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Fruit 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.

German Baking

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