Summary

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

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Instructions

1. Dough:
2. 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.
3. 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.
4. Let the base cool down and remove it from the mold.
5. Heat 50 g couverture and coat the bottom with it.
6. Covering:
7. 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.
8. Caramelize the chopped almonds in a small Teflon pan with 20 g sugar. Pour brittle over the strawberries.