Pastry Cream Torte with Streusel
Nutritional values
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 553 kcal | (26 %) | ||
| Protein | 5.1 g | (5 %) | ||
| Fat | 35.7 g | (31 %) | ||
| Carbohydrates | 54 g | (36 %) |
Ingredients
- For the pastry
- 250 grams Pastry flour
- 1 generous pinch Baking powder
- 2 packets Vanilla sugar
- 150 grams Crème fraiche
- 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 whipped cream stabilizer
- 1 packet Vanilla sugar
- powdered sugar (for dusting)
Preparation steps
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.
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.
