Strawberry Snake Cake
A delightful treat featuring fresh ingredients from the pastry category. Try this and other recipes from Spoonsparrow!
Ingredients
- 150 g butter
- 100 g sugar
- 1 egg yolk
- 225 g flour
- 75 g cornmeal
- 25 g powdered sugar
- 150 ml whipping cream
- 250 g fresh strawberries (with green leaves)
- 80 g strawberry jam
- 4 peas (frozen)
Instructions
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1.
Preheat the oven to 180°C fan.
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2.
Sift the flour onto a work surface and make a well in the center. Cut the butter into small pieces and add it with the sugar and egg yolk into the well. Quickly mix everything into a smooth dough.
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3.
Roll out the dough to about 5 mm thickness, cut out 8 "snakes" using a template, and place them on a baking sheet lined with parchment paper. Bake for 15 minutes at medium heat until golden brown, then let cool completely.
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4.
For the filling whip the cream with powdered sugar until stiff peaks form and fill a piping bag fitted with a large star tip. Wash, destone, and slice the strawberries (set aside 4 large slices with green leaves for the "snake heads").
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5.
Warm the strawberry jam and strain it through a sieve.
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6.
Top four snake bases with strawberry slices and spread jam over them. Place the remaining snake bases on top, pipe cream over them, and cover with more strawberry slices in a tiled pattern.
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7.
Serve the snakes on plates. Place one strawberry as a "snake head" in front of each and decorate with pea eyes and strawberry leaf tongues accordingly.
