John Myers
Baking: Pie – Strawberry Butter Cream on Chocolate Base
The perfect baking: pie – strawberry butter cream on chocolate base recipe with a picture and simple step-by-step instructions.
The bottom (for the 26th form)
- 2 piece Eggs (L) organic
- 130 g Sugar
- 1 tablespoon Vanilla sugar (approx. 20g)
- 150 g Soft butter
- 160 g Flour
- 30 g Cocoa powder slightly de-oiled
- 0,5 packet Baking powder
- 0,25 teaspoon Baking soda
- 1 pinch Salt
- 3 tablespoon Room temperature milk
The buttercream
- 500 g Fresh strawberries
- 2 tablespoon Sugar
- 1 packet Vanilla flavored custard powder
- 250 g Butter
- 2 tablespoon Powdered sugar
- 1 Knife point Citric acid
…also
- 250 g Fresh strawberries
- 50 g Crush Amarettini almond biscuits
- 1 packet Red cake topping
- 1 tablespoon Sugar
- Chocolate decoration
- Fat and crumbs for the mold
The floor
- Beat the eggs with the sugar for about 2-3 minutes to form a whitish cream. (A food processor with a whisk is very helpful.)
- Now add the softened butter spoon by spoon and keep beating. The dough becomes gritty, but this is reflected in further processing.
- Mix the flour with cocoa, baking powder, baking soda and salt and work into the dough spoon by spoon, sifted. (When using a food processor, replace the whisk with the mixer hook.)
- Finally stir in the milk to make a smooth dough. Fill this into a greased and crumbled tin, distribute it evenly and bake at 170 ° C in a preheated oven for about 15 – 17 minutes. After baking, let the base cool down completely
The buttercream
- It is very important that all ingredients are at room temperature. Wash the strawberries, remove the stalk and puree 500 g of them with sugar and pudding powder.
- From this mass, cook a pudding as usual. Cover the strawberry pudding with cling film, which must lie on the pudding, and let it cool.
- Mix the butter with icing sugar until frothy and then gradually stir in the strawberry pudding. Add the citric acid and mix well.
The finish
- Spread a good three-quarters of the buttercream on the chocolate base. Scatter the amarettini crumbs on top and cover the whole thing with the remaining sliced strawberries in a fan shape.
- Make the icing according to the instructions and cover the cake with it. Pour the rest of the buttercream into a piping bag and decorate the cake as you like. Chocolate hearts were used for this cake.
- Unfortunately, I don’t have a picture of the cut, as this cake is a present for my ex-mother-in-law’s 90th birthday.
- Note: You should bake the base about 1 – 2 days before use, prepare the cream the day before serving so that it can cool well for a few hours.
- Many thanks to my KB friend Geli (recipe collector), without whom this cake would not have been made. Both the recipe for the base and the buttercream come from her.
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