Ingredients:
FOR THE DOUGH
5 tbsp softened butter
2 cups flour
½ cup sugar
1 tsp baking powder
2 egg yolks
Zest of 1 lemon
FOR THE FILLING
14 oz strawberries or any
other fruit of your preference
4 cups milk
½ cup of sugar
3 egg yolks
3 tbsp cornstarch
14 oz whipped cream
1 tbsp vanilla
Instructions:
FOR THE DOUGH: Place all dough ingredients in a bowl.
Mix first with a wooden spatula, then knead the dough with your hands.
If dough feels dry, add a bit more milk to soften it. If the dough is too sticky, add a bit more flour. The texture should be soft, not sticky, but also not hard.
Sprinkle flour in a 11 inch (28 cm) circular oven mold. Spread dough in mold with fingers, trying to spread evenly on the bottom and the sides.
Set mold with dough aside.
FOR THE STRAWBERRY FILLING: Wash strawberries. Cut in half and allow to dry.
In a pot, warm the milk until boiling. Then turn off flame and let rest for 10-15 minutes.
In a bowl, mix the egg yolks with the sugar until you have a very creamy soft mixture.
In a separate bowl, mix the cornstarch with a bit of milk to make it watery. Add this to the egg yolk mixture. Mix well.
Add mix to warm milk in the pot and place back on the stove over low heat.
Add the vanilla and cook until mixture starts to thicken.
Once thickened, take mixture out of pot and place in a bowl. Cover with plastic wrap and refrigerate.
FOR WHIPPED CREAM TOPPING: In a bowl, whip the cream until it forms stiff peaks.
(Optional) add sugar to whipped cream.
Add the refrigerated mixture to the whipped cream. Fold in carefully so it does not lose any fluffiness.
TO ASSEMBLE: Preheat oven to 400°F (200 °C)
Spread strawberry mixture all over dough (it’s ok if they overlap a little). Then evenly spread whipped cream over the strawberries.
Place kuchen in oven and bake for 30-40 minutes. Remember that every oven is different, so it is always a good idea to check on the kuchen periodically, so it does not burn.
Allow to cool and serve.
