Strawberry cake

You are now familiar with the fact that I do not have an oven in the kitchen of the blue box. The costs of the precursor and I would be so happy to see the German fruit cake. In other words, a standard cake base, a layer of fine vanilla pudding with plenty of fruit on top and, as a result, cake topping. There is no cake base without the oven.

Foto: Doreen Düe

From the pan

At the beginning of our mobile life, we used ready-made cake bases in the foreign branches of the German supermarket counters. Well, they taste like finished goods…

so they started experimenting. First with the Omnia Camping Oven: it went so far that I baked a normal mixing cake in it, it had this horizontally fourth and then 4 cake bases, all with a hole in the middle. Firstly, 4 cake bases are a little cake and secondly, the hole bothered me!

Motivated by my baking experiments in the pan, especially with yeast cakes (click here for all my cake recipes from the pan), I went to work fresh and made one cake base at a time. First I tried a sponge dough (I can't do it at all!) and then I tried different stirring dough. Nobody really satisfied me.

But finally I found the perfect recipe for myself!
Since the base of the cake has a smaller diameter than my large (and only) pan, the cake is given a 715 'freestyle look' 715; overall. So I worked campingly without any cake moulds. Nevertheless, it has become pretty, I think. Alternatively, you can also use the ring of a springform mould. Tastes good anyway!
As it is, the precoster only needs to fill up all my baking experiments in a readily available way so that you can now enjoy this recipe!

Foto: Doreen Düe

Foto: Doreen Düe

Ingredients

For the cake base, 24 cm diameter:

1egg
30 g sugar
50 g margarine
50 g flour
1/2 tsp baking powder

For pudding:

200 g milk
20 g starch
10 g sugar
1 tbsp vanillflavour

For the topping:

200 g strawberries
1 tbsp sugar

For pie topping:

120 g water-strawberry juice mixture
5 g lemon juice
8 g starch
10 g sugar

Trim and dice the strawberries.

Put it in a small bowl, sprinkle the sugar over it and leave it to stand for a few hours. This forms strawberry juice, which you will need later to prepare the cake tin.

For the cake base, mix the margarine with the sugar until foamy.

Add the egg and stir in.

Mix the flour with the baking powder and stir into the remaining dough ingredients.

Lay out your pan with baking paper or permanent baking foil.

If the pan is larger than 24 cm in diameter, you can either use a cake ring, a piece of aluminium foil as I do with my camping cake or you can work freehand.

Spread the dough evenly on the base of the pan and place the pan with lid on your hob.

Bake the base of the cake for 30 minutes with the smallest flame or stove setting until you no longer perceive any liquid dough on the top.

Sometimes also checks that the underside does not get too dark. If a lot of condensation collects on the lid, wipe it off so that it does not drip onto the cake.

Before you turn off the hob, make sure that the dough has been baked through by means of a stick sample!

Allow the cake base to cool completely.

For the vanilla pudding, mix 5 tbsp of the milk with the starch and sugar.

Heat the remaining milk in a small saucepan until it almost boils, then add the starch mixture and stir until the mixture begins to thicken. Remove the pan from the hob immediately and stir a little further. Let the pudding cool down a little.

Once the cake base has completely cooled down, you can start with the topping.

Passes the still lukewarm pudding on the floor.

Pour the resulting red stock from the strawberries and distribute the strawberry pieces evenly on the pudding.

Prepares the cake tin: To do this, place the strawberry juice (= 120 g water with strawberry sugar) and all the other ingredients in a small pot and stir together.

The thickness must dissolve completely. Only then will you slowly heat the mixture while stirring constantly until it begins to thicken.

Let the casting cool down for about 10 minutes and then give it over the entire cake, starting in the middle, one tablespoon at a time.

At the end, all strawberries should be covered with the cake tin.

Place your cake in a cool place for at least 1 hour.

Due to the pudding layer, we don't miss the whipping cream, but fortunately there is nothing at all against a white bunny on the red piece of cake.

Your Doreen

Foto: Doreen Düe

The photos were taken at the Oase Tighmert in Morocco, Roxo reservoir and Nazarè northern beach in Portugal.

Blueberry cake
Go to recipe
„Cooking in a motor home is an organisational matter. “
A call to Doreen Düe, who has been living and cooking in a motor home with her partner for ten years.
find out more
Pan-Fired Tarte Flambée
Go to recipe

Strawberry cake

by Doreen Düe | Food blogger with van

From the pan

No matter how, enjoy your delicious strawberry cake with homemade cake bases from your pan!
Fruit cake is great !!

Blueberry cake

„Cooking in a motor home is an organisational matter. “

Pan-Fired Tarte Flambée

Strawberry cake

by Doreen Düe | Food blogger with van

From the pan

No matter how, enjoy your delicious strawberry cake with homemade cake bases from your pan! Fruit cake is great !!

Blueberry cake

„Cooking in a motor home is an organisational matter. “

Pan-Fired Tarte Flambée

No matter how, enjoy your delicious strawberry cake with homemade cake bases from your pan!
Fruit cake is great !!