Strawberry Cake with Cream Filling

Preheat oven to 175˚C. Grease a 26cm round cake tin and sprinkle with flour.

Mix eggs, vanilla powder, lemon zest and sugar in a bowl of an electric mixer for 6-8 minutes or until mixture becomes thick.

Add the flour while folding the mixture constantly gently using a metal spoon.

Pour the cake mixture over the prepared cake tin. Place in a preheated oven for 40-45 minutes or until when inserting a skewer in the center comes out clean. Set aside to cool.

To make the filling: Mix water and Nestlé® Sweetened Condensed Milk in a saucepan and bring to boil.

Mix eggs, vanilla powder, corn flour and lemon zest in a mixing bowl then pour them into the boiled mixture.Bring to a boil with constant stirring until the mixture thickens. Set aside to cool. (Cover the filling with cling film to prevent the cream drying up)

Cut the cake into 3 layers. Mix the cooled filling with 1 cup of the whipped cream(reserve the remaining cup) until mixture is smooth then place in a piping bag and pipe ½ the filling quantity over the first layer, cover with second layer, and pipe the remaining filling over the second then cover with the third layer.

To garnish the cake: Spread the remaining whipped cream on top and sides of the cake. Press with your hand some crushed pistachio on the sides and arrange some strawberries slices on top.