Easter cake with strawberry cream

  • 150 g flour
  • 1 level teaspoons baking powder
  • 50 g Icing sugar
  • 1 packet vanilla sugar
  • 120 g Butter
  • cling film
  • fat and flour
  • 25 g butter orMargarine
  • 75 g flour
  • 15 g cornstarch
  • 2-3 eggs (size M)
  • 1 Mesp. Baking powder
  • baking paper
  • 30 g white couverture
  • 10 g finely chopped pistachio nuts
  • 75 g Strawberry jam
  • 500 g strawberries
  • 850 g whipped cream
  • 1/2 Parcel Cream stabilizer
  • 1 packet Bourbon Vanilla sugar
  • 1 pack strawberry cream cake cream
  • 1 small freezer bag
180 minutes
easy
1.
For the shortcrust pastry, mix the flour and baking powder in a mixing bowl. Add powdered sugar, vanilla sugar and butter. First knead with the dough hook of the hand mixer, then work with your hands into a smooth dough. Wrap in foil and refrigerate for a short time. For theBoil the choux pastry 1/8 liter of water and fat in a small saucepan. Mix the flour and cornstarch, add all at once to the pan and stir with a mixing spoon to form a smooth dough. Heat (burn off) for about 1 minute, stirring constantly, until a white coating forms on the bottom of the pot. Put the dough in a mixing bowl and stir in the eggs one after the other with the dough hook of the hand mixer. Let the dough cool down. In the meantime, roll out the shortcrust pastry on a greased springform pan (26 cm Ø) and prick several times with a fork. Place the edge of the springform pan around the base and bake in the preheated oven (electric stove: 200 ° C / gas: level 3) for about 15 minutes. Immediately remove the shortcrust pastry base from the springform pan, allow to cool and place on a cake plate. Stir the baking powder into the choux pastry. Spread 1/3 of the choux pastry on a greased, floured springform pan (26 cm Ø). Make sure that the edge of the dough is not too thin. Bake in a preheated oven (electric stove: 200 ° C / gas: level 3) for 20-25 minutes without the springform rim. Loosen the base immediately after baking and allow to cool on a wire rack. Bake 2 more floors one after the other and let them cool down. Roughly chop the couverture and melt it in a hot water bath. Break a choux pastry base into pieces and place on baking paper. Put the couverture in a freezer bag and cut off a small corner. Decorate the dough pieces with strips of chocolate and sprinkle with pistachios. Let dry. Spread the shortcrust pastry base with strawberry jam and cover with a choux pastry base. Wash the strawberries, drain them well and clean them. Cut the strawberries into slices. Beat 150 g of heavy cream, whipped cream and bourbon vanilla sugar until stiff and place in the middle of the lower choux pastry base. Beat the rest of the cream until stiff. Put the cream powder in a mixing bowl and add 200 ml of cold water. Mix well with a whisk for about 1/2 minute. Stir in 4 tablespoons of cream, then fold in the rest of the cream. Pour the cream into a piping bag with a large perforated nozzle and spray in thick loops around the vanilla cream. Cover with half of the strawberry slices and cover with the second choux pastry base. Sprinkle the rest of the cream on top and cover with the remaining strawberries. Chill the cake for about 3 hours. Just before serving, stick pieces of choux pastry between the strawberries. Makes about 16 pieces. (Best cut with an electric knife.)
1 portion approx:
  • 390 kcal
  • 1630 kJ
  • 5 g protein
  • 27 g fat
  • 31 g carbohydrates

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