Strawberry Almond Torte

Ingredients

Directions

1. 1

   For the short pastry, knead 200 g flour, butter, 50 g almonds, 50 g sugar and 1 egg with the dough hooks of the hand mixer. Cover and chill for about 30 minutes. In the meantime separate the remaining eggs. Beat the egg whites, salt and 2 tablespoons of cold water with the whisk of the hand mixer until stiff, slowly adding 100 g sugar. Carefully fold in the egg yolks. Sift the rest of the flour, starch and baking powder into the egg foam mixture and fold in. Pour the mixture into a greased springform pan (26 cm Ø) and smooth it down. Bake in a preheated oven (electric: 175 °C/ gas: level 2) for about 20 minutes. Remove the sponge cake from the edge with a knife.

2. 2

   Let it cool down on a grid. Roll out the short pastry on a floured work surface 4 mm thin. Cut out one circle (approx. 28 cm Ø) and 12 small circles (approx. 1.5 cm Ø). Place everything on a baking tray covered with baking paper, prick the large circle several times with a fork. Put in a cool place for about 20 minutes. Bake in a preheated oven (electric: 175 °C, gas: level 2) for about 20 minutes. After about 10 minutes, remove the small circles and let them cool down on a grid. Let the short pastry base cool down, spread with jam. Cut the sponge cake base once and place the bottom base on the shortcrust pastry. Cover with a cake ring. Sprinkle the sponge cake with liqueur. Soak the gelatine in cold water. Wash the strawberries, put 250 g aside. Clean the rest of the fruit and chop into small cubes. Whip 200 g whipped cream until stiff, sprinkle with vanilla pulp and the rest of the sugar. Squeeze the gelatine and dissolve at low heat. Stir 4 tablespoons of cream into the gelatine and mix with the remaining cream.

3. 3

   Cut the sponge cake base once and place the bottom base on the shortcrust pastry. Cover with a cake ring. Sprinkle the sponge cake with liqueur. Soak the gelatine in cold water. Wash the strawberries, put 250 g aside. Clean the rest of the fruit and chop into small cubes. Whip 200 g whipped cream until stiff, sprinkle with vanilla pulp and the rest of the sugar. Squeeze the gelatine and dissolve at low heat. Stir 4 tablespoons of cream into the gelatine and mix with the remaining cream. Fold in diced strawberries and spread on the cake base. Cover with the last cake base and chill for about 2 hours. Roast the remaining almonds in a pan without fat and let them cool down. Whip the rest of the whipped cream until stiff. Spread the cake with half of the cream. Fill the rest into a piping bag with punched spout. Spray dab on the cake. Press almonds to the edge of the cake, decorate with remaining strawberries and shortcrust cookies

4. 4

   Fold in diced strawberries and spread on the cake base. Cover with the last cake base and chill for about 2 hours. Roast the remaining almonds in a pan without fat and let them cool down. Whip the rest of the whipped cream until stiff. Spread the cake with half of the cream. Fill the rest into a piping bag with punched spout. Spray dab on the cake. Press almonds to the edge of the cake, decorate with remaining strawberries and shortcrust cookies