Cake recipes
A freshly baked strawberry tart - oh là là! It reminds of the last summer in Paris, of the many sweet and savory delicacies. We bring the French charm home and look forward to fruity Tarte recipes .
Granny's strawberry cake is and remains the best - especially that of 'Mamie'. What makes the classic strawberry tart so special? Her delicate aroma of fine vanilla and fruity strawberries - on a heavenly quark cream.
The basis of our strawberry tart: a buttery shortcrust pastry - refined with chocolate or almonds and baked with love. Bon Appetit!
rdbeer-Crostata
Ingredients (10 pieces)
50 g of powdered sugar, 100 g of cold butter, 100 g of flour, 100 g of ground almonds (skinless), 1 egg yolk, salt, 1 packet of vanillin sugar, 600 g of strawberries, 2 sheets of gelatine, 200 g of sour cream, 50 g of sugar, 200 g whipped cream, 5 tablespoons chocolate grated, flour for the hands, grease for the form, cling film, baking paper
preparation
1. Mix powdered sugar, butter in cubes, flour, almonds, egg yolk, 1 pinch of salt and vanillin sugar first with the dough hook of the hand mixer, then with floured hands to a smooth dough. Wrap in foil and refrigerate for approx. 30 minutes.
2. Roll out dough between 2 layers of baking paper rectangular (approx. 25 x 33 cm), peel off a layer of baking paper. Place the dough in a greased tart pan with a lift-off bottom (about 21 x 29 cm), lightly press on the edge and remove the 2nd layer of baking paper.
3. Pierce the dough with a fork. Bake in preheated oven (electric cooker: 175 ° C / circulating air: 150 ° C / gas: stage 2) for 15-20 minutes, remove, allow to cool on a wire rack for about 1 hour. Remove soil from the mold.
4. Wash and clean strawberries. Soak the gelatine in cold water. Mix sour cream and sugar. Whip the cream. Express gelatin, dissolve, add 2-3 tablespoon of sour cream, stir in the remaining sour cream. First cream, then fold in chocolate grated.
5. Put Stracciatella cream on the floor and spread. Press the strawberries tightly into the cream, leave to cool for about 1 hour.
Strawberry walnut tart
Ingredients (12-16 pieces)
250 g flour, 25 g icing sugar, 1 packet vanillin sugar, salt, 4 eggs, 175 g butter, 500 g small strawberries, 50 g dark chocolate, 120 g + 2 tbsp ground hazelnut kernels, 1 tsp baking powder, 50 g sugar, 1 tbsp rum or brandy, maybe 1 tsp powdered sugar for dusting, fat and flour for the form, flour to roll out, cling film, baking paper
preparation
1. Put the flour, icing sugar, vanillin sugar, 1 pinch of salt, 1 egg, 1 tbsp cold water and 125 g butter in little flakes in a mixing bowl. First knead with the dough hook of the hand mixer, then briefly with your hands to a smooth shortcrust pastry. Wrap dough in foil and refrigerate for approx. 30 minutes.
2. Grease a tart tin (26 cm Ø) with lift-off bottom and dust with flour. Roll out dough on a lightly floured, large sheet of baking paper to a circle (about 30 cm Ø) and lay the shape with it. Press the dough so that it is about 1/2 cm above the edge. Pierce dough base several times with a fork. Mold for 15-20 minutes.
3. Wash strawberries, drain well, clean and halve. Tarteboden in preheated oven, bottom rail (stove: 200 ° C / circulating air: 175 ° C / gas: see manufacturer) bake for about 20 minutes.
4. Meanwhile, grate chocolate roughly, mix with 120 g of nuts and baking powder. Separate 3 eggs. Beat the egg whites until stiff and add a pinch of salt. Beat 50g soft butter and sugar until creamy. Stir in the yolks one at a time. Add rum and chocolate-nut mixture and stir. Fold in egg whites.
