No inspiration?
Surprise me!
?
No inspiration?
Surprise me!
?
No inspiration?
Surprise me!
?
No inspiration?
Surprise me!
?
No inspiration?
Surprise me!
?
No inspiration?
Surprise me!
?
No inspiration?
Surprise me!
?
No inspiration?
Surprise me!
?
No inspiration?
Surprise me!
?
No inspiration?
Surprise me!
?
No inspiration?
Surprise me!
?
No inspiration?
Surprise me!
?
No inspiration?
Surprise me!
?
No inspiration?
Surprise me!
?
No inspiration?
Surprise me!
?
No inspiration?
Surprise me!
?
No inspiration?
Surprise me!
?
No inspiration?
Surprise me!
?
No inspiration?
Surprise me!
?
No inspiration?
Surprise me!
?
No inspiration?
Surprise me!
?
No inspiration?
Surprise me!
?
No inspiration?
Surprise me!
?
No inspiration?
Surprise me!
?
No inspiration?
Surprise me!
?
No inspiration?
Surprise me!
?
No inspiration?
Surprise me!
?
No inspiration?
Surprise me!
?
No inspiration?
Surprise me!
?
No inspiration?
Surprise me!
?
No inspiration?
Surprise me!
?
No inspiration?
Surprise me!
?
No inspiration?
Surprise me!
?
No inspiration?
Surprise me!
?
No inspiration?
Surprise me!
?
No inspiration?
Surprise me!
?
No inspiration?
Surprise me!
?
No inspiration?
Surprise me!
?
No inspiration?
Surprise me!
?
No inspiration?
Surprise me!
?
No inspiration?
Surprise me!
?
No inspiration?
Surprise me!
?
No inspiration?
Surprise me!
?
No inspiration?
Surprise me!
?
No inspiration?
Surprise me!
?
No inspiration?
Surprise me!
?
No inspiration?
Surprise me!
?
No inspiration?
Surprise me!
?
No inspiration?
Surprise me!
?
No inspiration?
Surprise me!
?
No inspiration?
Surprise me!
?
No inspiration?
Surprise me!
?
No inspiration?
Surprise me!
?
No inspiration?
Surprise me!
?
No inspiration?
Surprise me!
?
No inspiration?
Surprise me!
?
No inspiration?
Surprise me!
?
No inspiration?
Surprise me!
?
No inspiration?
Surprise me!
?
No inspiration?
Surprise me!
?
No inspiration?
Surprise me!
?
No inspiration?
Surprise me!
?
No inspiration?
Surprise me!
?
No inspiration?
Surprise me!
?
No inspiration?
Surprise me!
?
No inspiration?
Surprise me!
?
No inspiration?
Surprise me!
?
No inspiration?
Surprise me!
?
No inspiration?
Surprise me!
?
No inspiration?
Surprise me!
?
No inspiration?
Surprise me!
?
No inspiration?
Surprise me!
?
No inspiration?
Surprise me!
?
No inspiration?
Surprise me!
?
No inspiration?
Surprise me!
?
No inspiration?
Surprise me!
?
No inspiration?
Surprise me!
?
No inspiration?
Surprise me!
?
No inspiration?
Surprise me!
?
No inspiration?
Surprise me!
?
No inspiration?
Surprise me!
?
No inspiration?
Surprise me!
?
No inspiration?
Surprise me!
?
No inspiration?
Surprise me!
?
No inspiration?
Surprise me!
?
No inspiration?
Surprise me!
?
No inspiration?
Surprise me!
?
No inspiration?
Surprise me!
?
No inspiration?
Surprise me!
?
No inspiration?
Surprise me!
?
No inspiration?
Surprise me!
?
No inspiration?
Surprise me!
?
No inspiration?
Surprise me!
?
No inspiration?
Surprise me!
?
No inspiration?
Surprise me!
?
No inspiration?
Surprise me!
?
No inspiration?
Surprise me!
?
No inspiration?
Surprise me!
?
No inspiration?
Surprise me!
?
No inspiration?
Surprise me!
?
Preheat the oven to 175°C.
Toss out 250g of flour on the work surface and make a crater in the center, add 90g of white and 90g of blond candy sugar along with 6g of baking powder and a generous pinch of salt. Add 180g of room temperature butter and one egg yolk. Knead everything by hand into a homogeneous dough. This will take up to 5 minutes.
Let the 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 and put a springform rim around it so that the bottom will keep its shape later.
Bake for 25 minutes at 175°C. Remove from oven and let 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 saucepan. Mix everything well and add the warm milk little by little while continuing to stir. Stir until a pudding-like consistency forms. Let it cool, covered with a piece of cling film.
Cut the crowns off the Hoogstraten strawberries (500 grams).
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.
.png)
Ingredients
for
8
persons
person
For the soil
180g soft butter
90g of sugar
90g blond candy sugar
Pinch of salt
6g baking powder
1 egg yolk
250g flour
For the pastry cream and finish
Pastry cream
3 egg yolks
50g of sugar
20g cornstarch
250g of milk
500g Hoogstraten Strawberries
Flour Sugar
Fan of this recipe?
View more
75
minus
Preheat the oven to 175°C.
Toss out 250g of flour on the work surface and make a crater in the center, add 90g of white and 90g of blond candy sugar along with 6g of baking powder and a generous pinch of salt. Add 180g of room temperature butter and one egg yolk. Knead everything by hand into a homogeneous dough. This will take up to 5 minutes.
Let the 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 and put a springform rim around it so that the bottom will keep its shape later.
Bake for 25 minutes at 175°C. Remove from oven and let 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 saucepan. Mix everything well and add the warm milk little by little while continuing to stir. Stir until a pudding-like consistency forms. Let it cool, covered with a piece of cling film.
Cut the crowns off the Hoogstraten strawberries (500 grams).
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.
Discover this recipe at our proud partner! Read more
Saving this recipe for later?
Download
Watch the video
Preheat the oven to 175°C.
Toss out 250g of flour on the work surface and make a crater in the center, add 90g of white and 90g of blond candy sugar along with 6g of baking powder and a generous pinch of salt. Add 180g of room temperature butter and one egg yolk. Knead everything by hand into a homogeneous dough. This will take up to 5 minutes.
Let the 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 and put a springform rim around it so that the bottom will keep its shape later.
Bake for 25 minutes at 175°C. Remove from oven and let 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 saucepan. Mix everything well and add the warm milk little by little while continuing to stir. Stir until a pudding-like consistency forms. Let it cool, covered with a piece of cling film.
Cut the crowns off the Hoogstraten strawberries (500 grams).
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.
We guarantee quality.
We guarantee quality.
We guarantee quality.
We guarantee quality.
We guarantee quality.
We guarantee quality.
We guarantee quality.
We guarantee quality.