Strawberry Semolina Cream Slices

Ingredients

Directions

1. 1

   Knead flour, 150 g sugar, salt, fat in pieces and 2 eggs first with the dough hooks of the hand mixer and then briefly with your hands until smooth. Cover the short pastry and chill for about 1 hour

2. 2

   Grease a grease pan (approx. 32 x 39 cm). Roll out the short pastry on it. Pre-bake in the preheated oven (electric cooker: 175 °C / convection oven: 150 °C / gas: level 2) for approx. 15 minutes

3. 3

   Warm the jam and pass through a sieve. Separate 6 eggs. Beat 6 egg yolks, sour cream, cream, vanilla sugar and pudding cream powder with the whisks of the hand mixer for 4-5 minutes until creamy. Beat 6 egg whites until stiff and fold in

4. 4

   Spread the jam on the short pastry. Spread semolina mixture on top. Bake at the same temperature for another 30-35 minutes. Let it cool down

5. 5

   Wash, clean and halve or quarter the strawberries. Spread on the cake. Mix cake glaze powder and 50 g sugar. Mix with 3/4 l water and bring to the boil while stirring. Spread over the strawberries and let it get firm. Whipped cream tastes good with it

6. 6

   Sour cream is a sour cream product with 20-29 % fat. If you don't get it: instead, simply use crème fraîche (30-40% fat), which is also available in 250 and 500 g cups