The crazy and fragrant summer strawberry season is in full bloom. This year I like strawberry cocktails the most. I add other fruit, and the strawberries are so sweet that I don't need to add any sugar. My favourite is a combination of strawberries with melon, or pear and apple juice with peppermint leaves.

As usual during the weekend I prepared a cake. This time it was a strawberry shortbread cake with blancmange and crumble topping. Everything fit together nicely. I think that this cake could be excellent with more sour fruit. Cherries, redcurrants or plums come to mind. I have to realize this idea.

The idea for this cake comes from www.moniamieszaigotuje.blogspot.com.

Ingredients:
dough
0.5 kg of flour
1 teaspoon of baking powder
200g of sugar
200g of butter
1 egg
1 egg yolk
3 tablespoons of cream
blancmange
2 packets of powdered blancmange
0.75 ml of milk
3 tablespoons of sugar
additional ingredients
strawberries

Heat the oven up to 180 degrees C.
Put the flour on a baking board, make a large dimple in the flour and put the other ingredients of the dough inside it. Chop it all up with a knife. When you have the consistency of crumble topping, you have to knead the dough quickly. Divide the dough into two parts – 2/3 and 1/3. Cover the pieces of the dough with plastic wrap and put them into the freezer. Prepare the thick blancmange. Stir the blancmange powder in 250ml of milk and the sugar. Cook the rest of the milk. Take the milk off the heat and pour the blancmange mixture into it. Boil for a while, stirring constantly. Turn off the heat. Clean the strawberries and remove the shanks. Cut the bigger strawberries in half. Grate the bigger part of the dough onto a baking sheet. Put the hot blancmange onto it. Arrange the strawberries on the blancmange and grate the rest of the dough onto the top. Bake for 50 minutes.

Enjoy your meal!

Try also:
Apple pie: my favourite cake
Crunchy rhubarb tart with crumble topping
Plum tart with almonds