Strawberry Buttermilk Pie
Time
Preparation time: 1 hr.
Cooking or baking time: 15 min.
Rest period: 10 hours
Total preparation time: 11 hours 15 minutes
Today I made this delicious strawberry buttermilk cake for the first time and I must confess that it has not turned out to be quite as perfect as I would have liked, but exercise is known to do the trick!
Nevertheless, the pie has become delicious and the making itself was not as difficult as I would have thought at first. Anyway, the coffee guests were full of praise and liked to eat a second piece as well.
ingredients
For the biscuit:
- 4 eggs
- 3 - 4 tablespoons water
- 140 g of sugar
- 1 pck of vanilla sugar
- 75 g of flour
- 75 g of cornstarch
- 1 teaspoon Baking powder
- 400 g strawberry jam
For the cream:
- 500 ml buttermilk
- 200 ml of cream
- 350 g strawberries
- 90 g of sugar
- 1 pck of vanilla sugar
- Peel Abrasion of a lemon
- 12 leaves of gelatin
preparation
- Separate the four eggs and beat the egg whites very stiff while adding the water, add sugar and vanilla sugar and then add the egg yolks one after the other. Then mix the flour, the starch and the baking powder and lift loosely under the egg mass with a whisk.
- Now pour the batter onto a baking sheet lined with baking paper and bake in a preheated oven for 12 - 15 minutes at 175 degrees.
- Now, a kitchen towel is lightly sprinkled with sugar and the finished biscuit is overturned tumbled on the kitchen towel. Moisten the baking paper slightly and peel off.
- Now the jam is spread over the warm biscuit and it is immediately rolled up into a roll from the long side with the help of the kitchen towel.
- Now a nice round bowl (2 L capacity), with cling film laid out and cut on not too thick slices biscuit roll is placed slice by slice around the edge and on the bottom of the bowl.
- Now the cream is touched. The gelatin is soaked in cold water and buttermilk, sugar, vanilla sugar and the lemon zest are mixed together. The gelatin is squeezed out and dissolved in a light heat. Add a little of the buttermilk and put the mixture under the remaining buttermilk. Now the mass is briefly cooled until it thickened slightly.
- In the meantime, finely chop the strawberries with a blender or blender and stir in the slightly thickened buttermilk. Finally, add the whipped cream and pour the mixture into the bowl of biscuit. The remaining sponge slices now give the bottom of the cake and now it can - at best over night - become firm.
The next day, the bowl is overturned and the cake can be eaten after peeling off the cling film.
I can assure you, it tastes delicious!
