Fine strawberry blossoms
- 2 eggs (size M)
- 2 TL Vanillin sugar (dosage jar; Dr. Oetker)
- 115 g Sugar
- 1 pinch salt
- 4 drops of butter-vanilla flavor (Dr. Oetker)
- 125 g flour
- 250 g Strawberries
- 1/2 packet red cake topping (Dr. Oetker)
- 225 g cold whipped cream
- 1 packet cream stiffener (Dr. Oetker)
- 1 packet Bourbon vanilla sugar (Dr. Oetker)
- powdered sugar
- some strawberries
- piping bag with serrated nozzle
- baking paper
-
some strawberries, chopped pistachio nuts and lemon balm
60 minutes
easy
- 1.
- Beat the eggs with 1 tablespoon of hot water in a mixing bowl with the whisk of the hand mixer on the highest setting for about 1 minute until frothy. Scatter in vanillin sugar, 75 g sugar and salt while stirring and beat for another 2 minutes. Stir in the butter and vanilla flavor. Briefly stir in the flour on the lowest setting. Pour the dough into a piping bag with a perforated nozzle (5 mm Ø). Line 2 baking sheets with parchment paper. Spray 5 tuffs (8 mm Ø) in a circle on the baking paper for each flower. Fill in the middle with 1 tuff. Spray 8 flowers on each tray. Bake the trays one after the other in the preheated oven (electric stove: 200 ° C / convection: 175 ° C / gas: level 3) for about 7 minutes. Remove the flowers from the baking paper and let them cool. Wash, clean and halve the strawberries. Cover 8 flowers with it. Prepare the icing with 125 ml of water and 40 g of sugar according to the instructions on the packet. Brush the strawberries with it. Whip the cream with the cream stiffener and bourbon vanilla sugar until stiff. Pour into a piping bag with a star nozzle and squirt between the strawberries. Place the remaining flowers on top, press down lightly, dust with powdered sugar. Decorate blossoms with strawberries and cream as you like
- 2.
- Image 02: Decorate blossoms with strawberries, cream, pistachios and lemon balm as you like
- 3.
- 30 minutes waiting time. Photo: Först, Food & Foto, Hamburg
1 piece approx:
- 250 kcal
- 1050 kJ
- 4 g protein
- 11 g fat
- 33 g carbohydrates
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