Easter cake with strawberry cream

Name: Easter cake with strawberry cream
Cook time: 3 h
Total time: 3 h
Yield: 1
Ingredients: 150 g Flour; 1 coated Tsp Baking Powder; 50 g Icing sugar; 1 package Vanillin sugar; 120 g Butter; 7-10 Tbsp Cling film; 7-10 Tbsp Fat and flour; 25 g Butter or margarine; 75 g Flour; 15 g Cornstarch; 2-3 Eggs (size M); 1 Mesp. baking powder; baking paper; 30 g white couverture; 10 g finely chopped pistachio kernels; 75 g Strawberry jam; 500 g Strawberries; 850 g Whipped cream; 1/2 package Cream stabiliser; 1 package Bourbon vanilla sugar; 1 pack of Strawberry cream cake cream; 1 small freezer bag

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
180 mins

TOTAL TIME
180 mins

Ingredients

Servings: 1

150 g Flour
1 coated Tsp Baking Powder
50 g Icing sugar
1 package Vanillin sugar
120 g Butter
7-10 Tbsp Cling film
7-10 Tbsp Fat and flour
25 g Butter or margarine
75 g Flour
15 g Cornstarch
2-3 Eggs (size M)
1 Mesp. baking powder
baking paper
30 g white couverture
10 g finely chopped pistachio kernels
75 g Strawberry jam
500 g Strawberries
850 g Whipped cream
1/2 package Cream stabiliser
1 package Bourbon vanilla sugar
1 pack of Strawberry cream cake cream
1 small freezer bag

Directions

1
For the short pastry, mix flour and baking powder in a mixing bowl. Add icing sugar, vanillin sugar and butter. First knead with the dough hooks of the hand mixer, then work into a smooth dough with your hands. Wrap in foil and put in a cool place for a short time. For the choux pastry, boil 1/8 litre of water and fat in a small pot. Mix the flour and starch, add to the pot at once and stir with a mixing spoon to a smooth dough ball. Heat (burn off) for about 1 minute while stirring continuously until a white coating forms on the bottom of the pot. Put the dumpling into a mixing bowl and stir in the eggs one by one with the dough hook of the hand mixer. Let the dough cool down.
2
In the meantime roll out the short pastry on a greased springform pan (26 cm Ø) and prick several times with a fork. Place the edge of the springform pan around the base and bake in a preheated oven (electric range: 200 °C/ gas: level 3) for about 15 minutes. Remove the short pastry base from the springform pan immediately, let it cool down and put it on a cake plate. Stir the baking powder into the choux pastry. Spread 1/3 of the choux pastry onto a greased, floured springform pan (26 cm Ø). Make sure that the dough is not too thin at the edges. Bake without the springform pan rim in a preheated oven (electric oven: 200 °C/ gas mark 3) for 20-25 minutes. Immediately after baking, loosen the base and let it cool down on a cake rack. Bake 2 more cakes one after the other and let them cool down. Coarsely chop the chocolate coating and melt on a hot water bath. Break one choux pastry base into pieces and place on baking paper. Put the chocolate coating in a freezer bag and cut off a small corner. Decorate the dough pieces with chocolate strips and sprinkle with pistachios. Let it dry. Spread the short pastry base with strawberry jam and cover with a choux pastry base. Wash the strawberries, drain well and clean. Cut the strawberries into slices. Whip 150 g cream, cream thickener and bourbon vanilla sugar until stiff and place on the middle of the bottom choux pastry base.
3
Break one choux pastry base into pieces and place on baking paper. Put the chocolate coating in a freezer bag and cut off a small corner. Decorate the dough pieces with chocolate strips and sprinkle with pistachios. Let it dry. Spread the short pastry base with strawberry jam and cover with a choux pastry base. Wash the strawberries, drain well and clean. Cut the strawberries into slices. Whip 150 g cream, cream thickener and bourbon vanilla sugar until stiff and place on the middle of the bottom choux pastry base. Whip the rest of the cream until stiff. Put cream powder in a mixing bowl and add 200 ml cold water. Stir well with a whisk for about 1/2 minutes. Stir in 4 tablespoons of cream, then fold in the remaining cream. Pour cream into a piping bag with a large perforated spout and squirt around the vanilla cream in thick loops. Cover with half of the strawberry slices and cover with the second choux pastry base. Spray the remaining cream on top and cover with the remaining strawberries. Put the cake in a cool place for about 3 hours. Shortly before serving, put choux pastry pieces between the strawberries. Results in about 16 pieces. (Best cut with an electric knife).
4
Put cream powder in a mixing bowl and add 200 ml cold water. Stir well with a whisk for about 1/2 minutes. Stir in 4 tablespoons of cream, then fold in the remaining cream. Pour cream into a piping bag with a large perforated spout and squirt around the vanilla cream in thick loops. Cover with half of the strawberry slices and cover with the second choux pastry base. Spray the remaining cream on top and cover with the remaining strawberries. Put the cake in a cool place for about 3 hours. Shortly before serving, put choux pastry pieces between the strawberries. Results in about 16 pieces. (Best cut with an electric knife).