Choux pastry flake tart with strawberries

COOK TIME
75 mins

TOTAL TIME
75 mins

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 preheated 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, vanilla pulp 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, vanilla pulp 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

   Separate eggs. Beat the egg whites and 2 tablespoons of cold water until stiff, adding 75 g sugar, vanillin sugar and salt. Stir in egg yolks one after the other. Mix flour, starch and baking powder. Sift over the egg cream and fold in. Pour the sponge mixture into a greased springform pan (26 cm Ø) and smooth it down.

6. 6

   Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 15-20 minutes. Remove the sponge cake from the edge and let it cool down on a cake rack. Soak gelatine in cold water. Mix cream cheese, quark, liqueur, lemon juice and 75 g sugar with the whisk of the hand mixer for 2-3 minutes. Squeeze the gelatine and melt it in a small pot. Stir in 4 tablespoons of cream, then stir into the remaining cream. Remove the sponge cake from the mould, place it on a cake plate and cover it with the edge of the springform pan. Spread the cream on the sponge cake and refrigerate for about 3 hours. Before serving, cut the mango from the stone, peel the flesh and cut into thin slices. Remove the physalis from the casing, only open 3 pieces and put aside for decoration. Cut the remaining physalis in half.

7. 7

   Stir in 4 tablespoons of cream, then stir into the remaining cream. Remove the sponge cake from the mould, place it on a cake plate and cover it with the edge of the springform pan. Spread the cream on the sponge cake and refrigerate for about 3 hours. Before serving, cut the mango from the stone, peel the flesh and cut into thin slices. Remove the physalis from the casing, only open 3 pieces and put aside for decoration. Cut the remaining physalis in half. Peel papaya, cut in half and remove seeds. Cut halves into slices. Remove pomegranate seeds from the skin. Remove the cake from the edge and cover with the fruit and decorate. Dust with some icing sugar for more shine

8. 8

   Peel papaya, cut in half and remove seeds. Cut halves into slices. Remove pomegranate seeds from the skin. Remove the cake from the edge and cover with the fruit and decorate. Dust with some icing sugar for more shine

Nutrition Facts

KCAL
240 kcal

CARBS
23 g

FATS
12 g

PROTEINS
9 g