50 Years of EnjoymentRoyal Dansk Butter Cookies 22-24 pc, 6 for custard and the rest for the outside of cake
Strawberries 50 pc, large, washed, top removed, and cut into half
Macadamia nuts 10-12 pc
Sprinkles or other cake decoration
Cake bottoms 3 pc, 8.6 inch
Homemade Cake Bottoms
Eggs 4 pc
Cane sugar 4.4oz
Butter 1oz, melted
Wheat flour 4.2oz
Baking powder 1 t
Whip egg and sugar until light and airy and stir in butter. Sift together flour, cornstarch and baking powder and carefully add to the egg mix. Spread butter around a 8.6 inch spring-form tin and pour in the dough. Bake at 390 degrees Fahrenheit for about 30 minutes. Remove the cake from the spring-form tin and let it cool with the bottom up. Divide the cake into three cake bottoms with a saw-toothed knife once the cake has cooled down.
Butter Cookie Custard
Milk 1 cup
Butter Cookies 1oz
Egg whites 4 pc/2.8oz
Cane sugar 2 T
Zest and juice from lime, optional 1 pc
Blend cookies in a food processor and add sugar, egg whites and gradually milk. Pour into a pot and heat it up while stirring. When the custard is boiling, turn down the heat and let the custard simmer for a couple of minutes while still stirring. Be careful not to let it burn.. Pour the Butter Cookie Custard to a piping bag or a regular small, plastic bag. Place it in a freezer for a minimum of two hours.
Egg whites 3 pc, pasteurized
Whip together egg whites and sugar with a hand mixer to make the meringues.
Place half of the strawberries evenly around on top of a cake bottom. Spray half the Cookie Custard between the berries. Add a cake bottom on top and repeat the procedure. Finish with the last cake bottom on top and spread the meringues around the whole cake with a spatula. The easiest way is to start with the sides and then the top. Optionally, you can lightly "burn" the meringues with a kitchen torch. Decorate with Butter Cookies resembling a band around the bottom. Finish with macadamia nuts and sprinkles on top as shown in the picture.