Crispy strawberry chocolate cream cake

Name: Crispy strawberry chocolate cream cake
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 12
Ingredients: 125 g Flour; 60 g Butter or margarine; 50 g Sugar; 1 package Vanillin sugar; 1 Egg Yolk; 7-10 Tbsp Cling film; 3-4 (60 g each) frozen puff pastry sheets; 600 g Strawberries; 2 TABLESPOONS Sugar; 1 package red glaze; 7-10 Tbsp a good 200 ml red currant juice; 7-10 Tbsp (no longer available in stores); 75 g Milk chocolate; 75 g Dark chocolate; 450 g Whipped cream; 2 packages Cream stabiliser; 2 packages Vanillin sugar; 1 TEASPOON Icing sugar; 7-10 Tbsp Lemon balm; 7-10 Tbsp Fat and flour; baking paper

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 12

125 g Flour
60 g Butter or margarine
50 g Sugar
1 package Vanillin sugar
1 Egg Yolk
7-10 Tbsp Cling film
3-4 (60 g each) frozen puff pastry sheets
600 g Strawberries
2 TABLESPOONS Sugar
1 package red glaze
7-10 Tbsp a good 200 ml red currant juice
7-10 Tbsp (no longer available in stores)
75 g Milk chocolate
75 g Dark chocolate
450 g Whipped cream
2 packages Cream stabiliser
2 packages Vanillin sugar
1 TEASPOON Icing sugar
7-10 Tbsp Lemon balm
7-10 Tbsp Fat and flour
baking paper

Directions

1
Knead flour, fat, sugar, vanillin sugar, egg yolk and approx. 1 tablespoon of ice water to a smooth short pastry. Wrap in foil and put in a cool place for about 30 minutes. Lay the puff pastry sheets apart and let them thaw at room temperature for 20-30 minutes.
2
Roll out the shortcrust pastry on a lightly greased and floured springform pan (springform pan 26 cm Ø). Place the edge of the springform pan on top. Bake in the preheated oven (electric: 200°C/ gas: level 3) for 15-20 minutes.
3
Slightly moisten the puff pastry sheets, place them on top of each other and roll them out very thinly to form a long rectangle. Chill for about 10 minutes. Cut out 2 circles of 26 cm Ø each from the cooled pastry sheet. Place on 2 baking trays lined with baking paper and prick several times with a fork.
4
Lightly score a base with a knife into 12 cake pieces. Bake the cakes one after the other in a preheated oven (electric oven: 200 °C/ gas: level 3) ica. Bake for 10 minutes. Carefully cut the pre-made puff pastry base into 12 cake pieces.
5
Let the floors cool down. Wash the strawberries, dab dry well and clean. Cut 500 g strawberries into pieces, sprinkle with sugar and leave to soak for 20-30 minutes. Cut remaining strawberries into quarters or 1 half.
6
Mix the cake glaze powder with the currant juice until smooth. Pour the strawberries onto a sieve and collect the juice. Add to the cake glaze, bring to the boil while stirring and cook for about 1/2 minute. Leave to cool for 1-2 minutes, mix with the strawberries and pour onto the shortcrust pastry base.
7
Place the puff pastry base on top and chill for about 30 minutes. In the meantime, chop the chocolate. Whip the cream until stiff, while pouring in the cream thickener and vanillin sugar. Take off 1/5 - 1/4 of the cream and put it into a piping bag with a star-shaped spout.
8
Fold the chocolate into the remaining cream. Spread on the puff pastry base and remove the cake from the springform pan rim. Spray 12 cream tuffs onto the cake at even intervals. Dust the puff pastry wings with icing sugar and place them diagonally on the tuffs.
9
Decorate with strawberries and balm leaves. Keep cool until serving.