How to make the dough:
Heat the milk, water, sugar, salt and butter in a saucepan until the butter is completely melted.
Remove the saucepan from the heat and add all the flour, stirring vigorously until a dough ball forms.
Return the saucepan to the heat and cook for a few minutes, stirring constantly, until the mixture starts to pull away from the sides of the saucepan.
Let it cool slightly, then add the eggs one at a time, stirring well after each addition, until you have a smooth and even batter.
Bake the dough:
Preheat the oven to 230°C.
Distribute the dough on a 45×35 cm baking tray lined with baking paper, and smooth it out with a spatula.
Bake at 230°C for 10 minutes, then reduce the temperature to 200°C and bake for a further 10 minutes, until golden brown.
Let it cool completely.
Prepare the filling:
Heat the milk with the vanilla pod (halved and scraped out) in a saucepan.
Mix the vanilla powder, egg yolks and sugar in a bowl.
Pour the egg yolk mixture into the hot milk, stirring constantly until the custard thickens.
Remove the saucepan from the heat and leave to cool completely.
Whip the butter at room temperature and add it to the cooled custard. Mix until you get a smooth cream.
How to assemble the cake:
Cut the finished cake in half horizontally.
Spread a layer of cream on the bottom of the cake and cover with half of the sliced strawberries.
Place the other half of the cake on top and spread another layer of cream.
Decorate with the remaining strawberries and sprinkle with icing sugar.
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