Strawberry Shortcake

For the strawberry tartlets, first prepare the pastry base. Preheat the oven to 180 °C. Beat the whole eggs together with the sugar until foamy. Carefully fold in the flour and pour the dough onto a baking tray lined with baking paper (40 cm x 25 cm). Bake for 20-25 minutes. Allow the pastry base to cool, remove the baking paper and cut out the bases for the tartlets using dessert rings (Ø 8 cm). (The rest of the dough base can be used for sponge cake crumbs, for example).

For the cream, soak the gelatine in cold water, heat the Cointreau and dissolve the squeezed gelatine in it. Stir the buttermilk and powdered sugar together and carefully stir the dissolved gelatine into the mixture a little at a time. Whip the cream until stiff and fold into the buttermilk mixture. Clean and strain the strawberries. Pour 1/3 of the cream into another bowl and stir the strained strawberries into the smaller part of the mixture. Refrigerate both masses for about 30 minutes to allow them to set up a bit.

To assemble the strawberry tartlets, prepare the dessert rings (Ø 8 cm). Place one cut-out cake layer in each of the dessert rings as the base. Fill first the buttermilk cream and then the strawberry cream. (The dessert rings should now be completely filled.) Refrigerate the tartlets for at least 3 hours or better overnight.

Before serving, run a knife dipped in hot water once around the dessert ring s

Preparation Tip:

The strawberry shortcake can be prepared well the day before use and then only need to be detached from the dessert rings when needed.

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