Puffed Cake with Strawberries

Ingredients

• 100 g butter
• 1 pinch salt
• 250 g flour
• 5 eggs (size M)
• 400 g whipping cream
• 2 packets cream stabilizer
• 25 g chopped pistachios
• 500 g strawberries

Instructions

1. 1.

   Bring butter or margarine, salt and 0.5 l water to a boil. Add the flour all at once and stir until a lump detaches from the pot bottom. Remove the pot from heat and gradually fold in the eggs one by one. Fill a piping bag with a star tip and pipe a 24 cm diameter base onto a sheet of parchment paper.

2. 2.

   Create an outer rim on the base. Place small dollops of remaining dough beside it. Bake in a preheated oven (electric: 225°C fan: 200°C gas: level 6) for about 20 minutes. Remove the small puffed dough pieces 5 minutes early. Let everything cool. Whip the cream until stiff, let the stabilizer dissolve and fold in the pistachios. Wash strawberries, pat dry, set aside a few with greens, clean and halve the rest. Fold strawberries into the pistachio cream, mound it on top of the base, and arrange remaining strawberries and dough pieces over it.