Forest Strawberry Cake
Nutritional values
(Percentage of daily recommendation)
| Calorie | 237 cal. | (11 %) | ||
| Protein | 5.54 g | (6 %) | ||
| Fat | 11.01 g | (9 %) | ||
| Carbohydrates | 30.08 g | (20 %) | ||
| Sugar added | 8.67 g | (35 %) | ||
| Roughage | 0.86 g | (3 %) |
| Vitamin A | 130.29 mg | (16,286 %) | ||
| Vitamin D | 0.71 μg | (4 %) | ||
| Vitamin E | 0.93 mg | (8 %) | ||
| Vitamin B₁ | 0.09 mg | (9 %) | ||
| Vitamin B₂ | 0.19 mg | (17 %) | ||
| Niacin | 1.21 mg | (10 %) | ||
| Vitamin B₆ | 0.06 mg | (4 %) | ||
| Folate | 22.93 μg | (8 %) | ||
| Pantothenic acid | 0.46 mg | (8 %) | ||
| Biotin | 4.66 μg | (10 %) | ||
| Vitamin B₁₂ | 0.48 μg | (16 %) | ||
| Vitamin C | 24.5 mg | (26 %) | ||
| Potassium | 179.98 mg | (4 %) | ||
| Calcium | 78.97 mg | (8 %) | ||
| Magnesium | 10.6 mg | (4 %) | ||
| Iron | 1.05 mg | (7 %) | ||
| Iodine | 28.69 μg | (14 %) | ||
| Zinc | 0.44 mg | (6 %) | ||
| Saturated fatty acids | 5.76 g | |||
| Cholesterol | 123.67 mg |
Ingredients
- For the tart
- 200 grams Pastry flour
- 100 grams cold butter
- 1 pinch salt
- 1 tsp sugar
- 1 egg
- ½ l milk
- 1 Vanilla bean
- 5 egg yolks
- 100 grams sugar
- 2 Tbsps cornstarch
- 1 pinch salt
- 500 grams Wild strawberry
- for baking and finishing
- Pastry flour (for the work surface)
- butter (for the baking dish)
- Dried pea (and parchment paper for blind baking)
- 1 packet red Pie glaze (Sugar and liquid, according to measure)
Preparation steps
Combine the flour, sugar and salt and make a well in the center. Cut the cold butter into small pieces to distribute the well. Add the egg to the well and process with two knives or a pastry cutter until the mixture resembles coarse meal. Quickly knead into a disc, cover with plastic wrap and refrigerate for 30 minutes.
Roll out the dough on a lightly floured surface and press into a greased baking dish. Top with parchment paper and baking peas and bake in an oven preheated to 200°C (approximately 400°F) for 10 minutes. Remove the parchment paper and baking peas and let cool.
Cut the vanilla pod lengthwise and scrape the vanilla seeds. Combine the seeds, pod and milk and bring to a simmer.
Whisk the yolks and sugar in a bowl until creamy. Gradually stir in the hot milk into the egg yolk cream, whisking constantly. Pour everything back into the pot. Stir a little water into the cornstarch until smooth and stir the cornstarch mixture into the milk mixture. Simmer, stirring constantly until the mixture has thickened. Remove from the heat and remove the vanilla pod.
Pour the custard through a sieve and let cool, stirring occasionally to prevent a skin from forming.
Evenly spread the cream on the tart bottom. Rinse and pat dry the strawberries and evenly distribute over the cream. Prepare the glaze according to package instructions and evenly spread over the strawberries. Refrigerate for at least 30 minutes before serving.
