for the strawberry
2 boxes of strawberries (about 800g)
6 tablespoons of sugar
For the butter cream:
200 g butter (unsalted)
4 skinless egg yolks 1
1/2 cup (tea) sugar
2 cans of sour cream without whey
For the whipped cream:
500 ml of fresh cream
3 tablespoons of icing sugar for the whipped cream
To assemble the cake:
500 g of champagne biscuits
1 tablespoon hazelnut liqueur
150 ml of milk Strawberries macerated with sugar Cream chantilly
for the strawberry Wash and remove the green part of the strawberries. Chop
2 boxes of strawberries into not very small pieces. Mix the 6 tablespoons of sugar and reserve.
For the butter cream
Beat 200 g butter (unsalted),
4 skinless egg yolks and
1 1/2 cups (tea) sugar on high speed until a smooth white cream is formed.
Add 2 boats of milk cream without whey, without stopping beating, until obtaining a homogeneous cream.
for the whipped cream Beat 500ml of fresh cream at minimum speed, when it is almost whipped (firm cream), add 3 tablespoons of sugar and beat until whipped. (stay tuned not to miss the point).
To assemble the empanada Strain the chopped strawberries.
Add to the syrup formed, 150ml of milk (enough to moisten the biscuits) and 1 tablespoon (dessert) of hazelnut liqueur.
In a large rectangular baking dish (27 cm x 18.5 cm x 5 cm), assemble the tart in the following order:
A layer of very moist biscuits, half of the chopped strawberries, the buttercream, another layer of biscuits, the rest of the chopped strawberries and finally the whipped cream.