The Rösslerei at the Hotel Im Weissen Rössl in St. Wolfgang

A taste of something you've enjoyed can reawaken lovely memories.

Stop by the Rösslerei or check out www.roesslshop.at and enjoy Austria at its finest. You can also try our new gift box with your selection of items, which makes a wonderful souvenir for those back home.

Take a little piece of the Hotel Im Weissen Rössl home with you with this recipe from the Rösslerei. To celebrate strawberry season, head pastry chef Gerhard Spreitzer is sharing this creamy, fruity recipe.

STRAWBERRY AND VANILLA CREAM SLICES

Preparation:

• ; Biscuit mixture (1 baking tray) Beat 3 egg yolks, 12g sugar and pinch of salt with a whisk for about 5 minutes on the highest setting. Beat 3 egg whites, 26g sugar and a pinch of salt until creamy – but stop before it's too stiff! Fold both mixtures together loosely, then stir in 40g sifted flour. Spread the mixture onto the baking tray and bake in the oven at 210°C for about 6 minutes, until golden.
• Shortcrust pastry Sieve 60g icing sugar and 180g flour together, then add 120g finely cubed butter and a pinch of salt and knead into a dough. Leave to rest briefly in the fridge. With a rolling pin, roll out to the size of a baking sheet and bake at 180°C until light brown.
• Baked cream Soak 1 sheet of gelatine in plenty of cold water. Warm ¼ litre milk, 30g sugar, the pulp from ¼ vanilla pod and a pinch of salt in a saucepan. Mix several tablespoons of the warm vanilla milk with 30g custard powder and 2 egg yolks until smooth. Add the two mixtures together and boil for about 1 minute, stirring vigorously. Squeeze out the soaked gelatine and add it to the hot creamy mixture along with 25g egg liqueur.

Assembly: Spread the baked shortcrust pastry very thinly with 2 tablespoons of sour cherry jam, then cover with the biscuit. Spread the hot cooked cream over the top quickly and smooth out. Top the slices with strawberries and finish with cake glaze.

Good luck!

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