Crunch Cake with Strawberries, Corn Flakes
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 100 g almond (s), (flakes)
- 250 g couverture, white
- 100 g corn flakes
- 600 g strawberries
- 250 ml whipped cream
Print Recipe
Pin Recipe Instructions
- Roast the almonds in a pan without fat until golden brown. Grate about 30g couverture with the peeler and set aside. Melt the rest of the couverture in a double boiler and mix it with the roasted almonds and corn flakes.
- Cover the bottom of a springform pan (26cm) with baking paper. Pour in the corn flakes and almond mixture and let it set.
- Wash and clean the strawberries, whip the cream until stiff and put on the floor. You can now stick the strawberries in the cream. Pour the grated couverture over the strawberries.
- On our birthdays, one crunchy cake is never enough, so there are two.
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