Description
A delightful dessert that combines almond biscuit layers with fruity purees and a 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 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 flour. In another bowl, whip the egg whites with sugar until stiff peaks form, then fold into the yolk mixture. Spread the batter on a baking sheet and bake until golden. Cool and return it to the freezer.
- Prepare the Strawberry Layer: Boil water and sugar until it dissolves. Mix in the strawberry puree and let it 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 this mixture and let cool completely. Spread it over the frozen biscuit and return to the freezer.
- Prepare the Chocolate Cream: Soak agar in water. Boil the milk and stir in the white chocolate. Add the soaked agar, blend, and let it 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 the reserved cream. Press the spirals together and freeze until solid.
- Serve: Transfer the cake to a platter, decorate with fresh strawberries, and refrigerate until ready to serve. Enjoy!
Notes
Store in the refrigerator for a few days or wrap well and freeze for longer storage. Allow to thaw in the refrigerator before serving.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Chilling, Baking
- Cuisine: Bakery
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 25g
- Sodium: 50mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 80mg
Keywords: strawberry cake, dessert, summer dessert, cake recipe, fruit cake