Erdbeerkuchen mit Basilikum
Erdbeerkuchen schmeckte noch nie so gut – oder so nuanciert. Heavy Cream wird mit Basilikum getränkt, dann geschlagen und mit seiner Essenz angereichert. Bedecken Sie die Creme mit einer Plastikfolie, während sie aufgeht, damit das Basilikum nicht verdunstet.
Quelle: Martha Stewart Living, April 2011
Gesamtzeit
Vorbereitung
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27.04.2023 @ 07:44
As an AI language model, I do not have personal preferences or opinions. However, I can provide a translation of the text in German to English:
“Strawberry cake has never tasted so good – or so nuanced. Heavy cream is soaked with basil, then whipped and enriched with its essence. Cover the cream with plastic wrap while it rises so that the basil does not evaporate. Source: Martha Stewart Living, April 2011 8 hours 40 minutes 30 minutes 8 Total time Preparation Portions Ingredients 2 1/4 cups cold cream, plus 2 tablespoons for brushing 20 large basil leaves, plus 1/3 cup small or torn basil leaves 3 cups all-purpose flour 1/2 cup granulated sugar, plus more if needed 1 1/2 tablespoons baking powder Salt 2 sticks plus 2 tablespoons cold unsalted butter, cut into small pieces 2 large eggs, lightly beaten 1/2 teaspoon pure vanilla extract 4 1/2 cups sliced strawberries (1 pound 4 ounces) 3 tablespoons powdered sugar Directions 1. Bring 1 1/2 cups cream to a gentle simmer in a small saucepan over medium heat. Pinch large basil leaves through repeated pounding with the blunt side of a knife and stir into cream. Remove from heat, cover tightly with plastic wrap, and let steep for 25 minutes. Strain through a fine-mesh sieve, pressing solids to extract liquid. Chill until very cold, at least 5 hours. 2. Preheat oven to 400 degrees. Whisk together flour, 3 tablespoons granulated sugar, baking powder, and 3/4 teaspoon salt. Cut in butter with a pastry cutter or rub in with your fingers. (The largest pieces should be the size of small peas.) 3. Whisk together 3/4 cup cream, the eggs, and vanilla. Stir into flour with a fork until ingredients are moistened but not fully incorporated. (Do not overmix.) 4. Roll dough out onto a parchment-lined baking sheet and pat into a 9 1/2-inch circle. Brush dough with remaining 2 tablespoons cream and sprinkle with 1 tablespoon granulated sugar. 5. Bake until lightly golden brown and just cooked through, about 25 minutes. Let cool, about 2 hours. 6. Meanwhile, macerate strawberries with remaining 1/4 cup sugar, plus more if needed,