Shortcrust cake with fresh strawberries

AUTHOR
Brooke Calhoun
DIFFICULTY
easy
RATING
3 1
COOK TIME
60 mins
TOTAL TIME
60 mins

Ingredients

Servings: 1
  • 200 g Flour
  • 1 egg (size M)
  • 150 g Sugar
  • 1 package Vanillin sugar
  • 7-10 Tbsp Salt
  • 100 g Butter or margarine
  • 1.5 kg Strawberries
  • 4 packs red glaze
  • 100 g chopped almonds
  • 3 TABLESPOONS Apricot Jam
  • 7-10 Tbsp Cream tuffs and mint leaves
  • 7-10 Tbsp Flour
  • baking paper

Directions

  1. 1

    Sieve the flour onto the work surface and make a depression in the middle. Place the egg in the hollow. Spread 75 g sugar, vanillin sugar, salt and butter in flakes on the edge of the flour and knead everything with your hands to a smooth dough. Cover and put in a cool place for about 30 minutes. Roll out the shortcrust pastry on a floured work surface to a circle (26 cm Ø), place it in a springform pan lined with baking paper and press it down gently.

  2. 2

    Prick several times with a fork and bake in a preheated oven (electric cooker: 200°C/ gas: level 3) for 18-20 minutes. In the meantime wash, clean and halve the strawberries. Remove the base from the oven, let it cool down a little, remove from the baking paper and put it back into the springform pan. Put the strawberries on the base in the springform pan. Mix the cake glaze, remaining sugar and 900 ml water in a pot and bring to the boil while stirring constantly. Carefully pour the cake glaze over the strawberries and refrigerate for about 2 1/2 hours. Remove from the mould with a sharp knife. In the meantime roast the almonds in a dry pan until golden brown. Heat up the apricot jam, pass through a sieve, brush the edge of the cake with it and sprinkle the roasted almonds on the edge of the cake.

  3. 3

    Carefully pour the cake glaze over the strawberries and refrigerate for about 2 1/2 hours. Remove from the mould with a sharp knife. In the meantime roast the almonds in a dry pan until golden brown. Heat up the apricot jam, pass through a sieve, brush the edge of the cake with it and sprinkle the roasted almonds on the edge of the cake. Serve decorated as desired with cream tuffs and mint leaves. Makes about 12 pieces

  4. 4

    cup: umbrella thing

Nutrition Facts

KCAL
290 kcal
CARBS
39 g
FATS
13 g
PROTEINS
5 g

Categories & Tags

Cakes & PastriesCakeCake

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