Preparation of the Strawberry and Cream Crumble Cake

• First, prepare the filling cream.
  Put the egg in a saucepan and mix it thoroughly with the sugar off the heat.
  Add the sifted cornstarch, stirring until smooth, and then gradually add the milk, stirring continuously to avoid lumps.

• Place the saucepan on the heat and keep stirring until the cream thickens. Turn off the heat, stir vigorously, and transfer it to a wide plate, covering it with cling film directly in contact with the cream’s surface.
  Let it cool.
  Wash the strawberries, remove the stems, and cut them into pieces.
  Prepare the base by mixing the flour, sugar, and baking powder in a large bowl.

• Add the cubed butter and knead until you have a sandy mixture.
  Add the egg and knead until incorporated.
  Line the bottom of a 20 cm (8-inch) springform pan with parchment paper.
  Pour half of the dough into the pan and compact it on the bottom by pressing with your fingers, covering it completely without leaving spaces.

• Spread the strawberries over it and cover with the prepared cream.
  Take the remaining dough and crumble it over the cream.
  Bake in a preheated oven, using the fan mode at 340°F (170°C) for about thirty minutes until golden.
  Remove from the oven, let it cool completely in the pan, then transfer your strawberry and cream crumble cake onto a plate.
  Dust with powdered sugar as desired and serve.

  Chez Bibia