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Strawberry Strudel Cake

Dough

8 sheets phyllo dough
3 tablespoons vegetable oil

Strawberry Cream

10 ounces fresh strawberries, hulled and coarsely chopped
1ˇ2 cup confectioners' sugar
2 large egg yolks
1 teaspoon unflavored gelatin
2 teaspoons cornstarch
2 tablespoons
strawberry-flavored liqueur
2 cups whipping cream, whipped until stiff and chilled
Garnish
4 large fresh whole strawberries 4 springs fresh mint

Vanilla Sauce

3ˇ4 cup milk
2 tablespoons plus 1 teaspoon sugar
2 large egg yolks
2 tablespoons all-purpose flour
4 drops pure vanilla extract

Strawberry sauce

8 ounces fresh strawberries, hulled and coarsely chopped
1ˇ2 cup confectioners' sugar
1 1ˇ2 tablespoons
strawberry-flavored liqueur

Dough
Lay 2 sheets of phyllo dough on a work surface and brush 1 with oil. Lay the other on top of the first and brush it with oil. Using a 2-inch cookie or biscuit cutter, cut out 6 disks and transfer to an oiled baking sheet or pan. Bake in a preheated 350 şF oven for 6 or 7 minutes until browned. Remove from the baking sheet and set aside on wire racks to cool. Repeat with the remaining sheet of phyllo dough and oil to make 24 disks. (It's a good idea to make a few extra disks, in case any break.)

Strawberry Cream
1. Put the strawberries and 2 tablespoons of confectioners' sugar in the top of a double boiler or a metal bowl and crush with the back of a spoon or fork. Set over about an inch of boiling water and cook, whisking, until the sugar melts and the mixture is relatively smooth. Transfer to another bowl to cool slightly.
2. In the top of a double boiler, combine the egg yolks, gelatin, cornstarch and remaining confectioners' sugar and set over about an inch of boiling water, stirring constantly for 5 or 6 minutes until smooth. Remove from the heat and gently stir in the liqueur.

3. Fold the egg mixture into the strawberry-sugar mixture. Fold in the chilled whipped cream. Cover and refrigerate.

Vanilla Sauce
In the top of a double boiler or metal bowl, whisk together the milk, sugar, egg yolks, flour and vanilla extract. Set over about an inch of boiling water and cook, whisking constantly, for 5 or 6 minutes until smooth. Remove from the heat and let cool.

Strawberry Sauce
In a metal bowl, combine the strawberries and sugar and crush with the back of a spoon. Plush the mixture through a strainer and flavor with the liqueur.

To Serve
Separate the disks into 4 groups of 6 each. Spread the strawberry cream between the disks, stacking them on top of each other to make 4 stacks. Do not spread cream on the top disk. Pool the vanilla sauce on each of 4 plates and drizzle with confectioners' sugar. Garnish with whole strawberries and mint springs.

1146 Bp., Állatkerti út 2.
Phone: 468-4040
info@gundel.hu
www.gundel.hu

 

   



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