Choux pastry flake cake with strawberries

For 12 pieces
  • 50 g Butter
  • 1 pinch Salt
  • 150 g flour
  • 5 eggs (size M)
  • 8 sheet white gelatine
  • 400 g strawberries
  • 100 g whipped cream
  • 750 g whole milk Yoghurt
  • 100 g Sugar
  • 1 Package Vanillin sugar
  • grated zest of 1/2 untreated lemon
  • 2 EL lemon juice
  • 20 g Almond flakes
  • 1 TL Icing sugar
  • baking paper
75 minutes
easy
1.
Bring 1/4 liter of water, butter and salt to the boil. Pour in the flour all at once, switch off the stove and stir until the dough forms a ball and forms a topping on the bottom of the pot. Put the mixture in a bowl and immediately stir in the eggs. Put the choux pastry in a piping bag with a large perforated nozzle. Place baking paper on a baking sheet and draw a circle (approx. 22 cm Ø). Sprinkle the dough onto the circle in a spiral shape with a space of approx. 1 cm. Inject the rest of the mixture as tuffs / cream puffs next to the circle. Bake in the preheated oven, 2nd rack from the bottom (electric stove: 225 ° C / convection: 200 ° C / gas: level 4) for 25–30 minutes. Cut open tuffs / cream puffs immediately. Let the choux pastry base and cream puffs cool down on a wire rack. For the filling, soak the gelatine in cold water. Wash the strawberries, drain them well and clean them. Halve the strawberries. Whip the cream until stiff and chill. Mix together the yogurt, sugar, vanilla sugar and grated lemon zest. Squeeze out the gelatine, dissolve over low heat. Stir in lemon juice and 1–2 tablespoons of yogurt, then stir immediately into the rest of the yogurt. Stir the cream into the yoghurt cream and spread approx. 1/4 of the cream onto the choux pastry base. Chill the remaining cream for 5 minutes. In the meantime, spread the strawberries on the bottom with the yoghurt cream, except for a few to decorate. Put the rest of the yoghurt cream on top of the strawberries. Pluck the cream puffs into pieces ('flakes') and spread on the still soft yoghurt cream. Put the rest of the strawberries in between and chill the cake for at least 4 hours. Roast the almond flakes in a pan without fat, remove immediately and allow to cool. Arrange the flaky cake on a cake platter, sprinkle with flaked almonds and serve dusted with powdered sugar
2.
Wait approx. 5 hours
1 piece approx.:
  • 240 kcal
  • 1000 kJ
  • 9 g protein
  • 12 g fat
  • 23 g carbohydrates

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