I got held up and eventually kidnapped by rogue aliens, who mistook their title for rouge and wanted my makeup. I managed to escape by throwing my pants at them! Phew!
Anyway! Recipe!
- I'm translating this from my danish notes, so if something doesn't make sense (most likely because I use the wrong word!) do tell.
I've never used Oz for any kind of recipe, nor have I seen any, so if 1 decimal is poor guidelines, I hope you are comfy using grams!
Ingredients:
Flakey paste:
150 gram/5.3 Oz Flour (wheat)
100 gram/3.5 Oz Butter
50 gram/1.75 Oz Sugar
½ an egg
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Filling/Padding:
100 gram/3.5 Oz Butter
100 gram/3.5 Oz Sugar
100 gram/3.5 Oz Pure raw marzipan
½ an egg
(Note, I have used various ratios here, some people find this too sweet, and in that case I've gone with 75/75/150 grams (2.65/2.65/5.3 Oz) of butter, sugar and marzipan respectively.
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Decoration:
100 gram/3.5 Oz Dark Chocolate 44%
Creme:
2.5 dl./8.45 Oz whole milk
½ bag/45ish gram/1.6 Oz Powdered "cakecreme" *
2.5 dl. /8.45 Oz whipping cream 38%
500 gram/1 pound Fresh strawberries
*Not sure if the brand is known outside denmark, but I use Maizena cakecreme.
As an added yumm, you can melt some current jelly to put on the strawberry layer at the very end. But it's not needed.
1.
Knead the paste together and leave it in the fridge for 1 hour.
2.
The filling:
- Mix the sugar and butter, then shred/grate and the marzipan and the ½ egg.
The paste:
Roll out the paste and put it in a greased piedish (about 9 inches diameter). Add the filling on top of it and bake it at 392 degrees (200 Celcius) for about 20 minutes.
3.
Cool off the pie, and melt the dark chocolate. Once the pie is cooled, coat it with the melted chocolate
4.
The Creme:
- Mix up the milk and cakecreme, then keep it in the fridge until it's gone "thick". Whip up the 38% cream and add it into the cooled creme. Then proceed to divide it out on the pie.
5.
Add the strawberries and the Currant Jelly on top of the strawberries if you went with that.
Put on 40 pounds pr mouthful...
Some images of the process: