Strawberry cake with lemon curd and mint

Name: strawberry cake with lemon curd and mint
Total time: 25 min
Yield: 0
Ingredients: butter to grease; 6 slice frozen puff pastry thawed; 100 gram dark chocolate in pieces; 1 lemon; 450 gram French low fat quark; 750 gram strawberry crowns removed; freshly ground pepper black; powdered sugar; leaf fresh mint for garnish

The tastiest strawberries in a cake, complemented by the freshness of lemon curds and mint

Ingredients

Kitchen Stuff

gourmet set

Directions

Preheat the oven to 200 ° C.
Lightly grease the mold and coat it with the dough. Press the seams tightly together with your thumb and forefinger.
Prick the dough floor with a fork.
Place the parchment paper on the dough and spread the support filling over it.
Bake the dough bottom for about 15 minutes in the middle of the oven.
Remove backing and baking paper and put the bottom back in the oven for 10 minutes until it is light brown.
Allow the cake base to cool down on a rack.
Melt the chocolate in the microwave for 2-3 minutes at 800 Watt, or au bain-marie.
Brush the cooled cake base with the melted chocolate and let it harden.
Clean the lemon, grate 1 teaspoon of the peel and squeeze the fruit.
Scoop grate and juice through the curd cheese and spread this mixture over the chocolate of the cake base.
Arrange the strawberries, grind a little pepper and dust the edge of the cake with icing sugar.
Garnish with leaves of fresh mint.