Strawberry Cream Pie: Say thanks on Mother’s Day.
Ingredients:
- 6 eggs
- 200 g sugar
- 1 sachet baking powder
- 200 g flour
- 1 pinch of salt
- 200 g butter, melted and cooled + butter for the tin
- 400 g SanLucar strawberries
- 500 ml cream
- 100 g powdered sugar
- 50 ml strawberry syrup
- 6 SanLucar strawberries for decoration
- Powdered sugar for dusting
- 1 stalk of SanLucar mint
- 1 springform pan, 26 cm
- plastic wrap
- 1 cake plate + 1 cake ring, 26 cm
Preparation:
- Preheat the oven to 180° C.
- Then separate the eggs. Whisk the egg yolks and sugar in a bowl over a hot bain-marie until white. Remove from the bain-marie and continue stirring until the contents have cooled.
- Then gently fold in the butter.
- Beat the egg whites until stiff and carefully fold into the batter and pour into the greased springform pan. Bake in the oven for 30 minutes, leave to cool and remove from the springform pan.
- Clean the SanLucar strawberries, remove the stalks and divide into 2 halves.
- Whip the cream with the powdered sugar until stiff.
- Lay out the plastic wrap on a cake plate and place the cake ring on top.
- Divide the baked pastry horizontally into 2 halves and place the bottom half in the cake ring.
- Spread the strawberry syrup over the cake base, reserving 2 tbsp. Spread the strawberries around the edge of the cake ring. Decorate the rest in the middle.
- Spread the whipped cream – apart from 5 tbsp – over the top and smooth down.
- Place the second piece of cake on top and chill. Before serving, mix the remaining syrup with the rest of the cream and spread over the cake.
- Gently remove the cake ring and decorate your cake with powdered sugar, mint leaves and strawberries.
