Pastry Cream Torte with Streusel

Pastry Cream Torte with Streusel
2 h.


for 12 pieces
For the pastry
250 grams Pastry flour
1 generous pinch Baking powder
2 packets Vanilla sugar
150 grams Creme fraiche cheese
175 grams Margarine
For the streusel
150 grams Pastry flour
75 grams Sugar
1 packet Vanilla sugar
1 generous pinch Cinnamon
100 grams Margarine
For the filling
450 grams Plum butter
500 milliliters Cream
25 grams Sugar
2 packets Whip cream stabilizer
1 packet Vanilla sugar
Powdered sugar (for dusting)
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Preparation steps

Step 1/2

For the pastry, knead flour, baking powder, vanilla sugar, creme fraiche and margarine to a smooth dough. Wrap dough in plastic wrap and refrigerate for about 30 minutes. Divide dough into 4 equal portions and roll out each portion on the greased bottom of a springform pan 28 cm diameter (approximately 11 inches diameter). Pierce edge of dough several times with a fork.

For the streusel, mix flour, sugar, vanilla sugar, cinnamon and margarine until crumbly and spread evenly over pastry circles. Bake pastry circles in springform pan in oven preheated to 200°C (gas mark 3)(approximately 400°F) for about 15 minutes. Cut one pastry circle into 12 pieces while still hot. Let remaining three pastry circles cool on a wire rack.

Step 2/2

For the filling, spread each of the 3 whole pastry circles with about 1/3 of the plum butter. Beat cream, sprinkle with sugar and cream stabilizer and beat until stiff. Place half of the cream mixture in a pastry bag with a star tip. Spread remaining cream evenly over whole pastry circles and pipe cream from pastry bag around the edges. Layer the 3 whole pastry circles together into a torte. Set cut pastry circle on top of torte and press down lightly. Refrigerate torte until serving. Dust torte with powdered sugar and cut into pieces with a serrated knife to serve.