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🍰 Pastel de fresas y nata al estilo de la señora Holle

314 kcal · 30 min · 4 raciones

Ingredientes

• Eggs 4 pcs.
• Sugar 250 g
• Salt pinch
• Tonka bean paste 1 tsp
• Sparkling water 200 ml
• Sunflower oil 200 ml
• Wheat flour, Type 405 400 g
• levadura en polvo 3 cdta
• Strawberries, frozen 500 g
• Glaze mix, red 3 packets
• Sour cherry nectar 100 ml
• Quark 40 % fat in trace 250 g
• azúcar glas 60 g
• Vanilla extract 1 tsp
• nata para montar 400 g
• San-apart 6.5 tsp
• Chocolate, white 50 g
• Coconut flakes 50 g

Preparación

1. 1. Preheat the oven to 170 degrees top and bottom heat.
2. 2. Line a baking sheet with baking paper.
3. 3. Place a baking frame with the dimensions 32 x 27 cm on the sheet.
4. 4. Whip the eggs with 200 grams of sugar, a pinch of salt and tonka butter until white and creamy in 4 to 5 minutes.
5. 5. Add the water and the sunflower oil to the egg mixture and stir briefly.
6. 6. Mix the flour with the baking powder in a separate bowl.
7. 7. Fold the flour mixture into the egg mixture briefly until everything is combined.
8. 8. Pour the dough into the prepared mold and smooth it out.
9. 9. Bake the base in the preheated oven at 170 degrees for about 30 to 35 minutes.
10. 10. Do the skewer test to check the cooking time.
11. 11. Let the base cool completely.
12. 12. Do not remove the baking frame while the base is cooling.
13. 13. Put the strawberries in a large pot.
14. 14. Warm the strawberries over medium-high heat.
15. 15. Mix the glaze mix with the cherry nectar and 50 grams of sugar.
16. 16. Pour the glaze mix to the strawberries.
17. 17. Mash the fruit with a hand blender or potato masher.
18. 18. Let the mixture come to a boil.
19. 19. Boil the strawberries for about 1 minute.
20. 20. Let the filling cool briefly.
21. 21. Pour the filling onto the cooled base.
22. 22. Let the filling cool on the cake.
23. 23. Put the cake in the refrigerator.
24. 24. Mix the quark with the icing sugar and the vanilla extract.
25. 25. Slowly pour the whipping cream to the quark mixture.
26. 26. Whip the cream with cream stabilizer until stiff.
27. 27. Distribute the cream over the cold strawberry filling.
28. 28. Smooth the cream wavy or flat.
29. 29. Put the sheet for at least 1 hour covered in the refrigerator.
30. 30. Remove the baking frame from the cake.
31. 31. Remove the baking foil under the cake.
32. 32. Cut the cake into even pieces.
33. 33. Grate the white chocolate with a vegetable peeler into small curls.
34. 34. Sprinkle the chocolate shavings and the coconut flakes over the slices.
35. 35. Decorate the cake pieces as desired with fresh strawberries.

Nutrición por ración

• kcal: 314
• Protein: 5 g · Fett/Fat: 17 g · Carbs: 37 g