Since our Sticky Fingers playdates are closed for the summer and we are not doing any activities with you guys we BAKE! That is what both of my kids enjoy the most - even Maks! They love to sit on the kitchen counter and mix, shift flour, add ingredients and see what comes out of it. I won't even mention taste panel afterwards...it is the whole celebration and they fight who made the most of the cake!:)
It is a strawberry season and since it is a pretty short time when fresh strawberries are available and cheap we are trying to make the most of it. This cake is super easy to make and quick at the same time. It was gone in one day and seemed like the whole family wished we bake it again - soon!
Here is the recipe:
Ingredients:
- 100 g butter
- 2/3 cup caster sugar for baking
- 1 large egg
- half a cup of sour cream 18%
- 1 and 1/3 cup flour
- 1 package of pudding cream (40 g)
- 1 and 1/2 teaspoon baking powder
- 1 teaspoon vanilla extract
- a pound of strawberries, larger halved
- pearl/icing sugar for sprinkling
All of the ingredients should be at room temperature.
Flour, pudding powder, baking powder - sift and put in a bowl.
Cream the butter and sugar in the bowl of the mixer until it is light and fluffy. Add egg and mix. Add the vanilla extract and mix.
Then add sifted dry ingredients and cream, in three rounds, mixing only to combine all the ingredients.
The 22 cm form line with baking parchment paper. Pour the dough inside - it will be very thick but do not worry - this will help to keep the strawberries on top and they won't sink. Put strawberries on top, side by side cut side up.
Bake at 180 ° C for about 45 - 55 minutes or so or until dry stick. Remove, let cool.
Sprinkle with sugar pearls and serve.
We were drinking ice cocoa with it - it really adds some summer taste to it!
Enjoy :-).
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