Pie with Champagne, Strawberries and Streusel Recipe
“Strawberry with champagne” sounds luxurious, and in combination with” almond streusel ” even pretentious. The combination is really luxurious: the wine gives the dough a refined, slightly fruity flavor that goes so well with strawberries and almonds. I suggest a variant of pectin filling (it is preferable to use a heat-reversible one). But if you do not have pectin, you can thicken the berry puree with starch or just use sliced fresh berries for the filling.
Servings
8
Cook Time
90minutes
Servings
8
Cook Time
90minutes
Ingredients
Dough:
Filling:
Streusel:
Instructions
  1. Chop the strawberries into a puree.
  2. Bring the berry puree to a boil.
  3. Stir in the sugar and pectin.
  4. Pour the sugar and pectin into the berry puree, stirring continuously with a whisk. Cook over medium heat for 2 minutes.
  5. Pour the confit into a cold container, tighten the food wrap in contact and put in the refrigerator until solidified.
  6. For the streusel, fry the almonds.
  7. Grind it in a blender or coffee grinder.
  8. Mix the crushed almonds, sugar and flour. Add the diced butter. RUB your hands into a crumb. Place in the refrigerator before use.
  9. For the main dough, beat the soft butter with sugar and salt until creamy.
  10. Add the eggs one at a time, whisking the mass again each time.
  11. In three steps, one at a time, stir in the flour sifted with baking powder, and sparkling wine. Mix with careful movements, using a spatula instead of a mixer.
  12. Cover the baking dish with parchment, brush the walls with butter and sprinkle with flour.
  13. Put the dough in the prepared form.
  14. Mash the strawberry jam with a spoon or punch it with a blender until smooth. Flatten on the surface of the dough.
  15. Top the pie with almond streusel. Bake in a preheated 180 degree oven for 40-50 minutes, check readiness with a wooden skewer.
  16. Cool the cake and then remove from the mold and cut into portions.
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