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Preheat the oven to 175°C.
Pour out 250 g of flour on the work surface and make a crater in the center, add 90 g of white and 90 g of blond candy sugar along with 6 g of baking powder and a generous pinch of salt. Add 180 g of room temperature butter and 1 egg yolk. Knead everything by hand into a homogeneous dough. This will take up to 5 minutes.
Let dough rest for half an hour and roll out to a thickness of 4 to 5 mm. Cut out the outline of the springform pan.
Place the cut-out dough circle on a baking sheet put a springform rim around it so the bottom will keep its shape later.
Bake 25 minutes at 175°C. Remove and allow to cool.
For the pastry cream: heat 250 ml of milk in a saucepan. Put 3 egg yolks, 20 grams of corn starch and 50 grams of sugar with a pinch of salt in a small saucepan. Mix well and add the warm milk little by little, stirring constantly. Stir until a pudding-like consistency forms. Allow to cool covered with a piece of cling film.
Cut the crowns off 500 grams of strawberries.
Place the cake base on a serving dish, generously spread the pastry cream, arrange the strawberries nicely all around on top. Finish by sprinkling generously with powdered sugar.
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Ingredients
for
8
persons
person
For the soil
180 g soft butter
90 g sugar
90 g blond candy sugar
Pinch of salt
6 g baking powder
1 egg yolk
250 g flour
For the pastry cream and finish
Pastry cream
3 egg yolks
50 g sugar
20 g cornstarch
250 g milk
500 g strawberries
Flour Sugar
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Preheat the oven to 175°C.
Pour out 250 g of flour on the work surface and make a crater in the center, add 90 g of white and 90 g of blond candy sugar along with 6 g of baking powder and a generous pinch of salt. Add 180 g of room temperature butter and 1 egg yolk. Knead everything by hand into a homogeneous dough. This will take up to 5 minutes.
Let dough rest for half an hour and roll out to a thickness of 4 to 5 mm. Cut out the outline of the springform pan.
Place the cut-out dough circle on a baking sheet put a springform rim around it so the bottom will keep its shape later.
Bake 25 minutes at 175°C. Remove and allow to cool.
For the pastry cream: heat 250 ml of milk in a saucepan. Put 3 egg yolks, 20 grams of corn starch and 50 grams of sugar with a pinch of salt in a small saucepan. Mix well and add the warm milk little by little, stirring constantly. Stir until a pudding-like consistency forms. Allow to cool covered with a piece of cling film.
Cut the crowns off 500 grams of strawberries.
Place the cake base on a serving dish, generously spread the pastry cream, arrange the strawberries nicely all around on top. Finish by sprinkling generously with powdered sugar.
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Preheat the oven to 175°C.
Pour out 250 g of flour on the work surface and make a crater in the center, add 90 g of white and 90 g of blond candy sugar along with 6 g of baking powder and a generous pinch of salt. Add 180 g of room temperature butter and 1 egg yolk. Knead everything by hand into a homogeneous dough. This will take up to 5 minutes.
Let dough rest for half an hour and roll out to a thickness of 4 to 5 mm. Cut out the outline of the springform pan.
Place the cut-out dough circle on a baking sheet put a springform rim around it so the bottom will keep its shape later.
Bake 25 minutes at 175°C. Remove and allow to cool.
For the pastry cream: heat 250 ml of milk in a saucepan. Put 3 egg yolks, 20 grams of corn starch and 50 grams of sugar with a pinch of salt in a small saucepan. Mix well and add the warm milk little by little, stirring constantly. Stir until a pudding-like consistency forms. Allow to cool covered with a piece of cling film.
Cut the crowns off 500 grams of strawberries.
Place the cake base on a serving dish, generously spread the pastry cream, arrange the strawberries nicely all around on top. Finish by sprinkling generously with powdered sugar.
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We guarantee quality.
We guarantee quality.
We guarantee quality.
We guarantee quality.
We guarantee quality.
We guarantee quality.
We guarantee quality.