Yurdgubstorta

Ingredients

• Chicken Egg 4 pieces
• Sugar 10 oz
• Wheat Flour 5 oz
• Potato protein 0 oz
• Vanilla salt 0 oz
• Baking Powder 0 oz
• Milk 15 fl oz
• Cream 5 fl oz
• Whole egg 4 pieces
• Corn Starch 0 oz
• Butter 5 oz
• Strawberry 25 oz
• Chili jam 5 fl oz
• 10% cream 15 fl oz

Step-by-Step Guide

Step 1

Beat 4 eggs with 180 grams of sugar until thick and fluffy. Sift in the flour, potato starch, and baking powder, then add to the eggs along with 1 teaspoon of vanilla sugar.

Step 2

Grease a 20 cm (8 inch) round cake pan with butter. Pour the batter into the pan and bake in a preheated oven at 345°F (350 degrees Fahrenheit) for about 40 minutes. Check for doneness with a toothpick. Allow the sponge cake to cool, then remove it from the pan before slicing it into layers.

Step 3

For the vanilla cream, whisk the egg yolks with 100 grams of sugar and corn starch until smooth. Gradually add the milk and cream, then incorporate the vanilla sugar and mix well.

Step 4

Place the mixture over low heat and, whisking constantly, heat until it thickens, but do not bring it to a boil. As soon as the cream begins to thicken, remove it from the heat and stir vigorously for another minute. Pour the cream into a clean container and cover it with plastic wrap, ensuring it touches the surface of the cream. Allow it to cool to room temperature.

Step 5

Beat the room temperature butter into the cooled vanilla cream using a mixer.

Step 6

Slice 400 grams of strawberries into thin slices. Cut the sponge cake into three layers. Spread a layer of strawberry jam evenly over the bottom layer, then add half of the vanilla cream and half of the sliced strawberries. Cover with the second layer, spreading the remaining vanilla cream and strawberries on top. Place the third layer on top and refrigerate to allow it to soak.

Step 7

Before serving, whip the cream. Spread it on the sides and top of the cake to your liking. Cut the strawberries in half and arrange them on the surface of the cake.