Bake the tastiest summer cake

Bake the tastiest cake of the summer in our new enamelled baking tin

We have put together a simple and genuinely good recipe for Pinocchio cake – perfect for all the coffee breaks of the summer. In our recipe we have chosen to flavour the cake with strawberries, vanilla cream and whipped cream, but you can of course adapt the filling to whatever you like best.

The recipe is made for our enamelled baking tin 35x20 cm. The tin has straight, high sides that give the cake a really good height and neat, sharp edges – perfect for a beautiful, even cake.

The recipe makes about 10 large pieces. If you are serving even more people, you can simply make two bases and place them on top of one another instead of cutting the cake in half.

This is what you need:

Cake base

• 150 grams butter
• 2 dl caster sugar
• 6 egg yolks
• 1 dl milk
• 1 tbsp vanilla sugar
• 1 tbsp baking powder
• 2,5 dl plain flour

Meringue

• 6 egg whites
• 3 dl caster sugar
• 2-3 dl flaked almonds

Vanilla cream

• 0,5 dl caster sugar
• 2 tbsp cornflour
• 2 egg yolks
• 2 dl milk
• 0,5 tsp real vanilla powder
• 50 grams butter

To decorate

• Strawberries, about 700-1000 grams (depending on how many strawberries you want)
• Cream, about 5 dl
• A little lemon balm for decoration, if you like

Here is how:

Cake base

1. Line an oven dish/baking tin (about 30x25 cm) with baking paper. Tip: fix the paper in place with a little butter around the edges and cut small nicks in the corners to make the paper lie flat (see the picture further down).
2. Set the oven to 150°C (top and bottom heat).
3. Whisk the butter and caster sugar with an electric whisk and add the egg yolks (not the egg whites)
4. Add the milk slowly while you carry on whisking.
5. Mix the plain flour, baking powder and vanilla sugar in a separate bowl. Fold it into the batter with a spatula – do not whisk.
6. Pour the batter into the tin and spread it out evenly.
7. Now for the meringue. Whisk the egg whites to a white foam. Add the caster sugar a little at a time while you carry on whisking, until you have a thick, glossy meringue.
8. Spread the meringue over the cake batter in the tin. Scatter over the flaked almonds – do not be stingy if you like almonds.
9. Bake in the middle of the oven for about 40–50 minutes. The cake is done when a skewer comes out dry.
10. Let the cake cool completely. If you want vanilla cream in the cake, you can make it in the meantime.

Vanilla cream

1. Whisk the sugar, cornflour and egg yolks together in a bowl.
2. Bring the milk to the boil with the vanilla powder. Take it off the heat and whisk in the egg yolk mixture.
3. Lower the heat and warm the cream, stirring constantly, until it thickens. Take it off the hob and stir in the butter until it has melted. Leave to cool.

Assembly

1. Once the cake has cooled, cut it into two pieces across the short side.
2. Spread the vanilla cream and the whipped cream over one half and add sliced strawberries.
3. Place the other half on top like a lid. Finish with a layer of cream and decorate with strawberries, flaked almonds and, if you like, a little lemon balm for colour.

Serving tip:

The cake tastes best freshly made – it is crisp, creamy and full of summer flavours. Avoid keeping it in the fridge before serving, as it then loses its crispness.

Have you tried the recipe, or our new oven tins? Do tell us in the comments what you thought. 🍓🍰