Strawberry Pot Pie

For the pastry base of the strawberry and topping cake, mix butter, eggs, sugar, vanilla sugar, cinnamon, rum and milk until fluffy. Stir in flour and baking powder. Line a springform pan with baking paper, pour in batter and bake at 160 degrees for 35 minutes (After 25 minutes, do knitting needle test!).

Brush top of cake with strawberry jam while still hot, let cool in pan.

Cream: Blend all ingredients except food coloring. Divide between two bowls, color one half pink with red dye (LITTLE DYE, COLOR VERY STRONG!), refrigerate for one hour.

Strawberries: Clean and dice strawberries. Marinate with lemon juice and sugar in refrigerator for 1 hour.

Finish: whisk both creams together. Spread pink cream on the base, spread strawberries on top, press down a little. Smooth white cream on top. Place sliced strawberries in the center as a flower, sprinkle the edge with all-love spice flower mixture.

Chill the strawberry and curd cake in the springform pan for at least two hours. Before serving, carefully peel off the baking paper edge after opening the springform pan.

Preparation Tip:

I lined the entire mold with baking paper. I remove the clamped bottom paper before applying the cream by loosening the ring, placing a plate on the cake and inverting the whole thing. Then peel off paper, topple back with plate. Then I put the paper edge back and close the ring again.

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