Strawberry Cream Castella Cake

Step 1

Add sugar, honey, and vanilla extract to the eggs, mix, and place on a pot of hot water, stirring, and simmer until the temperature reaches 40 degrees.

Step 2

Remove the bowl from the pot, put the bowl of unsalted butter and milk on top, melt it, and whip the egg to make fine and rich foam.

Step 3

Divide the soft flour and baking powder into 2 batches, sift and mix. Add a little bit of melted unsalted butter and milk, mix, then add to the main dough and mix.

Step 4

Pour it into a 16cm square mold, flatten it, and bake it in an oven preheated to 160 degrees for 35 minutes, then take it out of the mold and cool it.

Step 5

Use chopsticks to make holes in the top of the cooled cake.

Step 6

Add condensed milk to cold whipped cream and whip until horns stand. Put 100g in another bowl, add cut strawberries to the remaining cream, mix, put in a piping bag, squeeze the hole into the cake, and fill the cake with cream.

Step 7

Naturally apply the remaining cream on the top and decorate with strawberries.