Shortcake with strawberries and custard
0
1622
Kitchen
World
Calorie content
119 kcal
Portions
8 port.
Cooking time
140 minutes
Proteins *
3.7 gr.
Fats *
6.5 gr.
Carbohydrates*
17.9 gr.
In the pie recipe, the basis for the filling is custard, which in the professional language of pastry chefs is called patisier. It is made from eggs, milk and sugar, with the addition of flour and butter. In tandem with the cream, bright and juicy strawberries appear, which gives freshness to the dessert.
Ingredients
Cooking process
Make a custard. Pour milk into a saucepan. Pour sugar and flour into it. Mix well. Place the saucepan on the stove and bring the custard base to a simmer over low heat. Remember to stir constantly. Once the mixture boils, remove from heat and add melted butter, eggs, and vanilla sugar. Stir the practical finished custard until smooth and set to cool.
While the custard is cooling, prepare the shortbread dough. In a deep bowl, combine dry ingredients - sugar, flour and baking powder. Rub cold butter there, it's great if it will be right from the freezer. With quick movements, so as not to have time to transfer the heat from your hands to the dough, grind the butter with the sugar-flour mixture to a state of fine crumbs. Then add sour cream, egg and knead the dough. It should be elastic and pliable. Roll a lump out of the dough, wrap it in plastic wrap and refrigerate for 15-20 minutes. Roll the chilled dough into a round layer larger than your baking dish. Using a rolling pin, transfer it and carefully distribute it in shape, making sure to form high sides. Place the prepared sand base in the freezer along with the baking dish and keep in it for about a quarter of an hour. Then make holes in the base with a fork, if desired, cover with parchment, on which you pour a load so that the shortbread dough does not swell during heat treatment.
To keep the cake in shape after you cut it, and the strawberries stay fresh, and not chapped, you need to cover them with a jelly glaze. To prepare it, fill the gelatin with water (40 ml) and let it swell. Pour the remaining water (200 ml) into a saucepan, add sugar and a pinch of citric acid.Bring to a boil over medium heat. Then cool the syrup for about 5 minutes and dissolve the swollen gelatin in it. Cool the finished jelly-sugar icing to room temperature. This will take about 15-20 minutes.
Bon Appetit!