Strawberry cake

Mix the yeast in the water.

Put everything in a kitchen robot with the K-Palet.

Let everything mix briefly until you get more or less a ball.

Don't knead too long, that gives an elastic dough!

Pour everything out on your worksheet, knead briefly into a ball with some extra flour.

Wrap in plastic foil and let it stiffen in the fridge for 2 hours.

Meanwhile, make your pastry cream.

Beat the yolks with sugar, vanilla energy, cornflour and a dash of milk.

Bring the milk to the boil with the scraped vanilla stick.

Pour half of the boiling milk to the egg mixture, beat loose.

Pour everything together in the pot and bring to the boil while stirring, let it simmer for 1 minute while stirring.

Pour in a bowl and cover with plastic foil to not form a skin, let it cool completely.

Warm the oven for 180 °.

Roll out the dough with some flour up to 3 to 4 mm, or roll out between 2 baking papers if you feel more secure.

Grease the baking tin and dust all around with flour.

Place the dough in it, push well into the sides and roll your rolling roll over the shape, so you uniformly cut away the excess dough, pierce holes in the soil with a fork.

Put the pastry cream in a piping bag and spray it evenly on the bottom of the cake.

Bake for 20 to 25 minutes.

Allow to cool completely.

Mix the jelly with the lemon juice.

Cut the strawberries in half and arrange on the cake.

Spread the strawberries with the jelly.

Finish the side of the cake with powdered sugar.