Almond fruit base with strawberries

For 12 pieces
  • 100 g marzipan raw mass
  • 100 g soft butter or margarine
  • 75 g + 3 tbsp sugar
  • 1 packet Vanillin -Sugar
  • grated zest of 1 untreated lemon
  • 2 eggs (size M)
  • 125 g Flour
  • 1 TL Baking powder
  • 50 g ground almonds
  • 2 EL Milk
  • 3 sheet Gelatine
  • 400 g Strawberries
  • 100 g Whole milk yogurt
  • 150 g whipped cream
  • 1 EL honey
  • 2–3 EL Orange juice
  • 1 EL almond flakes
  • Fat and breadcrumbs
75 minutes
light
1.
Coarsely grate the marzipan. Mix with fat, 75 g sugar, vanilla sugar and ## lemon ## zest until frothy. Stir in eggs one at a time. Mix the flour, baking powder and almonds and stir in alternately with the milk. Grease the fruit base form (26 cm Ø) well and sprinkle with breadcrumbs. Pour in the dough and smooth it out. Bake in a preheated oven (175 ° C / fan: 150 ° C / gas: level 2) for 25–30 minutes. Approx. Let rest in the tin for 5 minutes, then turn out onto a wire rack and let cool down. Soak the gelatine in cold water. ## Strawberries ## clean and read. Approx. Cut 175 g strawberries into pieces. Puree with yogurt and 3 tbsp sugar. Dissolve gelatine, remove from heat, add 2–3 tablespoons of strawberry puree, add everything to the remaining puree and refrigerate. As soon as the puree begins to gel, whip the cream until stiff and fold in. Put the cream on the bottom. Cut the rest of the strawberries into slices and spread them in flakes. Mix the honey and orange juice. Brush the strawberry slices with it. Chill the cake for approx. 1 hour. ## Roast the almonds ## in a pan until golden brown, remove and allow to cool. Sprinkle the cake with it before serving
2.
Wait approx. 1 1/2 hours
1 piece approx:
  • 290 kcal
  • 1210 kJ
  • 6 g protein
  • 18 g fat
  • 26 g carbohydrates

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