Sponge Strawberry Cake and Strawberry Curd

            First strawberries on a local market always make me feel happy. So when few days ago I saw those little, sparkling, red gems I knew I must make something. With summer almost around corner I think about those slow days on a countryside. 

My family would gather around this old, wood table. Table which, even quite small, was big enough for us. Some of us were sitting, some were walking with a cup of coffee around a house, some were running and playing here and there. Bees flying, trying to get to a sweet piece. Dog barking, wanting to grab our attention. Light pink Peonies in full grace in a garden.

My dear grandma always bake with seasonal fruits. Sometimes it is a sponge cake, sometimes it is simple tart, sometimes more layered cake or torte. The key ingredient is always a freshness...and good, loving heart.

Sponge Cake (based on a recipe from lovely White Plate):

5 farm eggs

130 gram of flour

130-150 gram of sugar (I use less than Liska suggested since I add sweet fruits and syrup)

 4-5 tablespoon of tropical syrup (I had those canned fruits in syrup and use that)

Strawberries - how many you like

Strawberry Curd:

200 gram of strawberries

2 egg yolks

2 tablespoon of brown sugar

1-2 tablespoon of butter

For cake:

Preheat oven 160-180C.

Mix eggs with sugar until they light in color and will extend like twice. You could also use method with separate whisking egg white and egg yolks. In that case you whisk egg yolks with sugar until they pale and thick, and whites with a pinch of salt in stiff peaks. Anyway - now the flour and syrup. Add it -  if you use second method add it just to egg yolks and later whisk slowly white in a mixture. Put a cake mixture into bake pan and put cutted strawberries on it(you can also sprinkle cake with lefted canned fruits). Bake for 40 minutes, until it will be brown and almost dry. Try not to open an oven until it will be at room temperature.

For curd:

Take a pan with heavy bottom. Cut strawberries into small pieces and add sugar. Heat until they will be soft and juicy. If you like more smooth curd - blend them (i did not, i like chunky pieces in curd). Cool down.

Whisk Egg yolks and add to a pan. Heat slowly. Stir. It should thickens slowly - but be careful not to burn it or heat too quickly. Take off from a heat and add butter. Cool in a fringe. Serve with a cake or just on a French toast.