Strawberry cake with vanilla and sour cream

Name: Strawberry cake with vanilla and sour cream
Cook time: 50 min
Total time: 50 min
Yield: 6
Ingredients: 250 g Flour; 140 g Sugar; 1 pinch Salt; 1 package Vanillin sugar; 50 g ground hazelnuts; 1 egg (size M); 125 g Butter or margarine; 75 g white couverture; 500 g Strawberries; 1 package red glaze; 125 g Whipped cream; 125 g Schmand; 7-10 Tbsp pulp of 1 vanilla pod; 7-10 Tbsp chopped hazelnuts and mint; 7-10 Tbsp Fat and flour; 7-10 Tbsp Flour

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 6

250 g Flour
140 g Sugar
1 pinch Salt
1 package Vanillin sugar
50 g ground hazelnuts
1 egg (size M)
125 g Butter or margarine
75 g white couverture
500 g Strawberries
1 package red glaze
125 g Whipped cream
125 g Schmand
7-10 Tbsp pulp of 1 vanilla pod
7-10 Tbsp chopped hazelnuts and mint
7-10 Tbsp Fat and flour
7-10 Tbsp Flour

Directions

1
Put flour, 100 g sugar, salt, vanillin sugar, hazelnuts, egg and fat in flakes into a mixing bowl and knead with the dough hooks of the hand mixer to a smooth dough. Then knead again briefly with your hands to a smooth dough. Grease 6 tartlet cups (12 cm Ø) and sprinkle with flour. Roll out each sixth of the dough on a floured work surface into a circle (12 cm Ø) and place in a mould. Press down well. Prick several times with a fork.
2
Chill for about 30 minutes. Then bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 20-25 minutes. Remove from the oven, place on a rack to cool slightly and turn out of the baking tins. Let cool off. In the meantime, roughly chop the chocolate coating and melt it on a warm water bath. Spread the shortcrust pastry bases with it. Leave to dry. Wash and clean the strawberries, drain well in a sieve and cut in half. Spread the strawberries evenly on the shortcrust pastry bases. Mix the cake glaze powder and 25 g sugar in a small pot, stir gradually with 250 ml water. Bring to the boil while stirring.
3
Spread the shortcrust pastry bases with it. Leave to dry. Wash and clean the strawberries, drain well in a sieve and cut in half. Spread the strawberries evenly on the shortcrust pastry bases. Mix the cake glaze powder and 25 g sugar in a small pot, stir gradually with 250 ml water. Bring to the boil while stirring. Spread the icing evenly over the strawberries from the middle with a tablespoon. Let the icing dry. In the meantime, whip cream, sour cream, 15 g sugar and vanilla pulp with the whisk of the hand mixer. Sprinkle the tartlets with nuts as desired, serve with a dash of vanilla-sand cream and decorated with mint as desired. Serve the rest of the vanilla and sour cream separately
4
Spread the icing evenly over the strawberries from the middle with a tablespoon. Let the icing dry. In the meantime, whip cream, sour cream, 15 g sugar and vanilla pulp with the whisk of the hand mixer. Sprinkle the tartlets with nuts as desired, serve with a dash of vanilla-sand cream and decorated with mint as desired. Serve the rest of the vanilla and sour cream separately
5
waiting time approx. 2 1/2 hours