5. Remove the pre-baked tartar from the oven. Sprinkle the bottom with about 2 tablespoons of ground hazelnuts. Spread strawberries on top and spread with hazelnut chocolate paste. Bake at the same temperature on the bottom rail for another 25-30 minutes. Allow the prepared tart to cool on a wire rack for about 20 minutes. Then release from the mold and allow to cool. Possibly. dust with powdered sugar.
Strawberry tart with vanilla cream
Ingredients (12 pieces)
100 g butter, 200 g flour, 50 g + 3 tbsp sugar, 1 egg, 1 pinch salt, 100 g white couverture, 250 g low-fat quark, 1 packet vanillin sugar, 1 sachet cream stabilizer, 1 bottle (250 ml) Rama creamfine vanilla, 350 g strawberries, grease and flour for the mold, flour for the work surface, cling film, baking paper, dry peas for blind baking
preparation
1. For the shortcrust pastry butter in pieces, flour, 50 g sugar, egg and salt first knead with the dough hooks of the hand mixer, then with your hands to a smooth dough. Wrap in foil and refrigerate for approx. 30 minutes. Grease the tart dish with lift-off bottom (28 cm Ø) and dust with flour. Roll out the dough on a floured work surface around (about 32 cm Ø). Shape it, press on it and cut off protruding edges. Pierce dough with the fork several times.
2. Lay out the dough with baking paper, fill with dry peas. Bake on a lower rack in a preheated oven (cooker: 200 ° C / circulating air: 175 ° C / gas: stage 3) for 10-15 minutes. Remove the peas and baking paper and bake for approx. 10 minutes. Remove the tart from the oven and let cool on a wire rack.
3. Chop the white couverture, melt over a warm water bath. Coat the bottom thinly with the couverture and let it dry.
4. Beat the quark, 3 tbsp sugar and vanillin sugar until smooth. Mix cream maker and 3 tablespoons of sugar thoroughly. Beat the creamy nuts until stiff, add the sugar mixture while stirring. Smooth vanilla cream on the tart top. Wash, clean and halve strawberries. Cover the vanilla cream with the strawberry halves from the outside in and leave to cool for approx. 1 hour. If necessary, melt the remaining couverture and place it in a strip over the tart with a spoon. Remove the tart from the tin and arrange on a plate.
Strawberry and lemon tartlets
Ingredients (6 pieces)
275 g of flour, 100 g of powdered sugar, salt, 1 egg yolk, 175 g of butter, 250 g of mascarpone, 250 g of skimmed quark, 75 g of sugar, 250 g of whipped cream, 4 stalks of mint, 100 g of lemon curd, 750 g of strawberries, flour for the hands and Working surface, cling film
preparation
1. Put flour, powdered sugar, 1 pinch of salt, egg yolk and butter in cubes in a bowl. First knead with the dough hook of the hand mixer, then with floured hands to a smooth dough. Wrap dough in foil and refrigerate for approx. 30 minutes.
2. Grease 6 Tartlet cases (approx. 15 cm Ø). Divide the dough into 6 equal pieces. Roll out each piece on a floured work surface (approx. 19 cm Ø) one at a time, place in the molds and press lightly. Pierce dough trays with a fork several times.
3. Bake in a preheated oven (electric stove: 175 ° C / circulating air: 150 ° C / gas: stage 2) for 15-20 minutes, remove, allow to cool on a wire rack for about 30 minutes.
4. Mix mascarpone with a whisk until smooth. Stir in the quark and sugar. Beat the cream until stiff, fold in.
5. Wash mint, shake dry, peel off leaves and finely chop. Fold mint. Lemoncurd marbled under the mascarpone cream lift. Distribute the cream in the molds and pass. Wash the strawberries, clean them, and press each one into the cream with the tip up.
