"Strawberries! Fruit from the heart.” - A spring delight full of sweet and succulent satisfaction.
Nutrition:
This strawberry cake is not only tasty, but it also provides the nutritional benefits for everyday life. Berries contain high amounts of antioxidants that protect against cancer, due to the presence of ellagic acid and quercetin, which show human tumour cell’s anti-proliferative properties in vitro. They also fight against cardiovascular disease, due to the presence of anthocyanins that not only are responsible for the bright colour of the fruit, but also have cardioprotective properties. The most important antioxidant found in all berries is ascorbic acid (vitamin C). It is particularly prevalent in fresh strawberries. The bioactive compounds found in these fruits are used to create functional food and nutraceuticals. They are also used in folk medicine as a potential remedy for different ailments: strawberries are used as a potential remedy for constipation, due to their diuretic properties.
What You Need (4 servings):
125 g of flour
22.5 g of corn flour
100 g of brown sugar
62 g of butter
1 egg
3 egg yolks
200 g of rice milk
1 teaspoon of vanilla extract
300 g of fresh strawberries
Allergens: eggs, milk, gluten
Method:
For the base, mix your flour, sugar, butter and one egg in a bowl
Let it set for 30 minutes in the fridge
For the custard mixture, mix 3 egg yolks with sugar and milk and sieve in the corn flour in a large bowl
Heat your mixture and whisk it until it becomes dense
Leave it to cool down for 30 minutes
Take the base dough from the fridge and roll it out with a rolling pin
Put your dough in a baking tray and bake for 20 minutes
Once ready, pour your custard on top and decorate with strawberries
Enjoy with the whole family! 🍰
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