Description
A quick and delicious strawberry cake with sour cream, perfect for summer gatherings.
Ingredients
Scale
- 1 packet of puff pastry (approx. 275g)
- 500 g fresh strawberries
- 200 g Schmand (or crème fraîche)
- 100 g sugar
- 1 packet of vanilla sugar
- 2 tablespoons of lemon juice
- 1 packet of clear cake glaze
- 250 ml water
Instructions
- Preheat the oven to 200°C (390°F).
- Roll out the puff pastry on a baking tray lined with parchment paper. Prick the surface with a fork to prevent bubbles.
- Bake the puff pastry in the oven for about 15 minutes or until golden brown. Remove it and let it cool completely.
- While the pastry is cooling, wash the strawberries, remove the stems, and slice them into halves.
- In a mixing bowl, combine Schmand, sugar, vanilla sugar, and lemon juice. Mix well until you have a smooth cream.
- Spread the Schmand cream evenly over the cooled puff pastry.
- Arrange the strawberry halves decoratively on top of the Schmand cream.
- Prepare the cake glaze according to the packet instructions, generally by mixing with water and heating while stirring continuously.
- Once prepared, carefully pour the glaze over the strawberries starting from the center and working outwards. Ensure an even coating to seal in the flavor and brilliance.
- Allow the glaze to set for about 10 minutes before serving.
Notes
- For a more aromatic flavor, add a teaspoon of strawberry liqueur to the glaze.
- This cake is best enjoyed on the same day it’s made to retain its freshness.
- If you prefer a sweeter note, consider adding a tablespoon of honey to the Schmand mix.
- To add a crunchy contrast, sprinkle some toasted almond flakes on top of the finished cake.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: German
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 25mg