Almond sticks with strawberry cream and mint

For 4 people
  • 120 g sugar
  • 80 g Butter
  • 2 EL flour
  • 2 EL ground almonds without skin
  • 1 untreated lemon
  • 250 g strawberries
  • 1 EL Almond flakes
  • 400 g Whipped cream
  • Mint
  • baking paper
  • aluminum foil
  • piping bags
45 minutes
Simmer 1 tablespoon of water, sugar, except for 1 tablespoon, and butter in a saucepan until the sugar is dissolved. Mix the flour and almonds and fold into the butter and sugar mixture. Pour into a bowl and chill for about 1 hour until the mixture is firm. Wash the lemon with hot water, rub dry and rub off the peel. Halve the lemon and squeeze 1 half. Wash and clean the strawberries and cut into small pieces except for 2. Add 1 tablespoon of sugar, lemon juice and zest to the strawberries. Puree with the cutting stick. Halve the remaining strawberries and slice diagonally. Roast the almond in a pan until golden brown, remove. Shape the hip mixture into 8 balls. Line a baking sheet with parchment paper. Place 2 balls one after the other diagonally opposite on the baking sheet, leaving approx. 6 cm space to the edge. In a preheatedBake in the oven (electric stove: 175 ° C / convection: 150 ° C / gas: level 2) for about 10 minutes until golden brown. In the meantime, form two rolls (1.5 - 2 cm Ø) out of aluminum foil. Take out the hips and let cool for 1-2 minutes until they are malleable without tearing. Wrap the hip around the rolls and allow to cool completely. Carefully remove the aluminum foil. Whip the cream. Fold in the strawberry sauce, except for about 4 tablespoons, and pour into a piping bag with a star nozzle. Fill the rolls with strawberry cream. Arrange the rest of the sauce on plates, except for 1 tablespoon. Also serve 2 hips each, also drizzle the strawberry cream with sauce, decorate with strawberry slices, almonds and mint
1 hour waiting time
1 person approx.:
  • 670 kcal
  • 2810 kJ
  • 5 g protein
  • 54 g fat
  • 42 g carbohydrates


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