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To 200°C (top/bottom heat) (180°C fan/convection oven).
Prepare the puff pastry:
Roll out the dough on a baking sheet lined with parchment paper. Prick several times with a fork. Lightly score a 1 cm wide edge with a knife (do not cut through!) – this will help the edges rise nicely.
Brush:
Brush the edge with beaten egg.
Bake:
Bake for approximately 15–20 minutes until golden brown, then let cool.
Prepare the cream:
Blend the cream cheese/mascarpone with powdered sugar and vanilla sugar until creamy. Add a little lemon zest, if desired.
Prepare the strawberries:
Wash, stem, and slice.
Assemble the cake:
Spread the cream onto the cooled puff pastry and arrange the strawberries on top.
Optional:
Garnish with mint leaves, chopped pistachios, or a dusting of powdered sugar.
🍰 Serving tip:
Best enjoyed fresh—perfect as a summer dessert or for spontaneous guests
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