Strawberry Cake Special
by Editorial Staff
Summary
| Prep Time | 50 mins |
| Cook Time | 20 mins |
| Total Time | 2 hrs 10 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the dough:
- 200 g wheat flour (whole rain)
- 150 g almond (s), chopped
- 180 g powdered suar
- 1 packet vanilla sugar
- 1 pinch (s) salt
- 2 egg yolks
- 1 medium egg (s)
- 200 g butter
- Fat, for the shape
- 50 g chocolate couverture, dark, for spreadin
For covering:
- 100 g yourt, Greek, 10% fat
- 100 ml cream
- 500 g strawberries
- 50 g almond (s), chopped
- 2 tablespoon sugar
- 20 g suar
- 10 drops lemon juice
- some lemon peel, grated
Print Recipe
Pin Recipe Instructions
- Dough:
- Combine all ingredients except for the butter. Add the cold butter in pieces and knead everything into a homogeneous dough. Let the dough rest in the refrigerator for 1 hour.
- Fill the greased cake pan with the dough, prick several times with a fork and bake for about 15-20 minutes in a preheated oven at 180 degrees hot air or 200 degrees top-bottom heat.
- Let the base cool down and remove it from the mold.
- Heat 50 g couverture and coat the bottom with it.
- Covering:
- Mix the yogurt and whipped cream, add sugar, add lemon zest and lemon juice. Spread the mixture on the shortcrust pastry base. Wash, divide and place the strawberries on top.
- Caramelize the chopped almonds in a small Teflon pan with 20 g sugar. Pour brittle over the strawberries.
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