Strip Cake
12 servings
90 minutes
The 'Strip' pastry is an elegant dessert of European cuisine that delights with its tenderness and harmony of flavors. Its base is a crispy shortcrust pastry with a light vanilla aroma that unfolds during baking. Thick apple jam adds sweet fruity notes, while powdered sugar completes the image of lightness. This pastry is a true pleasure for lovers of simple yet exquisite baking. In the past, such desserts were often served in aristocratic homes across Europe, where delicate combinations of textures and flavors were valued. Today it is perfect for a cozy tea time or morning coffee, filling the day with a warm and homely taste.
1
Cut the cold butter into small pieces and beat with a mixer or food processor, add sugar, salt, essence (any kind — I have vanilla, by the way, it's easy to make yourself: soak 2 vanilla pods in 200 g of vodka and keep in a dark place, shaking daily, after a month the wonderful essence is ready, it will last a long time!). Beat one egg and one yolk slightly in a separate bowl and gradually pour in, add baking soda on the tip of a knife, extinguished with vinegar.
- Butter: 310 g
- Sugar: 207 g
- Salt: 2 g
- Vanilla essence: 1 ml
- Chicken egg: 1 piece
- Egg yolk: 1 piece
- Slaked soda: 1 g
2
Cool the flour to no more than 17 degrees and sift it into the butter-sugar mixture, mixing until a homogeneous mass is obtained... (if mixing by hand, cool the dough in the fridge while adding flour; just be careful not to overmix).
- Wheat flour: 560 g
3
Place the prepared dough on a floured surface, shape it into a brick, and roll it out from the center in different directions (to the size of the baking tray).
- Wheat flour: 560 g
4
Transfer the rolled dough to the baking sheet and smooth it out with a small rolling pin, ensuring an even thickness everywhere... about 0.4-0.5 cm...
5
Preheat the oven to 240 degrees and place the tray for 12-14 minutes... Bake until golden brown...
6
While the baked cake is hot, spread a thin layer of thick jam (I have apple) on it, cut the layer in half, and carefully place one part on top of the other so that the jam is on top of the upper layer. Once cooled, sprinkle with powdered sugar.
- Jam: 100 g
- Powdered sugar: 50 g