Stracciatella tart with strawberries
Ingredients (10 pieces)
200 g flour, 100 g cold butter, salt, 100 g icing sugar, 1 egg, 4 sachets vanillin sugar, 2 sachets cream stabilizer, 500 g whipped cream, 50 g chocolate grated (whole milk), 450 g strawberries, 1/2 packet red cake sprinkles ( for cooking), 1 tablespoon sugar, flour for the work surface, grease for the mold, cling film, baking paper and dry peas for blind baking
preparation
1. Knead the flour, butter in pieces, 1 pinch of salt, powdered sugar, egg and 2 tablespoons of cold water to a smooth dough. Wrap in foil and refrigerate for approx. 30 minutes.
2. Roll out the dough on a floured surface rectangular (about 24 x 32 cm). Grease a rectangular tart tin (19 x 27 cm), lay out with the dough. Press on edge. Pierce dough with a fork several times. Cover with baking paper, fill with dried peas. Bake in a preheated oven (electric cooker: 175 ° C / circulating air: 150 ° C / gas: see manufacturer) for approx. 25 minutes. Remove paper and peas. Bake the bottom for about 10 minutes. Let cool down.
3. Mix vanillin sugar and cream stabilizer. Whip the cream with the whisk of the mixer until stiff and let it trickle over the sugar mixture. Finally, carefully fold in the chocolate rasps.
4. Place the stracciatella cream on the tart and smooth. Wash strawberries, clean and slice lengthwise. Layer the strawberry slices on the stracciatella cream like a tile and press lightly.
5. Stir in a saucepan with custard, sugar and 125 ml of cold water with a whisk. Bring to a boil while stirring. Distribute the sprinkling quickly on the strawberries and refrigerate for approx. 2 hours.
Chocolate Strawberry tart
Ingredients (12-16 pieces)
250 g flour, 165 g butter, 2 tablespoon powdered sugar, 1 pinch of salt, 1 egg, 850 g small strawberries, 1 vanilla pod, 200 g whipping cream, 350 g dark chocolate, 2 tbsp rum, 2 tbsp strawberry syrup, 2 tbsp strawberry jam, Fat and flour for the mold, 500-700 g of dried peas for blind baking, cling film, baking paper, 1 disposable pastry bag
preparation
First flour, 125 g butter in pieces, powdered sugar, salt, egg and 1 tablespoon of cold water first knead with the dough hooks of the hand mixer, then briefly with your hands to a smooth shortcrust pastry. Wrap dough in foil and refrigerate for approx. 30 minutes.
2. Grease a tart mold (26 cm Ø) with lift-off-bottom and dust with flour. Roll out shortcrust pastry on a floured work surface to a circle (31-32 cm Ø) and lay out the shape with it. Pierce dough base several times with a fork. Cut out a circle (about 30 cm Ø) from baking paper and place on the dough. Pour peas and bake in the preheated oven bottom rail (cooker: 200 ° C / circulating air: 175 ° C / gas: level 3) for about 15 minutes. Take the peas and baking paper out of the mold and bake the short crust pastry for another 10 minutes until it has a golden brown color. Allow the bottom of the dish to cool on a wire rack. Then carefully remove from the mold, but leave in the mold.
3. Wash 250 g strawberries carefully, drain well and clean. Puree strawberries. Cut the vanilla pod lengthways and scrape out the pith. Boil strawberries, cream, vanilla pulp and pod. Chop the couverture and place in a bowl. Remove the vanilla pod and pour the hot strawberry cream over the couverture while stirring. Continue stirring until the chocolate is melted and a smooth mass is formed. Then stir in 40 g of soft butter, rum and 1 tbsp strawberry syrup. Pour the chocolate strawberry cream onto the short crust pastry base, allow to cool and allow to cool for at least 4 hours (or overnight).
4. Wash 600g strawberries carefully, drain well and clean. Cover tart with strawberries. Just before serving warm strawberry jam and about 1 tablespoon of strawberry syrup and place in a disposable piping bag. Cut off a small topping and put the jam in strips over the strawberries.
