SUMMER’S BEST
PASTRIES
Sommarens bästa bakelser
¾ cup potato starch
1 teaspoon baking powder
8 oz soft butter or margarine
1 cup sugar
2 teaspoons vanilla sugar
5 eggs
salt
½ cup milk
2/3 cup sugar
14 oz Greek or Russian yogurt
4 gelatin sheets = 2 teaspoons powdered gelatin
4 cups strawberries, rinsed and trimmed
6 tablespoons strawberry marmalade
Heat the oven to 390F.
Enjoy!
Bella
Sommarens bästa bakelser
These fruity, light strawberry pastries are perfect
on a hot summer afternoon. Ice coffee (the only kind of coffee I ever drink!)
is delicious to serve with them.
20 pastries
Cake layer:
2 ¾ cups flour¾ cup potato starch
1 teaspoon baking powder
8 oz soft butter or margarine
1 cup sugar
2 teaspoons vanilla sugar
5 eggs
salt
½ cup milk
Filling:
1 ¼ cups heavy cream2/3 cup sugar
14 oz Greek or Russian yogurt
4 gelatin sheets = 2 teaspoons powdered gelatin
4 cups strawberries, rinsed and trimmed
6 tablespoons strawberry marmalade
Heat the oven to 390F.
Mix flour, potato starch and baking powder and blend
well. Stir fat, sugar and vanilla sugar until fluffy and smooth. Stir in the
eggs, one by one, salt, flour mixture and milk. Cover a roasting pan with
baking paper and pour on the batter. Bake in the oven for 20 minutes until the
cake is golden brown. Unmould on a rack and remove the baking paper. Allow to
cool.
Beat the cream with ¼ cup sugar. Mix the
yogurt with 1/3 cup sugar. Soak the gelatin for a while in cold water,
then squeeze the water out. Warm it with 1 tablespoon until dissolved, then
blend it with the yogurt tablespoon by tablespoon. Stir well. Blend in half of
the cream in the yogurt and pour the other half in a pastry bag.
Spread yogurt mixture on the cake layer. Split the
strawberries and put them on. Heat up the marmalade and brush it over the cake,
then cut in 20 pieces and decorate with cream.
If you want a really colourful, decorative pastry,
you use 10 oz each of apricots, strawberries and cherries.
Enjoy!
Bella
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