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Preheat the oven to 175°C.
Pour 250 g of flour onto the work surface and make a crater in the middle, add 90 grams of white and 90 grams of blond candy sugar together with 6 g of baking powder and a good pinch of salt. Add 180 g of butter at room temperature and 1 egg yolk. Knead everything by hand into a homogeneous dough. This will take about 5 minutes.
Let the dough rest for half an hour and roll it out to a thickness of 4 to 5 mm. Cut out the contours of the springform pan.
Place the cut-out dough circle on baking paper and put a springform ring around it so that the base keeps its shape.
Bake for 25 minutes at 175°C. Remove and let cool.
For the pastry cream: heat 250 ml of milk in a saucepan. Place 3 egg yolks, 20 grams of cornstarch, and 50 grams of sugar with a pinch of salt in a saucepan. Mix everything well and gradually add the warm milk while stirring constantly. Stir until a pudding-like consistency is achieved. Let it cool, covered with a piece of plastic wrap.
Remove the stems from 500 grams of strawberries.
Place the cake base on a serving dish, spread the pastry cream generously, and arrange the strawberries nicely all around. Finish by generously sprinkling with icing 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 250 g of flour onto the work surface and make a crater in the middle, add 90 grams of white and 90 grams of blond candy sugar together with 6 g of baking powder and a good pinch of salt. Add 180 g of butter at room temperature and 1 egg yolk. Knead everything by hand into a homogeneous dough. This will take about 5 minutes.
Let the dough rest for half an hour and roll it out to a thickness of 4 to 5 mm. Cut out the contours of the springform pan.
Place the cut-out dough circle on baking paper and put a springform ring around it so that the base keeps its shape.
Bake for 25 minutes at 175°C. Remove and let cool.
For the pastry cream: heat 250 ml of milk in a saucepan. Place 3 egg yolks, 20 grams of cornstarch, and 50 grams of sugar with a pinch of salt in a saucepan. Mix everything well and gradually add the warm milk while stirring constantly. Stir until a pudding-like consistency is achieved. Let it cool, covered with a piece of plastic wrap.
Remove the stems from 500 grams of strawberries.
Place the cake base on a serving dish, spread the pastry cream generously, and arrange the strawberries nicely all around. Finish by generously sprinkling with icing sugar.
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Preheat the oven to 175°C.
Pour 250 g of flour onto the work surface and make a crater in the middle, add 90 grams of white and 90 grams of blond candy sugar together with 6 g of baking powder and a good pinch of salt. Add 180 g of butter at room temperature and 1 egg yolk. Knead everything by hand into a homogeneous dough. This will take about 5 minutes.
Let the dough rest for half an hour and roll it out to a thickness of 4 to 5 mm. Cut out the contours of the springform pan.
Place the cut-out dough circle on baking paper and put a springform ring around it so that the base keeps its shape.
Bake for 25 minutes at 175°C. Remove and let cool.
For the pastry cream: heat 250 ml of milk in a saucepan. Place 3 egg yolks, 20 grams of cornstarch, and 50 grams of sugar with a pinch of salt in a saucepan. Mix everything well and gradually add the warm milk while stirring constantly. Stir until a pudding-like consistency is achieved. Let it cool, covered with a piece of plastic wrap.
Remove the stems from 500 grams of strawberries.
Place the cake base on a serving dish, spread the pastry cream generously, and arrange the strawberries nicely all around. Finish by generously sprinkling with icing 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.