May is coming and soon we will have strawberries growing in the fields. When my children were small, we always went to go and pick them ourselves. What a pain that was; they ate more, it was hot, I had to watch them to make sure they didn’t trample the delicate plants…Oh well, but still fun.
I always made a Strawberry fool, so easy and the girls loved it. I still make it sometimes as a dessert. It looks pretty and it tastes even better.
- Either a pound cake, sponge cake or angled cake. I will give you the recipe of the best sponge cake, but you can also go and buy one…and don’t feel bad for doing that. Sometimes we just don’t have the time to bake a cake (or we’d rather watch Outlander or something else instead).
- 1 quart of organic strawberries, washed and cut into small pieces (yes, organic, because strawberries really retain all the pesticides and fertilizers in their flesh),
- 1 cup of whipping cream, freshly whipped
- 1 cup of mascarpone cheese
- 1 tablespoon of sugar
- 1 tablespoon of grated lemon rind (again, organic)
Mix the whipped cream with the mascarpone, the sugar and the grated lemon rind. Slice the cake you are using into thin slices and put it in a single, glass serving dish, pile the strawberries over, and add a heaping tablespoon of the cream over it.
1 little berry on top and ready it is.
Here is the recipe for my grandmother’s amazing spongecake.
- 6 eggs, separated
- 125 g white flour, sifted
- 125 g white sugar
Preheat the oven to 350. Now beat the egg whites until stiff peaks form. Set aside. Beat the egg yolks with the sugar until you have a creamy mass. Now slowly add the flour and lift it under the creamy egg and sugar . Once all the flour is incorporated, slowly lift the egg white under. Butter a springform and sprinkle a bit of flour in it…twist and turn, so all the butter is coated with a thin layer of flour. Pour the batter in and bake for 20 minutes or until a cake tester come out clean. Remove from oven and let cool on a rack…yummy.