|How very red.|
I hope it's right. Happy Birthday!
For the base
180g soft butter
130g plain flour
for the creme patisserie
3 egg yolks
10g corn flour
20g plain flour
100ml extra cream, whipped.
10g vanilla sugar
Plus a punnet of strawberries and a packet of red torte jelly powder (tortenguss)
- preheat the oven to gas 4/180C and grease a flan tin
- beat the butter till smooth, then cream in the sugar. Add the eggs and vanilla and beat well.
-sieve over the flours and mix until just mixed. Pour in to the tin and level. Bake for 20-25 minutes. Remove from the tin and leave to cool. Turn which ever way up seems the most sensible (I went for upside down) and carve out some of the inside of the cake to make room for the filling.
- Make the creme patisserie as per the filling in these profiteroles, and cover the cake.
- slice up the strawberries and lay on top.
-make the tortenguss to the pack instructions (if you can@t find it you could substitute some warmed up apricot jam). Once cooled enough, pour all over the top and leave to set!