John Myers
Ingredients for 1 servings:
- 250 g flour
- 80 g sugar
- 1 packet of vanilla sugar
- 1 pinch of salt
- 160 g butter
- some flour, for the work surface
- 1 kg strawberries
- 9 tbsp sugar
- 1 pack of sauce powder (vanilla flavor)
- ¼ liter of milk
- ¼ liter cream
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
Sift the flour into a bowl. Sprinkle with sugar, vanilla sugar, and a pinch of salt. Add the cold butter in pieces. Quickly knead from the outside in until smooth. This works best with a dough hook. Shape the dough into a ball, wrap it in aluminum foil, and chill for 30 minutes. Then roll it out on a lightly floured surface and line an ungreased tart tin with it, leaving a small edge and pierce the tart base several times with a fork. Bake on the second shelf from the bottom of a preheated oven for 20 minutes. (Conventional heat 200°C, fan oven 160°C, gas mark 4 or 5.) Let the baked cake rest in the tin for 5 minutes. Carefully (the shortcrust pastry will break easily), loosen the edges, turn out onto a wire rack, and let cool. For the topping, wash and hull the strawberries, sprinkle with 6 tablespoons of sugar, and let stand for 30 minutes. Prepare the vanilla sauce with the milk according to the package instructions and spread it on the cake base. Arrange the strawberries on top. Whip the cream with the remaining sugar until stiff peaks form and garnish the cake with it.
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