Heat 200 g sugar in a pan and caramelize until golden brown. Add the butter in pieces, dissolve over low heat while stirring. Deglaze with cream and bring to the boil while stirring. Fold in nuts. Simmer over low heat while stirring for about 20 minutes.
Line a tart pan (springform pan is also possible) with aluminum foil and brush well with oil. Pour the brittle mixture into the mold, smooth it out and form a small edge. Let cool down for about 1 hour.
In the meantime, wash and clean the strawberries. Halve or slice the berries depending on the size. Chop the couverture and melt it in a hot water bath (or in the microwave according to the manufacturer`s instructions). Spread on the brittle base. Let it dry a little. Then put the strawberries on top. Chill for about 30 minutes.
Mix the icing powder with 30 g sugar in a saucepan. Gradually stir until smooth with 250 ml water and bring to the boil while stirring. Spread evenly over the cake from the middle. Let it set for about 30 minutes. Serve the cake with cream tuffs, chocolate flakes and mint leaves.
Due to the couverture underlay, the floor cannot soften so quickly, so prepare well!
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