Strawberry Strudel

This recipe was pointed out to me by the gorgeous Megsie, with the message, that I must make it, and that she had received marriage proposal in return.

After that, how could I not!

And so, I made it in celebration of my friends returning from the US, and brought the leftovers into the office. Its not too heavy, with a gorgeous tangy fruit centre and a crusty golden topping.

Everyone has not stopped raving about it. Its my best work yet I think. Between you and I, this has nothing to do with me, it’s the recipe, so try it.

3/4 cup (165g) caster sugar
320g plain flour
1 tsp baking powder
1/2 tsp bi-carb soda
240 g chilled butter, in cubes
1 cup (240g) sour cream
1 egg, lightly beaten
2 tsp vanilla extract
2 tsp brown sugar

Strawberry puree
2 tsp cornflour
2 tsp vanilla extract
225g strawberries
3 tbs strawberry jam

Start with the puree, make a paste with the cornflour and vanilla. Puree the strawberries, jam and paste in a blender and keep separate.

Preheat oven to 170C and grease a spring-form pan (23cm).

Mix the sugar, flour, baking powder and bi-carb in a large bowl.

Using your fingertips, rub the cubes of butter till its like crumbs. Remove 1/2 a cup of this mixture and then add the sourcream, egg and vanilla to the large bowl and mix well.

Use a little over half the batter as the base and spread over the bottom of the pan spreading up the sides of the pan.

Next pour on the strawberry puree, making sure its even.

Cover with the remaining cake mixture.

Now back to the reserved crumble. Add the brown sugar and mix through lightly with a fork and sprinkle over the cake.

Bake for 45 minutes or until golden brown and firm.

Allow to cool and serve.

S