Strawberry pudding tart with Amarettini crumbs
Ingredients (12 pieces)
200 g flour, 100 g + 1 1/2 tbsp sugar, 1 tbsp baking soda, 1 egg, 100 g butter, 800 g strawberries, 2 tbsp white gelatin, 50 g marzipan raw material, 1/2 sachet vanilla flavored custard powder ( for cooking), 225 ml of milk, 125 g of whipped cream, 100 g of strawberry jam, 10 small amarettini, mint for decorating, flour for the work surface and shape, fat for the mold
preparation
1. Put flour, 100 g sugar, salt, vanillin sugar, baking powder, egg and butter into little flakes in a mixing bowl. First knead with the dough hook of the hand mixer, then with your hands to a smooth dough. Roll out dough on a well-floured work surface to a circle (about 31 cm Ø). Carefully place in a greased, flour-dusted tart tin (26 cm Ø) with lift-off bottom. Gently press on the edge, pulling the dough edge 1-2 mm higher than the edge of the mold. Pierce the soil several times with a fork and leave to cool for approx. 1 1/4 hours. Then bake in the preheated oven (cooker: 200 ° C / circulating air: 175 ° C / gas: stage 3) on the bottom rail for 20-25 minutes. Remove from the oven, place on a wire rack and allow to cool.
2. Wash strawberries, clean and drain. Gently remove the bottom from the mold and place on a cake plate. Soak the gelatine in cold water. Finely rub marzipan.
3. Stir the custard powder, 1 1/2 tablespoons sugar and 4 tablespoons milk until smooth. Bring the rest of the milk to a boil, stir in the stirred pudding powder, bring to the boil and simmer for 1 minute. Remove from the stove. Stir in the marzipan. Express gelatine and stir individually into the pudding. Allow the pudding to cool down with repeated stirring.
4. Whip the cream until stiff and place it in portions under the cooled (should not be warm) pudding. Spread evenly on the floor, smooth over. Place the strawberries directly in the oven and refrigerate for approx. 2 hours.
5. Stir the jam until smooth and warm. Drizzle over the strawberries. Crumble the amarettini and sprinkle the cake with it. Decorate with mint.
Strawberry and rhubarb tart
Ingredients (12 pieces)
200 g flour, 60 g + 2 tbsp sugar, 1 pinch salt, 1 egg, 125 g butter, 300 g rhubarb, 75 g dark chocolate, 350 g strawberries, 250 g sour cream, 100 ml milk, 1 packet vanilla powder sauce powder (for 250 ml of milk, above boil), 1 packet sweetened cake fix 'strawberry flavor' (for 250 ml of water), 2 tablespoons almond flakes, 1 tablespoon powdered sugar, flour for the work surface, fat for the mold, baking paper, dry peas for blind baking
preparation
1. Knead flour, 60 g sugar, salt, egg and butter in small pieces first with the dough hook of the hand mixer, then with your hands to a smooth dough. Grease a rectangular tart mold (20 x 28 cm). Roll shortcrust pastry on a floured work surface rectangular (about 24 x 32 cm). Lay out the tart mold, press on, cut off protruding edges. Approximately Refrigerate for 1 hour.
2. Clean rhubarb, wash and cut into pieces. Rhubarb, 3 tablespoons of water and 2 tablespoons of sugar, covered in a low heat, simmer gently for 6-10 minutes. Drain rhubarb, collect liquid and allow to cool.
3. Put a piece of baking paper on the dough. Spread the peas on it. Bake in the preheated oven (cooker: 200 ° C / circulating air: 175 ° C / gas: stage 3) for approx. 20 minutes. Remove the peas with the help of the baking paper, bake the tart at the same temperature for another 10 minutes, allow to cool.
4. Chop the chocolate and gently melt over a warm water bath. Spread the tarte with the chocolate, let it dry. Wash strawberries, clean and slice.
