Choux pastry flake tart with strawberries

Ingredients

Directions

1. 1

   Bring 1/4 litre of water, butter and salt to the boil. Pour in the flour all at once, turn off the heat and stir until the dough conglomerates into a lump and forms a topping at the bottom of the pot. Pour the mixture into a bowl and stir in the eggs immediately. Pour the choux pastry into a piping bag with a large perforated spout. Put baking paper on a baking tray and draw a circle (approx. 22 cm Ø). Spray the dough onto the circle in a spiral shape with spaces of approx. 1 cm between. Spray the rest of the mixture as tuffs/ cream puffs next to the circle.

2. 2

   Bake in the pre-heated oven 2nd shelf from below (electric oven: 225 °C/ convection oven: 200 °C/ gas: level 4) for 25-30 minutes. Cut open the tuffs / cream puffs immediately. Let the choux pastry base and cream puffs cool down on a cake rack. For the filling, soak gelatine in cold water. Wash the strawberries, drain well and clean. Halve the strawberries. Whip cream until stiff and chill. Mix yoghurt, sugar, vanillin sugar and grated lemon peel. Squeeze the gelatine, dissolve at low heat. Stir in lemon juice and 1-2 tbsp. yoghurt, then immediately stir into the remaining yoghurt. Stir the cream into the yoghurt cream and spread about 1/4 of the cream on the choux pastry base. Chill the rest of the cream for 5 minutes.

3. 3

   Whip cream until stiff and chill. Mix yoghurt, sugar, vanillin sugar and grated lemon peel. Squeeze the gelatine, dissolve at low heat. Stir in lemon juice and 1-2 tbsp. yoghurt, then immediately stir into the remaining yoghurt. Stir the cream into the yoghurt cream and spread about 1/4 of the cream on the choux pastry base. Chill the rest of the cream for 5 minutes. In the meantime, spread strawberries, except for a few for decoration, on the base with the yoghurt cream. Spread the rest of the yoghurt cream on the strawberries. Pluck the cream puffs into pieces ("flakes") and spread them 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 flaked almonds in a pan without fat, take them out immediately and let them cool down. Arrange the flake cake on a cake plate, sprinkle with almond flakes and serve dusted with icing sugar

4. 4

   In the meantime, spread strawberries, except for a few for decoration, on the base with the yoghurt cream. Spread the rest of the yoghurt cream on the strawberries. Pluck the cream puffs into pieces ("flakes") and spread them 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 flaked almonds in a pan without fat, take them out immediately and let them cool down. Arrange the flake cake on a cake plate, sprinkle with almond flakes and serve dusted with icing sugar

5. 5

   Waiting time approx. 5 hours