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Jasper33
Open strawberry cake
Strawberry cake with sweet tart dough and pastry cream.
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Ingredients
Directions
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Sprinkle the work surface with flour and roll out the dough into a round piece that is 3 cm larger than the shape.
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Line the mold with the dough and put the mold in the fridge for at least 30 minutes.
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Preheat the oven to 200 ° C.
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Place a piece of parchment paper on the dough and place as much baking tin or legumes on it as to cover the bottom almost completely.
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Put the shape on the grid slightly above the center in the oven and bake the cake for about 20 minutes.
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Remove the legumes and baking paper and put the cake in the oven for about 8 minutes. Allow the cake to cool on a rack.
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Split the eggs (egg white is not used) and put the egg yolks in a bowl.
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In a bowl with the hand mixer, beat the egg yolks with the sugar and vanilla sugar into a thick cream, which runs like a broad ribbon of the whisk.
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Sift the flour and scoop the flour lightly.
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Bring the milk to a boil in a pan and pour the milk in a thin stream with the whipped egg yolks.
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Let the mixture come to a boil with a constant beating and cook very gently for 3 minutes.
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Remove the pan from the heat and allow the cream to cool. Beat very regularly to prevent skin formation.
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Put the pastry cream in the cake and smooth it out evenly. Cut the strawberries into slices and divide them in circles over the cream.
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Nutrition
335Calories
Sodium8% DV190mg
Fat25% DV16g
Protein12% DV6g
Carbs14% DV41g
Fiber4% DV1g
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