John Myers
Strawberry Puff Pastry Cake
The perfect strawberry puff pastry cake recipe with a picture and simple step-by-step instructions.
- 3 Eggs
- 3 El Hot water
- 120 g Sugar
- 1 Pckch Vanilla sugar
- 100 g Flour
- 50 g Food starch
- 1 tsp Baking powder
- 2 a cup Cream
- 3 Pckch Cream stiffener
- 2 a cup Sour cream or sour cream
- 2 Pck Mini freezer puffs strawberry or vanilla
- 500 g Fresh strawberries
- 1 Pckch Red cake topping, strawberry flavor
- Separate the eggs, stir the egg yolks and water until foamy, add the sugar and vanilla sugar. Wash the strawberries, pat dry and cut in half. Separate the eggs. Mix the egg yolks and water until foamy, add the sugar and vanilla sugar. Beat the egg whites until stiff and add to the egg yolk mixture. Mix the flour, cornstarch and baking powder, add and carefully fold in. Line the springform pan with baking paper fill the springform pan. Bake at 180 C for about 25 minutes. Bake at 180 C for about 25 minutes
- Let it cool down and cut the bottom once horizontally. Beat the cream with the cream stiffener until stiff, add the sour cream. Spread some cream on the floor, put cream puffs on it and brush with the cream. Reserve some cream for the biscuit lid.
- Spread the rest of the cream on the lid and place the strawberries on top with the cut surface facing down. Prepare the red icing according to the instructions and distribute it on the cake. Then 2 hours in the refrigerator.
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