Читать книгу German Baking - Dr. Oetker - Страница 14
ОглавлениеFruit pie with strawberries
Obsttorte mit Erdbeeren
Preparation time: about 30 minutes, excluding cooling time
Baking time: about 15 minutes
About 12 pieces
For the pie tin (diameter 28 cm/ 11 in) or springform mould (diameter 26 cm/10¼ in)
a little fat or baking parchment
For the all-in-one sponge
125 g/4½ oz (1¼ cups) plain (all purpose) flour
2½ level teaspoons baking powder
100 g/3½ oz (½ cup) sugar
1 sachet vanilla sugar
4 eggs (medium)
3 tablespoons cooking oil
2 tablespoons vinegar, e.g. fruit vinegar
For the vanilla cream
15 g/ 1/2 oz vanilla-flavoured custard powder
250 ml/8 fl oz (1 cup) milk
20 g/¾ oz (2 tablespoons) sugar
For the filling
1 kg/2¼ lb strawberries
a little sugar if necessary
For the glaze
1 sachet red cake glaze
2 tablespoons sugar
250 ml/8 fl oz (1 cup) water
Per piece
P: 5 g, F: 6 g, C: 28 g, kcal: 190
1Grease the bottom of the pie tin or springform mould and line with baking parchment. Preheat the oven:
Top/bottom heat: about 180 °C/350 °F (Gas mark 4)Fan oven: about 160 °C/325 °F (Gas mark 3)
2To make the sponge, mix together the flour and baking powder in a mixing bowl. Add all the rest of the ingre-dients one after the other and whisk with a hand-mixer with whisk attachment, first briefly on the lowest setting, then on the highest setting for 1 minute until you have a smooth, even mixture.
3Put the sponge mixture in the pie tin or springform mould and smooth flat. Put the tin or springform mould on a shelf in the bottom third of the preheated oven. Bake for about 15 minutes.
4Turn out onto a cake rack lined with baking parchment and leave to cool.
5To make the vanilla-flavoured crème pâtissière, make a custard with vanilla-flavoured custard powder using 250 ml/8 fl oz (1 cup) milk and 20 g/¾ oz (2 tablespoons) sugar, following the instructions on the packet. Leave to cool, stirring occasionally, then pour over the base .
6For the topping, wash the strawberries, drain thorough-ly, remove the stalks and cut the larger ones in half. Sprinkle the strawberries with sugar, leave to stand briefly and then arrange on the base .
7Make the glaze with glaze powder, sugar and water, following the instructions on the packet. Then spoon over the strawberries . Leave the glaze to set and refrigerate until ready to serve.
TIPS
If you are using metal pie tins, you must grease and flour them first.
You can also use 6 tartlet moulds (diameter 12 cm/4¾ in) and garnish with strawberries as indicated in the recipe.
You can use different fresh fruits (such as bananas or grapes) or well-drained tinned fruit (such as peaches or pineapple; drained weight 500 g/18 oz). In this case prepare the glaze using the juice from the tin.