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Indian Cooking Recipe : How to Make Strawberry Cream Pie

Ingredients for the Recipe

• 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

Recipe (How to Make):
For the shortcrust pastry :

1. Sieve the flour and salt together.
2. Cut the margarine with a knife.
3. Rub into the flour with finger tips.
4. Gradually put enough ice-cold water (approx. 2 to 3 tbsp) to make the dough into a rolling consistency.
5. Lightly flour the rolling pin and the pastry board.
6. 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 :

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

For the strawberry cream pie :

1. Roll out the pastry dough on a lightly floured board thinly to fit a 200 mm. (8") diameter pie dish.
2. Keep the pastry in an ungreased flat dish of this size.
3. Prick all over with a fork. Bake in a hot oven at 450ºF for 10 to 12 minutes.
4. Cool the pastry shell. Grease and dust a 175 mm. (7") diameter tin.
5. 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.
6. Prepare a syrup by adding ½ teacup of water very well with 3 tsp of powdered sugar.
7. If you like, put a little rum or other liquor to the syrup.
8. Sprinkle a little syrup over the 2 cake parts and allow it to soak.
9. Repeat after 10 minutes. make sure that the cake is moist.
10. Beat the cream with the powdered sugar. Spread a thin layer of jam over the pastry and
11. put one part of the cake on it.
12. Spread one-third of the beaten cream and half the strawberries and put the other cake on top.
13. Spread a thin layer of the cream over the top of this cake.
14. Place the strawberries around the edges so that it can hold the jelly.
15. Melt the jelly in ¾ teacup of boiling water.
16. Put the vessel filled with ice-cubes and continue to stir all the time.
17. When it is quite thick, spread over the strawberries.
18. Pipe the remaining beaten cream on the sides.
19. Keep it to chill.