German Strawberry Tart Erdbeer Tortenboden Recipes

Steps:

• To Make Base (Boden):.
• Thoroughly grease a 10 to 11 inch (25 to 28 cm) boden tin. Preheat oven to 350 degrees F.
• In a large bowl beat together butter and sugar til white and creamy; add egg and beat til mixed in thoroughly.
• Sift together flour and baking powder and fold into the butter mixture, adding milk til it holds together in a ball.
• Press dough into a well greased boden torte pan (wet your hands with a little water to keep the dough from sticking to your hands).
• Bake at 350 for 15-20 minutes or until lightly golden.
• Remove from oven. Cool in pan on a rack for 15 minutes, then invert on a cake plate or other large plate.
• Filling:.
• If desired, spread a thin layer of custard (or vanilla pudding or pastry cream) evenly over the cooled boden.
• Fill with a variety of fruit and whipped cream. Use any variety you like or simply canned peach slices or fresh strawberries.
• Glaze:.
• For a simple glaze, melt a little apple jelly or strawberry jam and pour over the fruit.
• -Or- take 1/2 cup of the fruit syrup. Cook it over high heat with 1 Tablespoon of cornstarch dissolved in a little cold water, cook it until it is clear, and the raw cornstarch flavor disappears (approximately 2 minutes). Drizzle evenly over the fruit.
• Chill until ready to serve. This cake is best served within 24 hours.
• Serve with a dollop of fresh whipped cream and you have a lovely little dessert. Quick and easy.

Steps:

• Oil two 9 1/2 - 10 inch sponge tins, line the base with greaseproof paper and dust with flour.
• Sift together the flour, cornflour, and baking powder two or three times.
• Break the eggs into a large bowl and whisk for 1 - 2 minutes either using electric beaters or a rotary whisk.
• Place the bowl over a saucepan of simmering water.
• Add the sugar and whisk over the heat until the mixture is creamy.
• Remove from heat and whisk until mixture is cool and the beaters leave a trail when lifted above the mixture.
• Gently fold in the flour a little at a time finally adding the grated lemon rind.
• Divide the mixture between the two tins and bake in a fairly hot oven (GM 5, 375°F, 190°C) for about 25 minutes.
• Remove the tins and cool on a wire rack.
• Spoon the jam and water into a small saucepan, bring to the boil and bubble to a thick glaze.
• Brush one surface of the sponge with the glaze and sandwich the layers together.
• Brush the sides with more jam and press the nuts into the sides with a small palette knife.
• Lift the cake onto a flat serving plate.
• Arrange the strawberries on top halving them if large, brush with remaining glaze and serve.