Florentine almond cake with strawberries

Name: Florentine almond cake with strawberries
Cook time: 2 h
Total time: 2 h
Yield: 16
Ingredients: 200 g + 3 tsp flour; 1 pinch Salt; 50 g crushed almonds; 235 g Sugar; 6 Eggs (size M); 125 g + 1 tablespoon butter; 300 g Strawberries; 1 package Vanillin sugar; 1 package Pudding powder "Vanilla Flavor"; 250 g Cream curd; 500 g Low-fat curd; 1 TABLESPOON Breadcrumbs; 125 g Whipped cream; 30 g red cherries; 100 g flaked almonds; 15 g crushed pistachio kernels; 7-10 Tbsp Icing sugar; 7-10 Tbsp Aluminium foil

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 16

200 g + 3 tsp flour
1 pinch Salt
50 g crushed almonds
235 g Sugar
6 Eggs (size M)
125 g + 1 tablespoon butter
300 g Strawberries
1 package Vanillin sugar
1 package Pudding powder "Vanilla Flavor"
250 g Cream curd
500 g Low-fat curd
1 TABLESPOON Breadcrumbs
125 g Whipped cream
30 g red cherries
100 g flaked almonds
15 g crushed pistachio kernels
7-10 Tbsp Icing sugar
7-10 Tbsp Aluminium foil

Directions

1
Place 200 g flour, salt, ground almonds, 60 g sugar, 1 egg and 125 g butter in flakes in a mixing bowl. Knead first with the dough hooks of the hand mixer, then with your hands to a smooth short pastry. Roll out to a circle (approx. 35 cm Ø) on a floured work surface. Lightly grease a springform pan (26 cm Ø) and place the dough inside. Press down the edge. Put the springform pan in a cool place.
2
Wash, clean and cut the strawberries into pieces. Cream 5 eggs, 100 g sugar and vanilla sugar. Stir in pudding powder, cream quark and low-fat quark. Sprinkle short pastry with breadcrumbs. Fill half the quark mixture into the mould. Spread half the strawberries on top. Fill in the rest of the quark mixture and spread the remaining strawberries on top. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 50 minutes. Boil up 1 tablespoon butter, cream and 75 g sugar in a pot while stirring. Chop the cherries. Add flaked almonds, pistachios and cherries to the fat-sugar-mixture and simmer at low heat for about 2 minutes, stirring occasionally. Stir in 3 tsp.
3
Fill in the rest of the quark mixture and spread the remaining strawberries on top. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 50 minutes. Boil up 1 tablespoon butter, cream and 75 g sugar in a pot while stirring. Chop the cherries. Add flaked almonds, pistachios and cherries to the fat-sugar-mixture and simmer at low heat for about 2 minutes, stirring occasionally. Stir in 3 tsp. flour. Let rest for about 15 minutes. Spread the almond mixture on the cake and bake for another 10-15 minutes (stick test). Cover the edge with aluminium foil if necessary. Remove the cake and let it cool down. Dust the edge with icing sugar before serving
4
flour. Let rest for about 15 minutes. Spread the almond mixture on the cake and bake for another 10-15 minutes (stick test). Cover the edge with aluminium foil if necessary. Remove the cake and let it cool down. Dust the edge with icing sugar before serving
5
waiting time approx. 2 hours