Strawberry Slices

AUTHOR
Andrew Gay
DIFFICULTY
easy
RATING
4 5
COOK TIME
60 mins
TOTAL TIME
60 mins

Ingredients

Servings: 1
  • 175 g Flour
  • 65 g Sugar
  • 1 package Vanillin sugar
  • 50 g crushed almonds
  • 1 egg (size M)
  • 100 g Butter or margarine
  • 125 g Strawberry Jam
  • 7-10 Tbsp Cling film
  • baking paper
  • 7-10 Tbsp extra strong aluminium foil
  • 2 Eggs (size M)
  • 75 g Sugar
  • 1 package Vanillin sugar
  • 35 g Flour
  • 35 g Cornstarch
  • 1/2 TEASPOON Baking Powder
  • 7-10 Tbsp Sugar
  • 3 sheets red gelatine
  • 6 sheets white gelatine
  • 700 g Strawberries
  • 100 g Sugar
  • 2 packages Vanillin sugar
  • 7-10 Tbsp juice and peel of 1 untreated lemon
  • 250 ml Buttermilk
  • 2 1/2 (200 g each) Cup of whipped cream
  • 1 TEASPOON ground pistachios

Directions

  1. 1

    Mix flour, sugar, vanilla sugar, almonds, egg and fat with the dough hooks of the hand mixer. With cool hands quickly knead to a smooth dough. Wrap in cling film and chill for 30 minutes.

  2. 2

    For the sponge cake, beat the eggs, sugar and vanillin sugar in a hot water bath until thick and frothy, until the sugar has dissolved. Mix flour, starch and baking powder, sieve onto the egg cream and fold in with a whisk.

  3. 3

    Line a baking tray with baking paper. Place an adjustable baking frame on top of it (18x30 cm; alternatively, pinch a firm edge of aluminium foil). Fill the dough into the frame and smooth it down. Bake in a preheated oven (electric: 175 °C/ gas: level 2) for about 15 minutes.

  4. 4

    Remove baking frame. Turn the base onto a tea towel sprinkled with sugar. Remove baking paper immediately. Let the base cool down. Roll out short pastry to the size of the sponge cake and place on a baking tray lined with baking paper.

  5. 5

    Bake in the preheated oven (electric oven: 200 °C/ gas: level 3) for 12-15 minutes. Remove and let cool off. Soak gelatine for the cream. Wash, drain and clean the strawberries. Puree 350 g strawberries.

  6. 6

    Mix sugar, vanillin sugar, lemon juice, grated lemon peel and buttermilk. Add the strawberry puree. Squeeze the gelatine, dissolve carefully and stir into the strawberry butter milk. Put it in a cold place.

  7. 7

    Puree the strawberry jam and coat the shortcrust pastry base with it. Place the sponge cake on top. Close the baking frame around the bases. Cut the remaining strawberries in half. Put 12 halves aside. Whip 1 cup of whipped cream until stiff and fold into the slightly gelling cream.

  8. 8

    Spread 1/3 of the strawberry cream on the sponge cake base. Spread the strawberries on top and spread the rest of the cream on top. Chill for 1 hour. Whip the rest of the cream until stiff, fill into a piping bag with star-shaped spout.

  9. 9

    Remove the cake from the tin and cut into 12 pieces. Decorate each piece with cream and 1/2 strawberry cut into a fan. Sprinkle with ground pistachios. Makes about 12 pieces.

Categories & Tags

Cakes & PastriesexoticCakeCake