Strawberry Cake without Pudding

Ingredients

• 225 g flour
• 50 g powdered sugar
• 125 g butter
• 1 egg
• 1 tbsp whipping cream
• a pinch salt
• legumes (for blind baking)
• 20 ml strawberry schnapps or apple juice
• 250 g strawberries
• 400 g whipping cream
• 75 g sugar
• 6 sheets of white and red gelatin (half/half)
• 400 g evenly sized strawberries
• 100 glasses whipping cream
• 2 tbsp chopped pistachios

Instructions

1. 1.

   Combine all dough ingredients in a bowl and quickly knead with the beaters of a hand mixer until smooth. Wrap in cling film and chill for 30 minutes. Roll out on lightly floured surface or between two sheets to slightly larger than pan.

2. 2.

   Roll the rolled dough onto a wooden stick, then unroll over the pan, forming a rim and pressing it down. Trim excess dough with a knife.

3. 3.

   Prick dough several times with a fork, cover with parchment paper and weigh down with legumes. Bake in preheated oven at 200 °C (180 °C fan; gas: level 3) for about 20 minutes. Remove parchment and legumes, let cool.

4. 4.

   Wash, clean and finely purée strawberries in a food processor for the filling. Soak gelatin in cold water. Whip cream with sugar until stiff. Fold in strawberry puree.

5. 5.

   Squeeze out excess water from gelatin, melt gently over medium heat, stir in schnapps to balance temperature. Quickly fold heated gelatin into cream mixture. Spread cream over cake base, smooth top and chill for at least 2 hours to set.

6. 6.

   Meanwhile wash, clean and pat dry remaining strawberries, arrange on cake.

7. 7.

   Whip cream stiffly, fill a piping bag with a rosette tip. Pipe small dots onto strawberry edges and sprinkle pistachios. Serve strawberry cake without pudding.