Strawberry brittle cake

Name: Strawberry brittle cake
Cook time: 50 min
Total time: 50 min
Yield: 1
Ingredients: 125 g Butter or margarine; 250 g Flour; 75 g Sugar; 1 egg (size M); 7-10 Tbsp grated rind of 1/2 untreated lemon; 1/2 package (50 g) Hazelnut brittle; 750 g Strawberries; 150 g Currant Jelly; 200 g Whipped cream; 1 package Vanillin sugar; 7-10 Tbsp Flour; 7-10 Tbsp Grease

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 1

125 g Butter or margarine
250 g Flour
75 g Sugar
1 egg (size M)
7-10 Tbsp grated rind of 1/2 untreated lemon
1/2 package (50 g) Hazelnut brittle
750 g Strawberries
150 g Currant Jelly
200 g Whipped cream
1 package Vanillin sugar
7-10 Tbsp Flour
7-10 Tbsp Grease

Directions

1
Knead the fat in pieces, flour, sugar, egg and lemon peel to a smooth short pastry. Knead in 40 g brittle and cover the dough and put it in a cool place for about 30 minutes. Roll out a circle (approx. 30 cm Ø) on a floured work surface and line a fruit base (28 cm Ø) with it. Cut off any excess dough. Prick the base several times with a fork and bake in a preheated oven (electric: 200°C/ gas: level 3) for 15-20 minutes. Leave to rest in the pan for 10 minutes, then carefully turn out and allow to cool. In the meantime, wash, dry and clean the strawberries.
2
Warm the jelly slightly. Spread 1/3 of the jelly on the base and cover with the strawberries. Spread the remaining jelly on the strawberries and refrigerate for about 30 minutes. Whip the cream and vanilla sugar until stiff and place in a piping bag with star-shaped spout. Decorate the cake with cream bows and remaining brittle. Makes approx. 12 pieces