In the European part of Russia the strawberry season begins around mid-June. Many Russians grow strawberries in the gardens of their country houses datcha or pick sweet aromatic berries in a nearby forest. In Russian, big garden strawberry is called “клубника” [klubníka] and small wild strawberry “земляника” [zimliníka]. The Russians love making (and eating) strawberry jam. But a cake with fresh strawberries is also irresistible.
|100 g (=1/2 cup)||sugar|
|150 g (=5.3 oz)||butter|
|250 g (=2 cups)||flour|
|2 tsp||baking powder|
|1 tbsp||vanilla powder|
|1 tsp||lemon juice|
|500 g (=1.1 lb)||strawberries|
- Separate egg whites from their yolks. Blend egg yolks with sugar and 1/2 tbsp vanilla powder.
- Add soft butter, flour and baking powder. Mix well until crumbs are formed. Set 2 tbsp of crumbs aside.
- Clean and quarter strawberries.
- Grease a baking or a springform pan. Line bottom with crumb dough.
- Preheat oven to 180C/355F and bake the bottom of the cake for about 20-25 minutes.
- Blend egg whites with lemon juice and 1/2 tbsp vanilla powder. Don’t whip!
- Take baking pan out of the oven. Arrange strawberries on the bottom of the cake. Sprinkle dough crumbs over and cover with the egg white-mixture. Bake for another 10 minutes.
Substitute strawberries with other fruit or jam. If using jam as a filling, spread jam evenly over the dough right in the beginning. Sprinkle dough crumbs over. Bake 25-30 minutes, top with egg white-mixture and bake for another 5 minutes.
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