250g all-purpose flour
1 baking tablet
1/2 cup warm milk
1 pinch of salt
50g unsalted butter, softened
50g confectioners' sugar
PASTRY CRUST:
1 kg strawberries
3 egg yolks
80g confectioners' sugar
1/2 cup whipped cream with a hint of lemon
1 tablespoon rum extract
3 large egg whites
250g all-purpose flour
1 baking tablet
1/2 cup warm milk
1 pinch of salt
50g unsalted butter, softened
50g confectioners' sugar
PASTRY CRUST:
1 kg strawberries
3 egg yolks
80g confectioners' sugar
1/2 cup whipped cream with a hint of lemon
1 tablespoon rum extract
3 large egg whites
Dissolve the yeast in the warm milk
Melt the butter and mix with the confectioners' sugar
Let it rest until the butter has melted and the confectioners' sugar has dissolved
Gradually add the flour, mixing well
Roll out the dough on a floured surface to a thickness of about 1/8 inch
Hull the strawberries and cut them into slices
Lay the strawberry slices over the dough, pressing gently
Let it rise in a warm place for 45 minutes
Bake in a moderate oven until the crust is lightly golden
Mix the egg yolks with the confectioners' sugar, whipped cream with lemon, and rum extract
Fold in the beaten egg whites until stiff peaks form
Pour over the strawberries, distributing evenly
Bake for an additional 15 minutes.
