Strawberry and halmond cake

#food steller #stelleritalia

May is the month of strawberries and here is a super recipe. A tasty cake with strawberries and almonds. A special cake because it allowed me to use almonds in 3 different consistencies: chunks, strips and flour. A cake that conquers everyone, even your mother-in-law! A dessert that during my research draws a lot of French cuisine because it uses frangipane which is typical of this cuisine and of classic pastry. A dessert that recalls very classic flavors in a modern key.

Its beauty is the arrangement of the strawberries that you will have to have the patience to cut them all in half lengthwise. You will also have to have the patience to arrange them one by one forming a more voluminous part in the center. Have fun if you decide to make it, you'll see you make a great figure.

Ingredients: shortbread: 200g of shelled almonds 150g of sugar 150g of butter 100g of 00 flour 3 egg yolks Garnishing: 1kg of strawberries 125g of almond flour 100g of sugar 100g of icing sugar 60g of butter 2 eggs 100g of strawberry jam QB of flaked almonds Transparent gelatin QB

How to do: Blend the almonds and mix them with the flour. Add the sugar and then add the soft butter and egg yolks. Work all the ingredients until you get the pastry ball and then let it rest for 30 minutes in the refrigerator. Roll out the dough quite often and line a cake pan with a diameter of 26cm.

Mix the almond flour with the two sugars. Add 2 eggs and the melted butter. Mix all the ingredients and pour over the raw and leveled pastry. Cook the base in a hot oven at 170 ° C for about 30-35 minutes. Then let it cool Wash the strawberries, dry them and cut them all in half. Heat the jam and spread it on the cake. Start decorating the cake with strawberries and flaked almonds with the photo. Spread the transparent jelly over the cake.

#recipe in Original language tap here

On Instagram & Twitter @cravatteaifornelli Emanuele Patrini Food & Style Blogger Cravatte ai Fornelli

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