indian recipes

Strawberry Cream Pie

Indian Cooking Recipe : Strawberry Cream Pie

Ingredients :
200 gms fresh cream
4 tbsp powdered sugar
¼ packet strawberry jelly
1 tbsp strawberry jam
2 teacups sliced strawberries
3 tsp powdered sugar for the syrup

For the shortcrust pastry :
115 gms plain flour
57 gms cold margarine or butter
a good pinch salt

For egg fatless sponge cake :
2 large eggs
55 gms plain flour
55 to 85 gms fine tea sugar

Method :
For the shortcrust pastry :
Sieve the flour and salt together. Cut the margarine with a knife.
Rub into the flour with finger tips. Gradually put enough ice-cold water (approx. 2 to 3 tbsp) to make the dough into a rolling consistency.
Lightly flour the rolling pin and the pastry board.
Roll the pastry to required thickness and shape, lifting and turning to keep it light. As a general rule, pastry should be baked in a hot oven at 450ºF., but exact baking times and temperatures are given in individual recipes.

For the egg fatless sponge cake :
Sieve the flour.
Take out the butter from the refrigerator 1 hour in advance.
Cream the butter and sugar properly.
When the mixture becomes light and creamy, put the eggs, one at a time, beating each time thoroughly.
If the mixture curdles while adding the eggs, put a little flour before add the next egg.

For the strawberry cream pie :
Roll out the pastry dough on a lightly floured board thinly to fit a 200 mm. (8") diameter pie dish.
Keep the pastry in an ungreased flat dish of this size.
Prick all over with a fork. Bake in a hot oven at 450ºF for 10 to 12 minutes.
Cool the pastry shell. Grease and dust a 175 mm. (7") diameter tin.
Pour the sponge mixture into it and bake in a hot oven at 400ºF for 15 minutes. Cool the cake and divide into 2 parts horizontally.
Prepare a syrup by adding ½ teacup of water very well with 3 tsp of powdered sugar.
If you like, put a little rum or other liquor to the syrup.
Sprinkle a little syrup over the 2 cake parts and allow it to soak.
Repeat after 10 minutes. make sure that the cake is moist.
Beat the cream with the powdered sugar. Spread a thin layer of jam over the pastry and put one part of the cake on it.
Spread one-third of the beaten cream and half the strawberries and put the other cake on top.
Spread a thin layer of the cream over the top of this cake.
Place the strawberries around the edges so that it can hold the jelly.
Melt the jelly in ¾ teacup of boiling water.
Put the vessel filled with ice-cubes and continue to stir all the time.
When it is quite thick, spread over the strawberries.
Pipe the remaining beaten cream on the sides.
Keep it to chill.