Strawberry Custard Cakes
Nutritional values
(Percentage of daily recommendation)
| Calorie | 669 cal. | (32 %) | ||
| Protein | 19 g | (19 %) | ||
| Fat | 23 g | (20 %) | ||
| Carbohydrates | 95 g | (63 %) | ||
| Sugar added | 55 g | (220 %) | ||
| Roughage | 5.5 g | (18 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 2.7 μg | (14 %) | ||
| Vitamin E | 6.3 mg | (53 %) | ||
| Vitamin K | 13.6 μg | (23 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 5.9 mg | (49 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 153 μg | (51 %) | ||
| Pantothenic acid | 2.4 mg | (40 %) | ||
| Biotin | 33.2 μg | (74 %) | ||
| Vitamin B₁₂ | 1.7 μg | (57 %) | ||
| Vitamin C | 87 mg | (92 %) | ||
| Potassium | 603 mg | (15 %) | ||
| Calcium | 188 mg | (19 %) | ||
| Magnesium | 74 mg | (25 %) | ||
| Iron | 4.2 mg | (28 %) | ||
| Iodine | 23 μg | (12 %) | ||
| Zinc | 2.7 mg | (34 %) | ||
| Saturated fatty acids | 5.8 g | |||
| Uric acid | 52 mg | |||
| Cholesterol | 461 mg | |||
| Complete sugar | 69 g |
Ingredients
- For the Sponge Cake
- 4 eggs
- 1 pinch salt
- 120 grams sugar
- 80 grams Pastry flour
- 40 grams cornstarch
- sugar (for coating the tea towel)
- For the Topping
- 60 grams slivered almonds
- 600 grams Strawberries
- 1 Vanilla bean
- 300 milliliters milk
- 3 egg yolks
- 75 grams sugar
- 20 grams Pastry flour
- 1 pinch salt
- powdered sugar (for dusting)
Preparation steps
Preheat the oven to 200°F (approximately 400°F). Line a jelly roll pan (approximately 20 x 30 cm/8 x 12 inches) with parchment.
For the sponge cake: Separate the eggs. Beat the egg whites with a pinch of salt to firm peaks. Beat the yolks with the sugar until thick and light in color. Fold the egg whites into the yolk mixture. Sift together flour and cornstarch over the egg mixture and fold together just until blended. Spread the batter in the pan and bake for about 12 minutes. Remove the sponge cake from the oven, turn out onto a sugared tea towel. Remove the paper and let cool completely.
In a dry sauté pan, toast the almonds until golden brown, then immediately pour into a cool plate and let cool. Cut the cooled sponge in circles 12 cm (approximately 4 ½ inches) in diameter.
Rinse the strawberries, pat dry, and slice off the stem end to make a flat base.
For the custard: Split the vanilla bean lengthwise, scrape out the seeds. Combine the seeds and the pod with the milk and bring to just below a boil. In a bowl, whisk yolks with the sugar until creamy, and then stir in the flour and salt. Gradually add the hot milk to the yolk mixture in a thin stream, stirring constantly. Return to the pot, remove the vanilla pod, and cook stirring constantly, over low heat without boiling.
Let the custard cool slightly, then spread on the sponge cake circles in even layer. Arrange the strawberries with the tips pointing up on the tartlets. To serve, sprinkle with toasted almonds and dust with powdered sugar..
