- 5 eggs
- 150 gram sugar
- 150 gram all-purpose flour + extra
- pinch of salt
- butter for coating
- 400 ml cream
- 3-4 tablespoons lemon curd (store-bought or make your own)
- large handful of strawberries
Kitchen equipment needed
- standmixer with whisk attachment or electric mixer
- spring form (26 cm – 10 inches)
- silicone kitchen brush
- silicone spatula
- bread knife (optional)
- Cooling rack
Preparation –30 minutes
PRE-HEAT the oven to 150 degrees celsius or 300 degrees fahrenheit. COAT the spring form with butter using the silicone kitchen brush and dust the spring form with flour.
Use an electric (stand) mixer to mix the eggs and sugar for 5 minutes. They will become very fluffy and become whitish, if not, mix a little longer. Time can vary depending on the mixer you’re using.
SIFT the all-purpose flour along with a pinch of salt and carefully fold it (using a silicone spatula) into the fluffy eggs. POUR the batter into the prepared spring form and bake in the oven for 20 minutes, depending on your oven. Check with a wooden toothpick, if it comes out clean the cake is ready. TRANSFER to a cooling rack and let it cool off completely.
Finishing up the lemon curd strawberry cake — 10 minutes
Now for the lemon curd filling. Simple WHIP up the cream and add the lemon curd, so easy and delicious! Use a bread knife to divide the cake in half. ADD some of the lemon curd in between and place the other half of the cake on top. DIVIDE the rest of the lemon curd mousse on top of the cake, don’t forget the sides.
RINSE the strawberries and remove the stems. CUT the strawberries in halves and decorate the cake, enjoy!