Strawberry vlaai

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Clearly, I have much to learn about piping.

Vlaai is a speciality from the Limburg province in the south of the Netherlands. It has all the basic components of a french strawberry tart, but with a bit of a twist. I still prefer shortcrust pastry, but since this is boyfriend’s favourite cake, I have to master it. OK, I do not have to, but I want to.

The original recipe is from Rudolf’s page. While the boyfriend was translating the recipe, I introduced a few of my own modifications.

I made one and a half dough recipe, as I had a 28 cm pan. In the end, I made the large vlaai and two baby vlaai, but I could have made at least three more baby vlaai with the amount of dough I had. I doubled the quantity of the pastry cream and I thought it was enough.

For piping the whipping cream… well, I will just have to watch more videos on YouTube.


Vlaai dough

150 ml milk
3 tablespoons sugar
1 satchel dry yeast
300 g flour
45 g butter
pinch of salt
1 egg

Pastry cream

500 ml milk
150 g sugar
1 vanilla pod
4 egg yolks
2 tablespoons flour

Strawberries with a shiny layer

750 g strawberries
4 gelatine leaves
1 lemon
170 ml water
100 g sugar
140 g strawberry jam


150 ml whipping cream
25 g sugar


1. Make the dough. Heat the milk until it is lukewarm and dissolve the yeast in the milk. Put the flour in the KitchenAid. Add all the remaining ingredients and mix for about 10 minutes, until the dough is smooth and elastic. Leave to prove for 30 minutes.

2. Meanwhile, make the pastry cream. Bring half of the milk with the sugar to the boil. Halve the vanilla pod, scrape the seeds, and put them with the egg yolks; mix to combine. Stir the remaining milk with the egg yolks and stir the flour into it. Slowly add the warm milk to the mixture. Put the warm mixture back to boil and cook for 2 minutes. Leave to cool.

3. Preheat the oven to 190 C. Butter a vlaai tin (or the closest equivalent) and roll out the pastry thinly. Line the tin with the dough and poke the dough with a fork. And now comes the strange part. Put the pastry cream on the dough and bake the vlaai for about 20 minutes, until golden.

4. Remove the vlaai from the tin and let it cool.

5. Prepare the strawberries: wash them and remove the green tops. Halve them and arrange in a circular pattern on the cool vlaai with the cut side down.

6. Soak the gelatine in cold water for about 5 minutes. Halve the lemon and squeeze the juice. Heat the sugar, water, and lemon juice until the sugar dissolves. Remove from heat, add the jam, and stir well. Add the gelatine and stir well. Cool the jelly to 40 C and pour on the vlaai.

7. Beat the whipping cream with sugar and decorate the top with small roses.

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