Strawberry Pot Pie

For the strawberry pot pie, preheat the oven to 180 °C convection oven. Clamp a sheet of baking paper between the cake ring and the base (springform pan 26cm). Separate the eggs for the cake base.

Beat the egg whites with the salt until stiff and refrigerate until further processing. Then beat egg yolks with vanilla sugar and sugar over steam until pale. Mix flour and baking powder and sift onto the yolk mixture.

Add the beaten egg whites and fold in carefully. Spread the dough in the pan and bake on the middle shelf for about 25 minutes. Allow to cool in the pan and then remove. Cut the base in half horizontally if possible.

While the base is in the oven, prepare the cream.

First mix the curd cheese, mascarpone, strawberry yogurt and powdered sugar. Whip the cream until stiff and fold into the cream. Now remove the greens from the strawberries, wash them and cut them into small pieces.

Set aside a few strawberries for decoration. Remove about 2/3 of the cream and fold in the strawberries. Spread the cream with the strawberry pieces on the bottom cake layer.

Place the lid on top and spread the cake with the remaining cream. Now decorate the strawberry pot pie with the remaining strawberries as desired.

Preparation Tip:

This is a cake with a relatively large amount of cream. The mascarpone portion can be reduced as desired. Especially if you do not want to spread it.

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