There are recipes that are more than just a sequence of ingredients and preparation steps – they are a piece of living family history. This recipe, over 100 years old, is exactly one of them. My grandmother taught it to me, and ever since, it has accompanied our family to special occasions, celebrations, and cozy afternoons. Every bite awakens childhood memories and the aroma of freshly baked cake wafting through the kitchen.
This recipe is over 100 years old. My grandmother taught it to me.
Ingredients:
For the cake:
130 ml milk
130 ml water
20 g sugar (1 tablespoon + 2 teaspoons)
1 teaspoon salt
100 g butter
160 g flour (type 00)
5 eggs
For the filling:
120 g instant pudding mix
700 ml milk
2 egg yolks
120 g sugar
1 vanilla bean
250 g butter
500 g strawberries
Icing sugar for decoration
Preparation:
To prepare the dough:
Heat the milk, water, sugar, salt, and butter in a saucepan until the butter is completely melted.
Remove the pan from the heat and add all the flour, stirring vigorously until a dough ball forms.
Return the pan to the heat and simmer for a few minutes, stirring constantly, until the mixture pulls away from the sides of the pan.
… Let cool slightly, then add the eggs one at a time, stirring well after each addition until a smooth, even batter forms.
Bake the batter:
Preheat oven to 230°C (450°F).
Spread the batter onto a 45 x 35 cm (18 x 14 inch) baking sheet lined with parchment paper and smooth the surface with a spatula.
Bake for 10 minutes at 230°C (450°F), then reduce the temperature to 200°C (400°F) and bake for another 10 minutes, or until golden brown.
Let cool completely.
Prepare the filling:
Heat the milk with the vanilla bean (halved and scraped) in a saucepan.
Whisk together the vanilla powder, egg yolks, and sugar in a bowl.
Whisk the egg yolk mixture into the hot milk until thickened. Tap the photo to see the full recipe.