5. Beat sour cream, milk and sauce powder until stiff. Put in the mold and let it pass. Mix rhubarb and strawberries, spread on the cream. Put the casting powder in a mixing bowl. Make up the rhubarb liquid with water to 250 ml of liquid, bring to the boil. Immediately pour into the cast and stir for at least 1/2 minute with a whisk. Spread the icing on the fruit, leave to cool for 1 hour.
6. Roast the almonds in a frying pan until golden-brown, remove and allow to cool. Sprinkle the tarte with it and dust with powdered sugar.
Chocolate tart with strawberries
Ingredients (12 pieces)
65 g butter, 90 g flour, 1 heaped tsp cocoa powder, 25 g icing sugar, 3 egg yolk, 130 g dark chocolate, 500 ml milk, 40 g sugar, 35 g cornstarch, 600 g small strawberries, 3 tbsp. Whipped cream, baking paper and dried peas for blind baking, flour for the work surface, grease for the mold, cling film
preparation
1. Knead butter into pieces, flour, cocoa, powdered sugar, 1 egg yolk and possibly 1 tbsp water to a smooth dough. Wrap dough in foil and refrigerate for approx. 45 minutes.
2. Roll out the dough on a floured work surface (approx. 28 cm Ø). Lay out greased tart mold with lift-off bottom (24 cm Ø) with the dough. Possibly. fold over protruding edges inwards. Spread the dough with baking paper and fill with peas.
3. Bake on lower rail in preheated oven (electric cooker: 200 ° C / circulating air: 175 ° C / gas: see manufacturer) bake for about 15 minutes blind. Then remove the peas and paper and bake the tarte again for about 5 minutes. Remove the tart from the oven and let cool on a wire rack.
4. Chop 100g of chocolate roughly. Boil 400 ml of milk and sugar, melt the chocolate in it. Beat 2 egg yolks, 100 ml of milk and starch until smooth and stir into the milk. Boil with stirring and simmer for about 1 minute. Pour pudding on the ground and smooth.
5. Wash the strawberries, clean them, dab dry and place on the pudding, while pressing down a bit. Tarte about 2 hours cold. Roughly chop 30 g of chocolate. Heat the cream and melt the chocolate in it. Stir the sauce until smooth and allow to cool with occasional stirring. Spread the chocolate sauce over the strawberries before serving.
Tartlets with eggnog cream and strawberries
Ingredients (6 pieces)
150 g flour, 6 tablespoons sugar, 1 packet vanillin sugar, 1 pinch of salt, 1 egg yolk, 75 g butter, 50 g dark chocolate, 250 g quark, 3 tablespoons eggnog, 100 g whipping cream, approx. 350 g strawberries, ground Sprinkling pistachios, fat and flour for the molds, flour for the work surface
preparation
1. Mix flour, 3 tablespoons sugar, vanillin sugar and salt in a bowl. Add the egg yolk and 75 g butter in small pieces and knead with the dough hook of the hand mixer, then with your hands to a smooth dough. Grease 6 Tartlet cases with lift-off bottom (approx. 12 cm Ø) and dust with flour. Roll out the dough thinly on a lightly floured work surface and cut out 4 circles (approx. 16 cm Ø each). Lay out 4 small molds, press the edge firmly. Cut off any overhanging dough. Pierce floors several times with a fork. Knead the remaining dough and roll it out. Cut out 2 more circles, place in the remaining molds and also pierce. Refrigerate the molds for approx. 30 minutes. Bake in a preheated oven (cooker: 225 ° C / convection: 200 ° C / gas: stage 4) for 15-20 minutes, remove and allow to cool.
2. Chop the chocolate roughly and melt over a warm water bath. Brush the tartelettes with it, let it dry.
3. Mix quark, 3 tablespoons sugar and eggnog. Beat the cream until stiff and lift it under the quark. Clean strawberries, wash and pat dry. Remove the tartlets from the molds. Fill the cream into the molds. Put strawberries close to the Tarteletts. Sprinkle with pistachios.
