Heavenly Sunken Strawberry Custard Cake: A Sumptuous Dessert That Melts in Your Mouth

Step into a delightful realm of sweetness with this Heavenly Sunken Strawberry Custard Cake. This cake masterfully combines the richness of a smooth custard with the freshness of juicy strawberries, all nestled in a soft, buttery cake. Each slice offers a visually stunning profile with bursts of red from the strawberries and swirls of creamy custard, making it as beautiful as it is delicious.

Why You’ll Love This:
This cake is a feast for the senses! The combination of fluffy cake, creamy custard, and fresh strawberries provides a perfect balance of texture and flavor. It’s not overly sweet, allowing the natural sweetness of the strawberries to shine through, complemented by the subtle vanilla hint in the custard. This dessert is ideal for those who appreciate a sophisticated twist on classic flavors.

Perfect Occasion:
This Sunken Strawberry Custard Cake is perfect for spring and summer gatherings, brunches, or any festive occasion that calls for a special dessert. It’s also a wonderful choice for afternoon tea or as a celebratory dessert at family dinners. Whether it’s a birthday, an anniversary, or just a casual get-together, this cake will be a hit!

Decoration Tips:
To enhance the cake’s appearance, arrange extra fresh strawberry halves on top before serving. A dusting of powdered sugar not only adds a touch of elegance but also complements the strawberries’ tartness. Consider placing a few mint leaves among the strawberries for a pop of color and a refreshing contrast.

Ingredients:

• Cake:
  • 150 grams of softened butter
  • 150 grams of sugar
  • 3 eggs
  • 200 grams of flour
  • 2 teaspoons of baking powder
  • A pinch of salt
  • 100 ml of milk
  • 250 grams of fresh strawberries, washed and halved
• Custard:
  • 250 ml of milk
  • 1 teaspoon of vanilla extract
  • 40 grams of sugar
  • 20 grams of cornstarch
  • 2 egg yolks

Instructions:

1. Preheat your oven to 180°C (356°F). Prepare a 20 cm (8 inch) springform pan by lining it with parchment paper or greasing and flouring it.
2. For the custard, heat the milk in a saucepan until warm but not boiling. In a separate bowl, blend the cornstarch, sugar, and egg yolks until smooth. Gradually whisk in the warm milk, then return the mixture to the saucepan. Add vanilla and stir over low heat until it thickens. Allow to cool, stirring occasionally.
3. In a mixing bowl, cream together butter and sugar until light and fluffy. Beat in the eggs one at a time.
4. Combine the flour, baking powder, and salt. Alternately add the dry ingredients and milk to the butter mixture, mixing until smooth.
5. Pour the batter into the prepared pan. Use a piping bag with a large round tip to spiral the cooled custard onto the batter.
6. Arrange strawberry halves between the custard swirls and around the edges of the pan.
7. Dollop any remaining custard over the batter.
8. Bake for 40-45 minutes or until golden and a toothpick comes out clean. Cover with foil if the top browns too quickly.
9. Let the cake cool in the pan on a wire rack for at least two hours before removing.
10. Dust with powdered sugar before serving if desired.

Enjoy this heavenly dessert that promises a delightful combination of textures and flavors, sure to enchant your taste buds!