Trine Hahnemann’s Traditional Strawberry Cake

Method

1. Preheat the oven to 190°C/375°F/Gas Mark 5.

2. Beat the grated marzipan with the sugar in a mixing bowl (you get the best result using an electric mixer), then add the butter and beat again until smooth. Add the eggs one at a time, beating between each addition, until the mixture is even and smooth, then fold in the flour or corn starch.

3. Pour the dough into a buttered round baking tin 24 centimetre. Bake for 25 minutes.

4. Remove from the oven and cool down.

5. Now melt the chocolate over steam, add the butter and mix well.

6. When the marzipan base is cooled down, spread the chocolate evenly over it.

7. When the chocolate has set on the marzipan base, it is time to make the cream.

8. For the cream: Cut the vanilla pod in half lengthways and scrape out the seeds with the tip of a knife. Put the vanilla seeds with the single cream in a saucepan and heat until steaming hot.

9. Meanwhile, whisk the egg yolks and sugar together in a mixing bowl until the mixture turns pale and fluffy, then whisk in the corn flour.

10. Stir one-third of the hot cream into the egg mixture, then pour the egg mixture into the saucepan. Stir over a low heat until it starts to thicken. Remove from the heat and leave to cool.

11. When the cream filling is cold, whip the double cream until it forms stiff peaks and fold it in the cream.

12. Carefully rinse the strawberries in cold water, remove the little flower and cut in half, dry them carefully. Place the red currant jelly in a piping bag.

13. Whip the cream quite firm, fold into the cold custard, place on top of the chocolate 2 centimetres from the edge, form into a little pyramid shape.

14. Cover it with the strawberries, place small dollops of jelly in between the strawberries, decorate with flowers. Serve right away or keep in refrigerator until ready to be served.