Summary

Ingredients

• 80 g butter (pasture butter) or hee
• 4 large egg (s) (organic)
• 1 pinch (s) sea salt
• 15 g xylitol (suar substitute) for the soil
• 150 g almond (s), round
• 1 teaspoon, heaped vanilla powder (bourbon)
• 7 g tartar bakin powder
• 80 g cream
• 500 g strawberries, ripe
• 1 packet gelatine, red or icing
• 2 g xylitol (suar substitute) for the toppin

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Instructions

1. Preheat the oven to 180 ° C (top / bottom heat). Melt the butter or ghee gently.
2. Separate the eggs and beat the egg whites with a pinch of salt until stiff (overhead test). Beat the egg yolks with 15 g xylitol until frothy. Add the cream and butter while stirring. Mix the almonds with the vanilla and tartar and also add. Then carefully fold the egg white under the dough so that it stays fluffy.
3. Line the springform pan with baking paper and grease the edge well. Carefully pour in the dough, distribute it evenly and bake for about 30 minutes. Let the cake base cool down. You can bake the base the day before and store it in cling film in the refrigerator for further processing the next day.
4. Cut the cake base into 8 pieces. Wrap the edge of the springform pan with cling film and place it around the base as a cake ring.
5. Clean the strawberries, remove the greens and cut the fruit in half if necessary. Cover the cake base with it without covering the cut edges, so it can be easily cut again later.
6. Prepare gelatine or cake glaze with 2 g xylitol according to the package instructions. Distribute the mixture evenly over the strawberries. After the mixture has hardened, carefully remove the edge of the springform pan.
7. Chill the cake until ready to eat. Take out of the refrigerator 15 minutes beforehand to allow the aroma to develop. This goes well with whipped cream with fresh bourbon vanilla.