Strawberry Amarrettini Cake

Name: Strawberry Amarrettini Cake
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 12
Ingredients: 75 g Amarettini (Italian almond biscuits); 150 g Flour; 1 TEASPOON Baking Powder; 100 g Butter or margarine; 50 g crushed almonds; 135 g Sugar; 1 egg (size M); 1 Egg Yolk; 100 g white chocolate; 6 sheets Gelatine; 750 g Strawberries; 7-10 Tbsp Juice of 1 lemon; 500 g Schmand; 250 g Whipped cream; 150 g Erdbeergelee; 7-10 Tbsp Lemon balm; 7-10 Tbsp Grease

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 12

75 g Amarettini (Italian almond biscuits)
150 g Flour
1 TEASPOON Baking Powder
100 g Butter or margarine
50 g crushed almonds
135 g Sugar
1 egg (size M)
1 Egg Yolk
100 g white chocolate
6 sheets Gelatine
750 g Strawberries
7-10 Tbsp Juice of 1 lemon
500 g Schmand
250 g Whipped cream
150 g Erdbeergelee
7-10 Tbsp Lemon balm
7-10 Tbsp Grease

Directions

1
Grease the bottom of a springform pan (26 cm Ø). Finely crumble 50 g Amarettini. Quickly knead flour, baking powder, fat, almonds, amarettini, 60 g sugar, egg and egg yolk into a smooth dough. Put it into the springform pan and press it to a smooth base. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 15 minutes. Let it cool down.
2
Melt the chocolate and spread it on the base with a brush. Place in a cool place and allow to set. In the meantime, soak gelatine in cold water. Wash the strawberries and let them drip off. Wash 500 g strawberries, cut half into small cubes. Puree whole strawberries, lemon juice and 75 g sugar. Dissolve the gelatine, stir into the strawberry puree. As soon as the puree starts to gel, stir in sour cream. Whip the cream until stiff. Fold in cream and strawberry cubes. Pour onto the base and smooth it down. Put in a cool place for at least 4 hours.
3
Dissolve the gelatine, stir into the strawberry puree. As soon as the puree starts to gel, stir in sour cream. Whip the cream until stiff. Fold in cream and strawberry cubes. Pour onto the base and smooth it down. Put in a cool place for at least 4 hours. Remove the cake from the tin. Clean 250 g strawberries and cut into slices. Cover the cake with the strawberries. Bring the jelly to the boil and let it boil down a little. Spread the jelly on the strawberries and let it set. Decorate with 25 g Amarettini and, if desired, with lemon balm.
4
Remove the cake from the tin. Clean 250 g strawberries and cut into slices. Cover the cake with the strawberries. Bring the jelly to the boil and let it boil down a little. Spread the jelly on the strawberries and let it set. Decorate with 25 g Amarettini and, if desired, with lemon balm.
5
waiting time approx. 4 hours