Strawberry Cream Turrets

Average: 5 (2 votes)
(2 votes)
Strawberry Cream Turrets
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Health Score:
4,2 / 10
45 min.
ready in 55 min.
Ready in


For the cake
4 eggs
100 grams sugar
1 packet Vanilla sugar
100 grams Pastry flour
50 grams cornstarch
1 pinch salt
600 grams Strawberries (fresh)
2 tablespoons sugar
400 milliliters Whipped cream
5 tablespoons powdered sugar
For the garnish
4 mint
How healthy are the main ingredients?
StrawberryWhipped creamsugarsugareggsalt

Preparation steps


Preheat the oven to 350°F. Soften the gelatin in cold water.


For the cake, separate the eggs beat the yolks until frothy with the sugar and vanilla sugar. Mix the flour with the cornstarch , add into the egg yolk mixture and stir to combine. Beat the egg whites with a pinch of salt until stiff and carefully fold into the batter. On a baking tray (lined with parchment paper) spread the dough evenly and bake for 10 minutes in the preheated oven. Remove, and let cool on a baking rack. Meanwhile, rinse and slice the strawberries, place into a bowl and sprinkle with 2 tablespoons sugar. Beat the cream with the icing sugar until stiff. Cut the cooled cake in 7x7 squares. Place a cake square on a plate, sprinkle with a little of the cream and add a few strawberries. Repeat with 3 other biscuit squares to create a tower of the cake squares, cream and strawberries. Garnish with mint leaves and serve immediately.