Description
A delightful dessert that combines almond biscuit layers with fruity purees and luscious chocolate cream, perfect for any occasion.
Ingredients
Scale
- 75 grams almond flour
- 75 grams powdered sugar
- 1 egg
- 40 grams egg yolks
- 60 grams all-purpose flour
- 140 grams egg whites
- 50 grams sugar (for the biscuit)
- 25 grams strawberry puree
- 50 grams sugar (for the syrup)
- 50 grams water
- 200 grams raspberry puree
- 100 grams strawberry puree (for the layer)
- 40 grams sugar (for the berry layer)
- 8 grams pectin
- 120 grams milk
- 6 grams agar
- 200 grams white chocolate
- 240 grams cold fresh cream
Instructions
- Prepare the freezer and mold: Place a 30×40 cm mold in the freezer to chill.
- Make the almond biscuit: Preheat the oven to 190°C. Whip the egg yolks and egg with powdered sugar, then fold in the almond flour and all-purpose flour. In another bowl, whip the egg whites with sugar until stiff peaks form, then fold this mixture into the yolk mixture. Spread the batter on a baking sheet and bake until golden, then cool and return to the freezer.
- Prepare the strawberry layer: Boil water and sugar until dissolved, then mix in the strawberry puree and let cool. Brush this over the frozen biscuit and return it to the freezer.
- Make the strawberry-raspberry layer: Combine raspberry and strawberry purees with sugar and pectin, heat the mixture, then let cool completely. Spread it over the frozen biscuit and return to the freezer.
- Prepare the chocolate cream: Soak agar in water. Boil milk and stir in white chocolate, then add the soaked agar, blend, and let cool. Whip the cream and fold it into the chocolate mixture.
- Assemble the cake: Cut the biscuit into strips and roll them into spirals, sealing them with reserved cream. Press the spirals together and freeze until solid.
- Serve the cake: Transfer to a platter, decorate with fresh strawberries, and refrigerate until ready to serve. Enjoy!
Notes
Ensure all ingredients are measured accurately for the best results. Use fresh strawberries for optimal flavor. Allow layers to set properly in the freezer to ease assembly.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 25g
- Sodium: 50mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 40mg
Keywords: strawberry cake, dessert, sweet treat, summer dessert, fruit cake