Ingredients for the base
150 g of 00 flour
150 g of potato starch
250 g of butter
200 g of sugar
2 eggs
2 egg yolks
1 packet of vanilla yeast
1 sachet of vanillin
Ingredients for milk cream
300 ml of milk
300 ml of cream
80 g of sugar
40 g of cornstarch
Ingredients for filling and decorating
300 g of strawberries
50 g of powdered sugar
Preparation
To start preparing the strawberry paradise cake you have to start from the base, that is, from the cake that you are going to fill.
First separate the egg yolks from the whites. The yolks will be processed with sugar to form a well-aerated cream to which you have to add the butter, which you will have left out of the refrigerator for at least a couple of hours so that it is well malleable. Mix everything well and add at this point the flour, the cornstarch, the vanilla yeast and the vanilla that you have previously sifted to avoid the formation of lumps.
Work everything and in the meantime dedicated to the egg whites, which must be stuck to snow firmly and added to the mixture with very delicate movements of the top down to avoid disassembling them. When you have obtained a compact and homogeneous dough you can transfer it inside a 24 cm diameter cake tin previously greased and floured and covered with baking paper.
The paradise cake will be put in preheated oven at 170 ° C for about an hour or until it will be golden on the surface and making a toothpick test the latter will come out dry. Remove the cake and leave aside to cool completely while you are preparing milk cream.
Milk cream
Put the milk inside a saucepan to heat with the sugar and cornstarch. Mix everything before the milk is heated to melt any lumps. When the cream begins to thicken you can transfer it inside a bowl, cover with cling film and leave aside to cool until it has become at room temperature.
In the meantime, devote yourself to the cream, which must be stiff until stiff and then added to the now cold cream. Your milk cream is then ready so you just have to dedicate yourself to strawberries.
Put the strawberries and sugar in a saucepan and leave for a few minutes until the fruit starts to release its juice. At this point take about 1/3 of the strawberries and blend them with an immersion blender. Sift to eliminate impurities. The puree thus obtained will be added to half of the milk cream. At this point everything is ready for the composition of your paradise cake.
Resume the base and reduce it to two discs, eliminating the upper and lower crust. Place the first layer of cake on the serving plate and fill with the white milk cream. Lay the second cake and at this point roll out the strawberry cream.
After that, lay the whole strawberries that you have left aside on top. The strawberry paradise cake will then be refrigerated and compacted for at least a couple of hours before being divided into portions and then served to your guests.
Alternatively you can prepare a cake 7 cold jars.
Storage
The strawberry paradise cake is kept for a maximum of 2-3 days under a glass jar or placed in a refrigerator inside an airtight container.
