Choux pastry cake with raspberries

  • 170 g flour
  • 60 g Sugar
  • Salt
  • 1 egg yolk
  • 100 g Butter or margarine
  • grated zest of 1/2 untreated lemon
  • cling film
  • baking paper
  • 1 pinch Salt
  • 80 g butter or margarine
  • 1 packet Vanillin sugar
  • 100 g flour
  • 4 eggs (size M)
  • 250 g Whipped cream
  • 2 EL Sugar
  • 1 packet cream stabilizer
  • 1 pack (250 g) frozen raspberries
  • 1 EL Almond flakes
  • some mint flakes
  • Icing sugar and cocoa powder
90 minutes
easy
1.
Put the flour, sugar, salt, egg yolk and cold fat in flakes in a mixing bowl. Work well with the dough hook of the hand mixer. Knead quickly with cool hands to form a smooth dough. Wrap in foil and refrigerate for about 30 minutes. Line the bottom of a springform pan (26 cm Ø) with baking paper. Place the dough on top and prick several times with a fork. For the choux pastry, bring 200 ml of water, salt, fat and vanilla sugar to the boil. Add the flour at once. Stir the mixture until it separates from the bottom of the pot as a lump. Put the batter in a mixing bowl. First stir in 1 egg. Stir in the remaining eggs one at a time. Pour the choux pastry into a piping bag with a star nozzle. Squirt the dough in a wave-like shape about 3 cm wide onto the edge of the shortcrust pastry. Leave about 2 tablespoons of batter. Bake the springform pan in the preheated oven (electric stove: 225 ° C / gas: level 4) for about 25 minutes. Sprinkle the remaining choux pastry onto a baking sheet lined with baking paper. Bake for about 10 minutes at the same temperature. Loosen the bottom from the mold. Cool on a wire rack.In the meantime, roast the almond flakes in a dry pan without fat until golden yellow. Transfer to a plate and let cool. Whip the cream until stiff, pour in the sugar and cream setting agent. Fold in frozen raspberries. Pour into the center of the cake. Place the dough on the edge. Decorate the cake with toasted almond flakes and mint. Dust with powdered sugar and cocoa. Serve immediately. Makes 12-16 pieces
2.
Per serving (with 16 pieces) approx. 1050 kJ / 250 kcal. E 5 g / F 17 g / KH 20 g

0 Comments

Leave A Comment