Strawberry and Cream Pie
6 servings
60 minutes
Strawberry and cream pie is a delicate, airy treat that captivates hearts with its refined taste. This dessert originates from French cuisine, where the lightness of the dough combines with the freshness of ripe strawberries and creamy softness. The layers made from flour and corn starch have an exquisite texture, while whipped cream adds a velvety lightness to the pie. Strawberry jam enhances the fruity note, creating a harmony of flavors. This pie is served fresh and pairs perfectly with a cup of fragrant tea or coffee. A magnificent choice for a romantic evening or family tea time, it brings joy in every bite.
1
Preheat the oven to 180 degrees.
2
Grease 2 round cake pans with butter and line with parchment. Lightly dust with flour.
- Butter: 30 g
- Wheat flour: 60 g
3
Sift the flour, cornmeal, cream of tartar, and baking soda.
- Wheat flour: 60 g
- Corn flour: 60 g
- Cream of tartar: 2 teaspoons
- Soda: 1 teaspoon
4
Beat the eggs with sugar for 5 minutes until light. Gradually mix in the flour mixture and thoroughly combine, adding hot milk. Pour the batter into 2 molds and bake for 18-20 minutes or until done. Remove from the oven and let sit for 5 minutes. Then remove from the molds and let cool.
- Chicken egg: 4 pieces
- Cane sugar: 170 g
- Wheat flour: 60 g
- Corn flour: 60 g
- Milk: 2 tablespoons
5
Mix the cream and powdered sugar and whip.
- Whipped cream: 300 ml
- Powdered sugar: 1 tablespoon
6
Place 1 layer on a plate and spread with jam. On top, add half of the cream and half of the halved strawberries. Cover with another layer, add the remaining cream and strawberries. Sprinkle with powdered sugar on top and serve immediately.
- Strawberry jam: 2 tablespoons
- Whipped cream: 300 ml
- Strawberry: 500 g
- Whipped cream: 300 ml
- Strawberry: 500 g
- Powdered sugar: 1 tablespoon