Strawberry Cream Pie

For the strawberry cream pie, first prepare the dough. For the dough, beat the eggs with the sugar until foamy. Stir in the flour, custard powder, salt and baking powder.

Bake in a cake pan in a preheated oven at 200 °C for about 15-20 minutes. After cooling, divide into 2 layers.

For the cream, puree 500 g of the strawberries, chop the remaining 100 g into small pieces. Mix the strawberry puree with the sugar, mix with the custard powder and bring to the boil, let cool.

Whip the butter with the powdered sugar and add the custard by the spoonful, whip well, then fold in the strawberry pieces.

Spread one part of the cream on the cake base, put the second one on top, spread cream on top and all around.

Chill the cake. Make a ring of aluminum foil around the cake. Prepare cake jelly according to package instructions and empty onto the cold cake.

When the jelly has cooled, remove the aluminum foil ring.

Preparation Tip:

You can also make the strawberry cream cake with clear jelly and spread sliced strawberries on the cream before frosting. This looks especially pretty.

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