Our puff pie with strawberries looks so presentable that it can be served not only on everyday, but also on a festive table. As for the taste, let's say without false modesty, it is simply magnificent: the light sourness of strawberries is ideally combined with the tenderness of the baked egg-butter cream, and the almond petals add a special “zest” to both taste and texture. Strawberry Layer Cake is not a good idea to serve warm, so you can make it the night before and then leave it overnight in a cool place. After this procedure, the delicacy will reach the desired condition and bring maximum pleasure to everyone!
Take the strawberry puff pastry out of the package and let it thaw completely at room temperature. Cut the butter into cubes and leave for 30 minutes.
Roll out the thawed dough into a layer about 3 mm thick. Cut out a circle with a diameter of 33 cm. Carefully transfer to a baking sheet lined with baking paper.
Heat the oven to 180°C. Place a baking sheet with a layer of dough on the middle level. Bake the pie base for about 12-15 minutes. The dough should rise and acquire a golden color.
Remove the baking sheet with the cake from the oven and, pressing with the convex side of the spoon, “walk” along the edge of the dough, stepping back about 1 cm. Let it cool slightly.
Wash and dry the strawberries for the pie filling. Cut each berry in half. In a bowl, beat soft butter with sugar and egg until a mass of a homogeneous consistency is obtained. Add zest, wine (liquor) and vanilla extract. Stir.
Put the resulting mixture in the middle of the baked cake, stepping back from the edge of 1 cm. Spread the strawberries on top. Sprinkle with almond flakes and half of the powdered sugar. Bake for 20 minutes.
Then turn the oven heat down to 160°C. Cover strawberry pie with foil. Bake for another 20-30 minutes. Let the cake cool and sprinkle with the remaining powdered sugar.