Almond sticks with strawberry cream

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
  • baking paper
  • aluminum foil
  • piping bags
45 minutes
light
1 .
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 and squeeze the lemon. Put 4 strawberries aside. Wash, clean and chop the rest. Add 1 tablespoon of sugar, lemon juice and zest to the strawberries. Puree with the cutting stick. Quarter 2 strawberries with green. Clean the remaining strawberries and cut diagonally into slices. Roast the almond in a pan until golden brown, remove. Shape 8 small balls out of the hip mass. 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. Bake in a preheated 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. Hip aroundWrap the rolls and let them 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 quartered strawberries
2.
1 hour waiting time
1 person approx.:
  • 670 kcal
  • 2810 kJ
  • 5 g protein
  • 54 g fat
  • 42 g carbohydrates

0 Comments

Leave A Comment