Layer cake with strawberries

Description

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!

Cooking

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

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.