Pastry Cream Torte with Streusel

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Pastry Cream Torte with Streusel
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Difficulty:
advanced
Difficulty
Preparation:
2 h.
Preparation
Calories:
553
calories
Calories

Nutritional values

1 piece contains
(Percentage of daily recommendation)
1 piece contains
(Percentage of daily recommendation)
Calories553 kcal(26 %)
Protein5.1 g(5 %)
Fat35.7 g(31 %)
Carbohydrates54 g(36 %)
Author of this recipe:

Ingredients

for
12
For the pastry
250 grams
1 generous pinch
2 packets
150 grams
175 grams
For the streusel
150 grams
75 grams
1 packet
1 generous pinch
100 grams
For the filling
450 grams
500 milliliters
25 grams
2 packets
1 packet
Powdered sugar (for dusting)

Preparation steps

1.

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.

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.