Strawberry Cake with Shortcrust Base

Ingredients

• 200 g Spelt flour Type 1050
• 1 tsp Baking powder
• 50 g raw cane sugar
• a pinch salt
• 120 g butter
• 1 egg
• 40 g chocolate sprinkles
• beans for blind baking
• 250 g cream cheese
• 40 g powdered sugar from raw cane sugar
• 400 g Strawberries
• 1 packet red gelatin glaze
• 250 ml apple juice

Instructions

1. 1.

   Mix flour, baking powder, sugar and salt. Distribute butter in small pieces over the mixture and quickly knead with egg and chocolate sprinkles into a smooth shortcrust dough. Cover and refrigerate for about 1 hour.

2. 2.

   Line a baking sheet with parchment paper. Roll out the dough on a floured surface to fit the sheet, then lay it on the sheet. Prick the dough several times with a fork, cover with parchment and weigh down with beans.

3. 3.

   Bake blind in a preheated oven at 180 °C (fan 160 °C; gas: level 2–3) for 25 minutes. Remove, discard parchment and beans, and let cool.

4. 4.

   For the topping, whisk cream cheese and powdered sugar until smooth and spread over the cooled base. Wash, pit and slice strawberries, then arrange them in overlapping layers on top of the cake.

5. 5.

   Prepare the gelatin glaze according to the packet instructions with apple juice and pour it over the strawberry layer. Let set before serving the shortcrust strawberry cake.