Strawberry cake with orange cream

Name: Strawberry cake with orange cream
Cook time: 1 h
Total time: 1 h
Yield: 1
Ingredients: 1/8 l Milk; 100 g and 1 teaspoon sugar; 1 pinch Salt; 100 g Butter or margarine; 150 g Flour; 4 Eggs (size M); 1/4 l Orange juice; 7-10 Tbsp Juice of 1 lemon; 4 sheets Gelatine; 250 g Kefir; 75 g Whipped cream; 250 g Strawberries; 7-10 Tbsp Melissa; 7-10 Tbsp Icing sugar; baking paper

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 1

1/8 l Milk
100 g and 1 teaspoon sugar
1 pinch Salt
100 g Butter or margarine
150 g Flour
4 Eggs (size M)
1/4 l Orange juice
7-10 Tbsp Juice of 1 lemon
4 sheets Gelatine
250 g Kefir
75 g Whipped cream
250 g Strawberries
7-10 Tbsp Melissa
7-10 Tbsp Icing sugar
baking paper

Directions

1
Bring 1/8 litre water, milk, 1 teaspoon sugar, salt and fat to the boil. Add the flour at once and stir until the mixture comes off the bottom of the pot as a lump. Stir in eggs one after the other. Pour the dough into a piping bag with a medium-sized star-shaped spout. Spray a cake base (approx. 24 cm Ø) onto a baking tray lined with baking paper. Spray about 12 small cream puffs onto the baking tray with the remaining choux pastry. Bake in the preheated oven (electric cooker: 225 ° C/ gas: level 4) for 20-25 minutes.
2
In the meantime reduce orange juice to approx. 100 ml. Stir in 50 g sugar and lemon juice. Soak the gelatine in cold water, squeeze it well and dissolve it in the orange juice. Stir with kefir until smooth and chill for about 30 minutes. In the meantime, whip cream until stiff. Take the choux pastry out of the oven and let it cool down. As soon as the kefir orange cream starts to gel, fold in the cream. Chill for about 15 minutes. Then form a dome with 3/4 of the cream in the middle of the cake base. Pour the rest of the cream into a piping bag with a small perforated spout and squirt the cream into the cream puffs. Chill the cake base and cream puff for about 1 hour. Put the remaining sugar in a pan and let it caramelize. Dip the bottom of the cream puff into the caramel and place it on the edge of the cake.
3
As soon as the kefir orange cream starts to gel, fold in the cream. Chill for about 15 minutes. Then form a dome with 3/4 of the cream in the middle of the cake base. Pour the rest of the cream into a piping bag with a small perforated spout and squirt the cream into the cream puffs. Chill the cake base and cream puff for about 1 hour. Put the remaining sugar in a pan and let it caramelize. Dip the bottom of the cream puff into the caramel and place it on the edge of the cake. Spread the rest of the caramel on the cream puffs. Place in a cool place. Wash, clean and slice the strawberries. Spread the strawberries on the cake. Decorate with melissa and dust with icing sugar. Makes about 12 pieces
4
Spread the rest of the caramel on the cream puffs. Place in a cool place. Wash, clean and slice the strawberries. Spread the strawberries on the cake. Decorate with melissa and dust with icing sugar. Makes about 12 pieces
5
waiting time approx. 1 1/4 hours