Super fast and super juicy: jerk-sugar strawberry cake
I was in a few appointments last week and did not really notice much of the weather - until today for the first time in weeks, ah which had to wear normal socks again for months!
Phew, that's really not nice, so in the summer.
Due to the dates, I have not even come to the boil this week.
At the weekend, then hopefully the wooden spoon will swing again. And maybe the dough scraper ...
But if time runs out and you still want to make a great cake, I can only recommend this recipe here This strawberry cake is not only fast, it also conjures the summer on the table, thanks to the delicious regional strawberries that are now available everywhere.
Try it out - the Ingredients are often already in the house and the preparation is really minimal.
The cake is not very firm, but remains very loose and juicy and keeps after baking for 1-2 days fresh without getting dry> It tastes particularly delicious when served with vanilla ice cream or whipped cream. Then you can use it to make a wonderful dessert for the summer menu.
Quick strawberry cake
for a baking dish with the dimensions of about 17 x 26 cm, about 8 pieces
100 g of soft butter
120 g of sugar
1 egg, size M
80 g of sour cream
1/2 Tl vanilla extract or 1 Tl homemade Vanilla sugar
120 g flour
1 Tl tartaric baking powder
1 pinch of salt
300 g strawberries, washed, without greens and sliced thin
Butter and flour for the mold
Preheat the oven to 160 ° C. Spread the strawberry slices evenly over it, then sprinkle the brown sugar over it.
Brush the baking tin with butter and sprinkle with flour if necessary.
Spread the strawberry slices evenly over it, then sprinkle the brown sugar over it.