Crispy strawberry chocolate cream cake (more strawberries)

Name: Crispy strawberry chocolate cream cake (more strawberries)
Cook time: 2 h
Total time: 2 h
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; baking paper; 4 (approx. 240 g) frozen puff pastry sheets; 750 g small strawberries; 2 TABLESPOONS Sugar; 1 package red glaze; 7-10 Tbsp a good 200 ml red currant juice © no longer available in stores; 7-10 Tbsp !!©; 75 g Milk chocolate; 75 g Dark chocolate; 2 (200 g each) Cup of whipped cream; 2 packages Cream stabiliser; 1 package Vanillin sugar; 1 Teaspoon icing sugar; 7-10 Tbsp Melissa leaves; 7-10 Tbsp Fat and flour

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 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
baking paper
4 (approx. 240 g) frozen puff pastry sheets
750 g small strawberries
2 TABLESPOONS Sugar
1 package red glaze
7-10 Tbsp a good 200 ml red currant juice © no longer available in stores
7-10 Tbsp !!©
75 g Milk chocolate
75 g Dark chocolate
2 (200 g each) Cup of whipped cream
2 packages Cream stabiliser
1 package Vanillin sugar
1 Teaspoon icing sugar
7-10 Tbsp Melissa leaves
7-10 Tbsp Fat and flour

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
Bake in the preheated oven (electric oven: 200 °C/ gas: level 3) for about 10 minutes one after the other. Place the dough sections on top of each other (do not knead) and roll out again to a thin sheet and put in a cool place.
5
Like the other two bases, prick and bake several times. Let all the bases 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.
6
Cut the rest of the strawberries in half. Put the most beautiful puff pastry base aside. Break the rest of the pastry into small pieces. Stir the cake glaze powder and currant juice until smooth. Place the strawberries on a sieve and collect the juice.
7
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 place on the shortcrust pastry base. Place the puff pastry base on top and chill for about 30 minutes.
8
Meanwhile, chop the chocolate. Whip the cream until stiff, while pouring in the cream firming agent and vanillin sugar. Fold in chocolate. Remove the cake from the edge of the springform pan and pour a good 3/4 of the cream onto the puff pastry base.
9
Spread with the remaining cream all around. Sprinkle puff pastry crumbs on the cream and press lightly. Spread strawberry halves in between. Keep cool until serving. Just before serving, dust with icing sugar and decorate with lemon balm leaves.