This is one of the recipes I created for a local magazine back in May. It was a bit hectic and also fun. My family got to eat so much cake during the 4 week period like never before.
I had to come up with the recipes, test them (sometimes twice) and also photograph the goods. The hardest part being the fact that it is best to photograph a cake straight from the oven but you can never be too sure of the weather. You simply cannot wait around for that perfect ray of light.
Ladybird on Greek basil.
Strawberry trifle and peach Melba.
It is a twist on an Estonian classic, the curd cheese slice, where a layer of dough is covered with a layer of curd cheese and berry mixture.
Apricots, cherries or plums could also be used, and with the same visual effect.
4 large eggs
2 tsp baking powder
300g curd cheese paste with vanilla (see below)
about 600g strawberries, halved
Cream butter with sugar and add the eggs, one by one. Mix flour with baking powder and sift into the dough. Add half of the curd cheese and combine into a smooth dough.
Spread the dough on a 40cm x 30cm baking tray, dotting the other half of curd cheese inbetween and on top of the dough with a spoon. It should look nice and spotty.
Top snugly with halved strawberries, cut side down, do not leave any gaps, they will shrink as it is.
For a more sparkling look, you might want to brush the strawberries with melted apricot jelly or simple sugar syrup but it is not necessary.
Bake in the lower section of a 180C oven for about 30-35 minutes.
*If for whatever reason you cannot get your hands on some creamy curd cheese paste, use regular curd cheese (or ricotta) and loosen it with a few tablespoons of cream. Add some vanilla seeds and two-three tablespoons of sugar. Beat with a wooden spoon until spreadable consistency is received.