Puff pastry cakes with cream
Composition / ingredients
12
Servings:
Step-by-step cooking
Cut circles out of the finished puff pastry with a glass.
Cut out the middle of half of the circles with a glass.
Grease a large circle with beaten egg.
Place the rim on top of the circle.
Bake in a preheated 220 degree oven for 10-12 minutes.
Beat cream with powdered sugar until stable peaks. Add strawberry syrup and beat again.
Wash the strawberries, dry them and cut them into small cubes.
Mix strawberries with whipped cream, setting aside a little cream for decoration.
Put the creamy strawberry mixture on the cake.
Decorate the top with a deferred buttercream.
Cut out the middle of half of the circles with a glass.
Grease a large circle with beaten egg.
Place the rim on top of the circle.
Bake in a preheated 220 degree oven for 10-12 minutes.
Beat cream with powdered sugar until stable peaks. Add strawberry syrup and beat again.
Wash the strawberries, dry them and cut them into small cubes.
Mix strawberries with whipped cream, setting aside a little cream for decoration.
Put the creamy strawberry mixture on the cake.
Decorate the top with a deferred buttercream.
Caloric content of the products possible in the composition of the dish
- Buttermilk - 36 kcal/100g
- Cream of 20% fat content - 300 kcal/100g
- Cream of 10% fat content - 120 kcal/100g
- Cream - 300 kcal/100g
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Strawberries - 30 kcal/100g
- Fresh frozen sweet strawberries - 44 kcal/100g
- Puff pastry - 400 kcal/100g
- Puff pastry, unleavened - 337 kcal/100g
- Powdered sugar - 374 kcal/100g
- Syrup - 300 kcal/100g