Turbo slices with strawberry cream

Name: Turbo slices with strawberry cream
Cook time: 30 min
Total time: 2 h 50 min
Yield: 8
Ingredients: 1 pck. (270 g each) fresh puff pastry (24 x 42 cm; refrigerated shelf); 3 sheets Gelatine; 500 g Strawberries; 250 g Mascarpone; 4 TABLESPOONS Sugar; 4 TABLESPOONS Lemon juice; 200 g Whipped cream; 3-4 Tbsp Icing sugar; 7-10 Tbsp Flour; baking paper

AUTHOR
Bo Carpenter

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
170 mins

Ingredients

Servings: 8

1 pck. (270 g each) fresh puff pastry (24 x 42 cm; refrigerated shelf)
3 sheets Gelatine
500 g Strawberries
250 g Mascarpone
4 TABLESPOONS Sugar
4 TABLESPOONS Lemon juice
200 g Whipped cream
3-4 Tbsp Icing sugar
7-10 Tbsp Flour
baking paper

Directions

1
Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Roll out puff pastry. Cut dough sheet crosswise into 3 strips (each approx. 14 x 24 cm). Prick several times with a fork. Remove the strips of dough from the paper and place them next to each other on a baking tray lined with baking paper. Bake in a hot oven for about 20 minutes until golden brown.
2
Soak the gelatine. Wash and clean the strawberries. Finely puree 100 g strawberries. Mix mascarpone, strawberry puree, sugar and 3 tablespoons lemon juice. Squeeze the gelatine and dissolve at low heat. Stir in 2 tbsp. cream, then stir into the rest of the cream. Whip cream until stiff, fold in. Chill the cream until it begins to gel.
3
Let the puff pastry bases cool down. Cut the remaining strawberries into slices. Spread the cream on 2 pastry bases, approx. 1⁄3 each, and cover each base with strawberries. Spread the rest of the cream thinly on the berries, place the bases on top of each other. Cover with the 3rd cake base.
4
Stir icing sugar and 1 tablespoon lemon juice until smooth. Dribble the icing over the top cake base. Chill the cake for about 2 hours. Cut into pieces.