1 1/2 cups all-purpose flour
1/2 teaspoon salt
2 teaspoons active dry yeast
1/4 cup unsalted butter or margarine (60g)
1/3 cup milk
1 egg
6 sliced strawberries
Cobertura:
60g softened butter
1/2 cup confectioners' sugar
nutmeg and cinnamon to taste
1 1/2 cups all-purpose flour
1/2 teaspoon salt
2 teaspoons active dry yeast
1/4 cup unsalted butter or margarine (60g)
1/3 cup milk
1 egg
6 sliced strawberries
Cobertura:
60g softened butter
1/2 cup confectioners' sugar
nutmeg and cinnamon to taste
Sift together flour, salt, and yeast
Add the butter or margarine in small pieces, mixing until a granular consistency is reached
Mix the milk with the beaten egg and add it to the flour mixture, stirring well
The dough should be quite firm
Press the dough evenly into the bottom of a baking dish approximately 39 x 26 x 30 cm
Peel the strawberries, cut them in half, remove the seeds, and slice them
Place the slices on top of the dough in the baking dish, overlapping them slightly
Bake in a hot oven for 25 minutes
While the cake is baking, prepare the topping by whipping together the butter, confectioners' sugar, and spices
Remove the cake from the oven, spread the topping over the strawberries, reduce the oven heat slightly, and bake for an additional 20 minutes
Serve warm
Bake the first part in the morning
Have the topping ready and bake the second part at night.
