Strawberry Heart Cake

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Strawberry Heart Cake
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Health Score:
5,2 / 10
1 hr 10 min.
ready in 1 hr 40 min.
Ready in


For the shortcrust
150 grams Pastry flour
100 grams cold butter
1 egg
2 tablespoons sugar
½ teaspoon salt
For the vanilla cream
½ liter milk
1 Vanilla bean
5 egg yolks
100 grams sugar
30 grams Pastry flour
1 pinch salt
300 grams ripe Strawberries
powdered sugar (for dusting)
250 grams Legume (such as beans, peas)
How healthy are the main ingredients?

Preparation steps


Preheat oven to 180°C (approximately 350°F).


For the shortcrust, cut butter into small pieces. Mix flour with butter, egg, sugar and salt and knead into a shortcrust. Wrap dough in plastic wrap and refrigerate for 30 minutes. Roll dough out thinly on a floured work surface and line a greased heart shaped baking dish, pushing edges up to form a crust. Poke dough with a fork several times and then sprinkle with dried beans. Place in oven and blind bake until golden brown, about 20 minutes. Remove beans and leave to cool in dish.


Very carefully remove crust from baking dish, taking care that it doesn't break. Place on a serving plate.


For the vanilla cream, cut vanilla pod lengthwise, scrape out vanilla and add pod and vanilla beans to a pot with milk. Bring to a boil. Mix yolks with sugar in a bowl until creamy. Mix in flour and salt. Gradually stir in vanilla milk while stirring and then pour everything back into pot. Remove vanilla pod. Cook over low heat to thicken while stirring often. Do not boil. Pour cream through a sieve, cool and sprinkle with sugar to prevent a skin from forming. 


Pour vanilla cream into shortcrust and smooth. Rinse strawberries, trim, pat dry and cut into slices. Cover cream with strawberry slices. Refrigerate until ready to serve. Dust with powdered sugar and garnish with rose petals if desired to serve.