
- Place on the vanilla cream
Apricot coating
- Cook the apricot marmalade with a little water and then sieve this and cool down a little
- Brush the strawberries with the cooled down apricot marmalade, it gives the cake a shiny finish and it also keeps the strawberries fresh for longer.
- Enjoy!