Nid d'abeille

Strawberry cream pie

• 250 GRAM FLOUR
• 5 EGGS
• 175 GRAM SUGAR
• 1 TSP YEAST
• 175 GRAM BUTTER
• 100 GRAM ALMONDS
• 1 1/2 CUP MILK
• 1 TBSP CORN STARCH
• 1 TBSP KIRSCH OR RUM

• 250 GRAM FLOUR
• 175 GRAM BUTTER, cold and in cubes
• 175 GRAM SUGAR
• 400 GRAM CREAM CHEESE
• 1/2 CUP CREAM
• 400 GRAM STRAWBERRIES, cleaned and halved
• 2 TBSP PERNOD
• HANDFUL MINT, chopped

Mix the flour with the yeast, 100 gram butter, 2 eggs, 25 gram sugar and 2 tablespoons water. Knead for 5 minutes and allow the dough to rise one hour. Put the dough in a round cake tin. Melt the remaining butter and add 100 gram sugar and the almonds. Put this mixture on top of the dough and allow it to rise one more hour. Bake the cake at 200 degrees Celsius for half an hour, allow it to cool down. In the meantime, split the remaining eggs, use only the yolks. Mix the yolks with the corn starch, the remaining sugar and a few tablespoons milk. Heat the remaining milk to the boiling point; add the corn starch mixture and heat slowly until the sauce thickens. Add the liqueur and allow it to cool down. Cut the cake in two; divide the sauce over the bottom half and put the other half on top.

Put flour, mint, butter and 125 gram sugar together and knead to a dough. Line a round greased pie form with this dough. Put a sheet of aluminum foil on top and fill with uncooked rice or beans. Bake the pie blind for half and hour at 200 degrees Celsius; take out the filling, decrease the temperature to 180 degrees and bake 15 minutes more. Allow it to cool down. Beat the cream with the remaining sugar, mix with the cream cheese and Pernod and put his mixture in the pie. Distribute the strawberries on top.

The Worldcook website has more recipes for strawberry cakes and pies, like strawberry cake, another strawberry cake, strawberry tartlets and millefeuille aux fraises.