Ingredients (serves 8):

Dough:
500g flour
200g butter
100g sugar
1 vanilla sugar
3 egg yolks
1 tsp baking powder

Filling:
250g fresh strawberries
3 egg yolks
3 tbsp flour
2 tbsp sugar
¼ l milk
1 packet of jelly
grated peel of one lemon

Method:

Mix the melted butter and sugar together, add the egg yolks, flour and baking powder. Let the moist dough rest in the refrigerator for 1 hour. Grease a round baking dish and line with flour. Roll out the dough large enough to cover the dish, 5mm thick, and line the dish. Bake in a preheated oven at 170°C on the hot-air program or at 180°C on traditional baking for about 15 minutes.

Cream:

Beat the egg yolks with the sugar. Add 3 tablespoons of flour, milk and lemon zest. Cook the mixture in a bain-marie and stir continuously until the cream thickens. Spread the cream over the cooled pastry. 

To finish decorate the cake with sliced fresh strawberries and cover with the prepared jelly mixture (see instructions on packet). Place in the refrigerator to rest, until the cream and jelly have cooled and hardened.