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🍽️ Crispy Strawberry Flocke Cake

298 kcal · 30 min · 4 servings

Crispy Strawberry Flocke Cake Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Preheat the oven. Set it to 225°C conventional heat, 200°C fan-forced, or gas mark 6.
  2. 2. Put butter or margarine, a pinch of salt, and half a liter of water into a pot. Bring the mixture to a boil on the stove.
  3. 3. Remove the pot from the heat briefly. Add the flour all at once and stir vigorously until a dough ball forms and pulls away from the bottom of the pot.
  4. 4. Let the dough cool down slightly. Stir in the eggs one by one until they are fully incorporated.
  5. 5. Fill the dough into a piping bag fitted with a star nozzle.
  6. 6. Line a baking tray with baking paper. Pipe a round base with a diameter of 24 centimeters onto the tray.
  7. 7. Pipe an outer border around the base. Distribute the remaining dough in small dots next to it.
  8. 8. Bake the cake in the preheated oven for about 20 minutes.
  9. 9. Remove the small dough flakes from the oven after 15 minutes (5 minutes earlier than the base).
  10. 10. Let the base and the flakes cool down completely.
  11. 11. Whip the cream until stiff. Stir in the cream stabilizer and gently fold in the pistachios.
  12. 12. Wash the strawberries and pat them dry. Set aside a few with the green tops.
  13. 13. Hull the rest of the strawberries and halve them.
  14. 14. Fold the halved strawberries into the pistachio cream.
  15. 15. Mound the strawberry-cream mixture in a dome shape onto the cooled base.
  16. 16. Decorate the cake with the remaining strawberries and the dough flakes.

Nutrition per serving