Pastry Cream Torte with Streusel

0
Average: 0 (0 votes)
(0 votes)
Pastry Cream Torte with Streusel
share Share
print
bookmark_border Copy URL
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 %)

Ingredients

for
12
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)
How healthy are the main ingredients?
MargarineMargarinesugarsugarcinnamon

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.