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Tyrolean Strawberry Pie

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Kitchen World
Calorie content 150.9 kcal
Portions 4 port.
Cooking time 50 minutes
Proteins * 21.5 g
Fats * 9.5 g
Carbohydrates* 18.6 gr.
* per 100 gr. product
Tyrolean Strawberry Pie
Content

The exotic name hides delicious pastries: shortbread with a delicate creamy layer and juicy berries in jelly on the surface. It is not only very tasty, but also spectacular - such a cake will definitely not be left unattended, whether it be a family tea party or a feast with guests.

Ingredients

Cooking process

step 1 out of 20
We take out the butter from the refrigerator in advance so that it softens. Break the eggs and separate the yolks from the whites.
step 2 out of 20
In a bowl, mix 200 grams of sugar, baking powder, salt and flour.
step 3 out of 20
Cut the butter into pieces and put them in the dry mixture. Rub with a fork or hands until crumb.
step 4 out of 20
Add the yolks.
step 5 out of 20
Knead the dough.
step 6 out of 20
If you find that the dough does not gather well and crumbles, you can add a couple of teaspoons of water.
step 7 out of 20
Grease the cake pan with vegetable oil. We distribute the dough in shape and make the sides. We prick the dough with a fork. We remove the form with the dough in the refrigerator for thirty to forty minutes.
step 8 out of 20
We sort out the strawberries, free them from sepals, rinse, dry and cut into pieces.
step 9 out of 20
Pour strawberries with two or three tablespoons of sugar, stir and leave for ten to fifteen minutes to make the juice stand out.
step 10 out of 20
Let's move on to making the custard.
step 11 out of 20
Break eggs into a bowl and pour 60 grams of sugar, also add vanilla sugar.
step 12 out of 20
Add starch, mix with a whisk.
step 13 out of 20
Pour in milk, mix.
step 14 out of 20
We put the mixture on the stove and, with constant stirring, heat it almost to a boil, but do not boil it. The mass should thicken. Remove from the stove and let cool.
step 15 out of 20
Preheat the oven to 200 degrees and put the dough in it in a mold. We bake until blush for ten to fifteen minutes. After baking, cool the cake to a warm state.
step 16 out of 20
Put the cooled custard on the cake. We align.
step 17 out of 20
Mix gelatin with water in the specified amount, heat until the granules are completely dissolved. Mix with strawberries in your own juice.
step 18 out of 20
Put the strawberries on the cream, fill them with gelatinous liquid. We put the pie in the refrigerator for a couple of hours so that the jelly hardens well.
step 19 out of 20
Free the finished chilled cake from the mold and decorate with mint leaves.
step 20 out of 20
Cut into portions and serve.
Bon Appetit!

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