Put the butter, sugar, salt, lemon zest and the egg in a bowl and add. Mix the flour and baking powder into the butter-sugar mixture and mix well and knead into a nice dough. To bring in some aroma and freshness, I also added a few drops of coffee aromas and orange peel as well as 1 teaspoon of orange juice, depending on the feeling and taste. Then cover with foil and put in the refrigerator for an hour.
In the meantime, preheat the oven to 180 degrees. Wash the strawberries, remove the greens, dab with a chicken crepe. Since there is still some time left, you can prepare the pudding filling. I made it easy for myself by using a packet of baking pudding cream. Follow-up instructions prepared and briefly bunkered in the refrigerator.
After resting for an hour, take it out of the refrigerator and place it on the floured work surface. Roll out the dough to a thickness of 1.5 cm. Take an oval cake shape and use it to cut out the dough shape. The shape should be greased. Place the dough cut out including the form on a baking sheet lined with baking paper and place in the oven on the middle rack for about 25 minutes.
Take the baked farmer's stulle out of the oven, remove the ring and let the stulle cool down. After cooling, I fill it with the pudding cream. I spread the strawberries on top of the pudding cream. The chocolate glaze is warmed up in a water bath and then spread a little decoratively on the strawberries as well as the chocolate mint.
If you want it even more delicious, you can spread parzipan on the sandwich before filling it with the pudding cream. but for me that is too much of a sweet thing.
Try and be surprised!