Almond slice with strawberry cream

AUTHOR
Bill Macdonald
DIFFICULTY
easy
RATING
4 4
COOK TIME
45 mins
TOTAL TIME
45 mins

Ingredients

Servings: 4
  • 120 g Sugar
  • 80 g Butter
  • 2 TABLESPOONS Flour
  • 2 TABLESPOONS ground almonds without skin
  • 1 untreated lemon
  • 250 g Strawberries
  • 1 TABLESPOON flaked almonds
  • 400 g Whipped cream
  • baking paper
  • 7-10 Tbsp Aluminium foil
  • 7-10 Tbsp Piping bag

Directions

  1. 1

    Lightly simmer 1 tablespoon of water, sugar, except for 1 tablespoon, and butter in a saucepan until the sugar is dissolved. Mix flour and almonds and fold into the butter-sugar mixture. Pour into a bowl and chill for about 1 hour until the mixture is firm. Wash lemon hot, grate dry and grate peel. Halve the lemon and squeeze it. Put 4 strawberries aside.

  2. 2

    Wash, clean and chop the rest. Add 1 tablespoon sugar, lemon juice and zest to the strawberries. Puree with the chopping stick. Quarter 2 strawberries with green. Clean the rest of the strawberries and cut them diagonally into slices. Roast the almonds in a pan without fat until golden brown, take them out. Form 8 small balls from the mixture. Line a baking tray with baking paper. Place 2 balls diagonally opposite each other on the baking tray one after the other, leaving about 6 cm space to the edge. Bake in a preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 10 minutes until golden brown. In the meantime form two rolls (1.5 - 2 cm Ø) from aluminium foil. Remove the prongs and let them cool for 1-2 minutes until they are malleable without tearing.

  3. 3

    Line a baking tray with baking paper. Place 2 balls diagonally opposite each other on the baking tray one after the other, leaving about 6 cm space to the edge. Bake in a preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 10 minutes until golden brown. In the meantime form two rolls (1.5 - 2 cm Ø) from aluminium foil. Remove the prongs and let them cool for 1-2 minutes until they are malleable without tearing. Wrap hips around the rolls and let them cool completely. Remove aluminium foil carefully. Whip the cream until stiff. Add strawberry sauce, up to approx. 4 tablespoons, and fill into a piping bag with star-shaped spout. Fill the rolls with strawberry cream. Arrange the rest of the sauce, except 1 tablespoon, on plates. Also arrange 2 hips each, drizzle strawberry cream with sauce, decorate with strawberry slices, almonds and quartered strawberries

  4. 4

    Remove aluminium foil carefully. Whip the cream until stiff. Add strawberry sauce, up to approx. 4 tablespoons, and fill into a piping bag with star-shaped spout. Fill the rolls with strawberry cream. Arrange the rest of the sauce, except 1 tablespoon, on plates. Also arrange 2 hips each, drizzle strawberry cream with sauce, decorate with strawberry slices, almonds and quartered strawberries

  5. 5

    1 hour waiting time

Nutrition Facts

KCAL
670 kcal
CARBS
42 g
FATS
54 g
PROTEINS
5 g

Categories & Tags

Dessert