Recipe for Little Strawberry House

Molly cake: whip the liquid cream into whipped cream and set aside, in a bowl beat 333g of sugar with 200g of eggs, then add the flour and baking powder.

Then gently mix the preparation with the whipped cream. Grease a high mold lined with parchment paper and pour in the batter, bake at 150° for 90 minutes.

Pastry cream: Bring the milk to a boil with 50g of sugar, meanwhile beat the eggs with the remaining 50g of sugar.

When the blanching mixture is ready, add the cornstarch and 50g of flour while letting the mixer (whisk) run more slowly, then add half of the warm milk.

Heat the other half of the milk once more and pour in the previous preparation while whisking. When it has thickened well, stop the cooking, place the cream in a clean dish, and cover with plastic wrap. Let it cool to room temperature.

Remove the butter from the fridge well in advance, and when the pastry cream and the butter are at the same temperature, gradually mix the cream with 200g of butter.

Cut the completely cool cake into three layers and fill it with this cream, adding washed and sliced strawberries at each layer.

To finish, beat the remaining 200g of softened butter and gradually add the powdered sugar, loosening it with 1 or 2 tablespoons of milk and flavors. Divide this quick buttercream into several bowls and add the desired food colorings. Transfer it to a piping bag with a nice tip, and then all that's left to do is to decorate with figures and doors and windows made of fondant.