Strawberry cake

 



* ingredients :



White Chocolate Dough Cream


85 g (3 oz) chop white chocolate


250 ml sugar


45 ml (3 tsp) un-bleached flour


45 ml (3 tablespoons) cornstarch


3 eggs


500 ml hot milk


5 ml (1 teaspoon) vanilla extract


puff pastry


2 rolls, 200g each of store-bought puff pastry, thawed


15 ml (1 tablespoon) sugar


375 ml (1 1/2 cups) fresh strawberries, cut into wedges (or cranberries)


cream


310 ml (1 1/4 cup) cream 35%


1/4 cup (60 ml) sugar


1/2 teaspoon (2.5 ml) vanilla extract


icing


1/4 cup (60 ml) powdered sugar


5 ml (1 teaspoon) of water


½ cup (125 ml) room temperature seedless strawberry (or raspberry) jam, preferably



* Preparation :



custard


Put the chocolate in a bowl. For reservations.


In a saucepan, mix sugar with flour and cornstarch. Adding eggs & beat to mix is smooth and fluffy. Gradually adding  milk when stirring. Bring the mixture to a boil over medium heat, whisking constantly, making sure to scrape the bottom and sides of the pan well. Cook on low heat for a minute. Pour over the chocolate and add the vanilla. Mix or whisk until the chocolate is melted. Put plastic wrap directly on the hot cream. Leave it to cool and put it in the fridge until the cream cools.


puff pastry


Place the grill in the middle of the oven. Heat the oven to 200°C (400°F). Line a 43 by 30 cm (17 by 12 inch) baking dish with parchment paper.


On a floured work surface, roll dough into two 12 by 8 inch (30 by 20 cm) rectangles. Sprinkle the dough with sugar and press gently with the roller to make a sugar stick. Put the dough on the baking tray. Cover with parchment paper and place a second baking sheet on it to prevent the dough from rolling. Bake for 20 minutes or until pastry is golden. Remove the baking sheet and the top butter paper and let it cool on a wire rack.


cream


In bowl, beat cream, sugar, & vanilla to stiff peaks form. Reserving in refrigerator.


icing


In a bowl, mix sugar and water. Stored in small, airtight plastic bag.


holographic


Using a long knife, divide a rectangle of dough in half horizontally. Keep these two pastas.


Put the entire dough on the serving plate. Spread the pastry cream on it. Add half of the strawberries and press them into the dough cream. Apply reserved paste. Spread the whipped cream and the rest of the strawberries. Cover it with the last reserved dough and spread the jam on it.


Cut off one end of the plastic bag. Using the decorating mixture, draw straight, parallel lines the width of the milvie on the jam, then cut with a knife to form marbled patterns.


Chill for two hours.



Enjoy !



Post a Comment

Previous Post Next Post