Strawberry slice
Tags:
alcohol-free
vegetarian
Description
A hot dog shape is not just a hot dog shape! Now that's a statement. What's behind it is quickly explained: We use the hot dog mould in an innovative way and transform the baked result into fancy filled patties. An absolute treat!
Ingredients for
For the dough
1
egg
50
g
sugar
1
Pack(s)
vanilla sugar
70
g
wheat flour
0.5
Teaspoon(s)
baking powder
25
ml
oil
35
ml
orange juice
For the cream
150
g
low-fat quark
100
g
mascarpone
30
g
icing sugar
0.5
Teaspoon(s)
vanilla extract
0.5
lemon (zest only)
For the hip
15
ml
orange juice
40
g
icing sugar
20
g
butter
15
g
wheat flour
3
Tablespoon(s)
pistachios, chopped
For the topping
10
strawberries
5
Leave(s)
mint
Preparation
Prepare the dough
1
Preheat the oven to 150°C fan oven.
2
Beat one egg with sugar and a sachet of vanilla sugar. Mix flour with baking powder, sift and fold into the mixture. Mix the oil with the orange juice and fold into the mixture until smooth.
3
Pour the cake mixture evenly into the tin (approx. 50g per well). Bake for 18 minutes.
Prepare the cream
Mix the quark, mascarpone, icing sugar, zest of half a lemon and vanilla (extract) to a smooth cream and chill.
Prepare the hip
1
Mix the orange juice, icing sugar, melted butter and flour until smooth and set aside.
2
Turn out the small cake bases from the moulds and preheat the oven to 180°C convection oven. Clean the moulds, divide the crumpet mixture evenly between the moulds (approx. 15g per mould), sprinkle with the chopped pistachios and bake for 8 minutes.
3
Allow the pancakes to cool and carefully remove from the moulds. Place on a kitchen towel to remove the excess fat.
Prepare the topping
Cut the strawberries into thin slices or small cubes. Take one cake base at a time, spread with a thin layer of cream and place a crisp on top. Spread another layer of cream and garnish with strawberries on top. You can decorate with a little mint to taste.
Ingredients for
For the dough
1
egg
50
g
sugar
1
Pack(s)
vanilla sugar
70
g
wheat flour
0.5
Teaspoon(s)
baking powder
25
ml
oil
35
ml
orange juice
For the cream
150
g
low-fat quark
100
g
mascarpone
30
g
icing sugar
0.5
Teaspoon(s)
vanilla extract
0.5
lemon (zest only)
For the hip
15
ml
orange juice
40
g
icing sugar
20
g
butter
15
g
wheat flour
3
Tablespoon(s)
pistachios, chopped
For the topping
10
strawberries
5
Leave(s)
mint
