Danish Strawberry Cake

Preheat oven to 400 F (200 C)

Cake:

Butter a spring form (ca. 9-10 inches / 24 cm in diameter) or cut a piece of baking (wax paper) the same size as the spring form.

Beat the egg and sugar until light and creamy. Sift the flour and baking powder and gently fold into the egg mixture. Pour into the buttered or lined spring form and bake in the lower part of the oven for about 30 minutes or until cake springs back when touched lightly. Set aside to cool. When completely cooled, cut into three layers with a long, sharp knife or use a firm string.

Filling:

Rinse, hull and drain the strawberries. Take about half of strawberries and slice them in half lengthwise. Leave the rest for the top of the cake. Take the bottom of the three cake layers and place on a serving dish (or a large Tupperware cake holder if you have one) and brush gently with half of the orange juice, spread lightly with strawberry jam and top with half of the vanilla pudding (custard). Place the second cake layer on top, brush gently with the rest of the orange juice, top with the rest of the vanilla pudding (custard) and top with the sliced strawberries. Use enough strawberries to cover the layer of cake, but not too thick or it will be difficult to slice.

Place the third cake layer on top, brush with a little more orange juice (optional), cover and place in an air-tight container (like a Tupperware cake holder) and leave in a cool place (refrigerator is fine) for 4 to 6 hours. Just before serving, whip the cream (you should have about 2 cups whipped cream), spread over the top of the cake (it’s o:k if the whipped cream runs a bit over the sides), top with the rest of the strawberries. If the strawberries are small or medium sized, place them whole on the cake, otherwise slice them in half. For a Danish birthday, candles and small Danish flags are placed on the cake. Serve as a dessert or on a wonderful, warm afternoon with coffee or tea.

Pudding

Blend sugar, cornstarch and salt in a medium sized saucepan. Combine milk and egg yolks and gradually stir into sugar mixture. Cook over medium heat stirring constantly until mixture thickens and boils. Boil and stir 1 minute. Remove from heat, stir in butter and vanilla, cover with paper and set aside to cool.