Tyrolean Strawberry Pie
Description
It will be perfect with tea and coffee. Preparing a Tyrolean cake at home is quite simple, and you can make it not only in summer during berry season, but also in winter, using frozen berries. Follow the step‑by‑step recipe provided and cook with pleasure and for enjoyment Serve it cooled or slightly warm.
Instructions
- 1
Step 1
Prepare the ingredients.
- 2
Step 2
First, prepare the custard so that it is ready by the time you assemble the pie. For the custard, take 4 egg yolks and 100 grams of sugar.
- 3
Step 3
Whisk the yolks with sugar until a creamy mass forms.
- 4
Step 4
Add starch to the yolks and beat again. Place the milk in a heavy‑bottomed saucepan over the heat, warm it, but do not bring it to a boil.
- 5
Step 5
Pour half of the milk into the yolk mixture, stir and return it to the sauté pan. Heat and bring to a thickened consistency.
- 6
Step 6
Slightly cool the cream, add butter, fold it into the cream.
- 7
Step 7
Cover the cream with plastic wrap “in contact”, chill to room temperature.
- 8
Step 8
Prepare a removable cake pan for baking the sponge, line the bottom with parchment paper, make a “French shirt” — butter it and dust with flour. After that, attend to the batter.
- 9
Step 9
For the batter, pour 5 egg whites into a mixing bowl, add a pinch of salt, and whisk into a soft foam.
- 10
Step 10
Add the sugar to the whipped egg whites in several additions, continuing to beat.
- 11
Step 11
Whisk until peaks form, then add the egg yolks, continuing to whisk.
- 12
Step 12
Mix the flour, 30 grams of starch, and a packet of vanilla sugar.
- 13
Step 13
Add the flour mixture to the beaten egg mixture, and gently stir with a silicone spatula using a bottom‑to‑top motion.
- 14
Step 14
Pour the batter into the prepared pan (diameter 26-27 cm.) Bake the sponge cake in the oven for 25–30 minutes at 180 °C. Check doneness with a toothpick or wooden skewer. When piercing the sponge cake, the toothpick should come out dry.
- 15
Step 15
Cool the finished sponge cake to room temperature on a rack.
- 16
Step 16
While the sponge cake cools, cut the strawberries in half and let them thaw.
- 17
Step 17
Trim off the top crust of the sponge cake.
- 18
Step 18
Prepare a sponge cake soak using sugar syrup (1 tablespoon sugar, 50 g water, and 2 tablespoons cognac or rum).
- 19
Step 19
Place the sponge cake in a removable ring, line the sides with plastic wrap or baking paper, and brush the sponge cake with a sugar syrup.
- 20
Step 20
Spread the custard cream onto the sponge cake and smooth it.
- 21
Step 21
Place the strawberries on the cream.
- 22
Step 22
Prepare the jelly using a ready-made packet and 350 ml of boiling water; you can pour the juice from thawed berries into the jelly.
- 23
Step 23
Slightly cool the jelly and pour it over the berries, then place it in a cool spot for at least 4 hours.
- 24
Step 24
Transfer the finished “Tyrolean cake” onto a plate and enjoy the flavor.