The first time I made this cake with a strange set of circumstances. I wrote to my friend and made an unusual request.
The task was so - to please the pregnant woman. Yes, and in a state of toxemia. At first I was taken aback, but just a couple of moments remembered this recipe.
This cake contains a kilo of strawberries and a minimum of sugar. A dough is so small that this dessert can be considered a low-calorie.
It's summer and has already begun the season of strawberries, so the first thing I bought a couple of kilos of Crimean strawberries and went to the kitchen to work out the recipe. Looking ahead, I will say that the result exceeded my expectations.
Just imagine, a thin base made of pastry and a kilo of strawberries on top. Strawberry filling holds its shape perfectly, even without the addition of gelatin. Mmm, this divinely delicious.
Recipe get long, but I specially painted all possible details. That you did not make any mistakes and you will get the same delicious cake, or even better than me.
Shortbread dough (minced)
Flour B / C 300 c
Butter 226 g (from the freezer)
Ice water 75g
A pinch of salt
Strawberry 500 gr (it may take a little more or less)
Strawberry jam (for filling)
Water 120 g
Lemon juice 60 g (1 medium lemon)
Corn starch 26 g
Zest of 1 lemon
In a food processor with a nozzle "knife" fall asleep all the dry ingredients.
Add the butter (I have always kept it in the freezer), which I cut into small pieces.
IT IS IMPORTANT! In this recipe, use the butter from the freezer. If you put the oil out of the refrigerator, the dough will cease to be crispy. I pre Cut butter into cubes and put them in the freezer for about 1 hour.
I turn Harvester and knocking the mixture to a condition of "sand". Without switching off the processor, pour ice water in a thin stream. Once the mass begins to gather in a single lump - the dough is ready.
At the end of the article I will leave instructions on how to make the dough without combine.
I am rolling the dough in a layer thickness of 2 cm to faster freezing and wrapped in plastic wrap. I get out in the freezer for 30 minutes.
Table sprinkled with flour, roll the dough into a circle of ~ 0.5-0.7 cm thick. Then I shift into a form for baking and is spread on the bottom and sides. Test cut off the excess with a knife and put away in the freezer.
I prick the dough with a fork. Top foil lining and spread load in the form of beans or chickpeas. This is done so that the dough does not rise.
Sending baked in a preheated 220 ° oven for 15 minutes. Then rented foil with the load, the temperature was lowered to 190 ° and bake for 15 minutes until golden brown.
I removed from the oven and cool for 10-15 minutes to give a form, then spread on the grille until cool (~ 20-30 minutes). While the blank cools, let us stuffing.
Filling of strawberry
My strawberries, cut off the tail. For the filling took away the most beautiful berries, the rest will be used for jam.
Strawberries for filling is cut into equal pieces, large berries into 4 parts, small - 2, covered with a towel or cling film to not zavetrilas.
Strawberries for jam, I shift into a pan and add all the other ingredients. Knocking immersion blender until smooth. I put on the plate, and bring to a boil to give Cook about 10-12 minutes on medium heat.
Sand preform put in the dish for feeding. I spread on top of fresh strawberries, pour hot jam. Ready cake put away in the fridge for 5-6 hours (preferably overnight) to stabilize.
The cake is ready, it can be fed.
How to make it better
To top the cake look more beautiful, I take 4-5 beautiful strawberries, cut them in half and spread on top of cake. Remains of Jam heated in a microwave oven and grease strawberries lined to keep it zavetrilas.
On a note
To jam turned thick, just give him a little more time Cook.
The dough can be cooked without the combine. To do this, all the ingredients, except water, chop with a knife in the crumb. Then pour the mass of water and combine in a lump.
I always cook for 3-4 servings of this test and are then stored in the freezer for 1-2 months. For a couple of hours before cooking I shift in the fridge, letting the dough defrost.
Shortbread dough is rolled out, I always on silicone mat, sprinkle with flour. So the dough does not stick almost.