Strawberry and almond cake

AUTHOR
Diane Archer
DIFFICULTY
easy
RATING
4 4
COOK TIME
120 mins
TOTAL TIME
120 mins

Ingredients

Servings: 24
  • 7-10 Tbsp fat for the fat pan, 400 g flour
  • 75 g + 200 g sugar, 1 pinch of salt
  • 250 g cold + 125 g butter
  • 8 eggs , 1,5 kg low-fat curd cheese (Gr. M)
  • 2 packages Pudding powder
  • 7-10 Tbsp "
  • 7-10 Tbsp for boiling; for 1/2 l milk each)
  • 7-10 Tbsp grated rind and juice
  • 7-10 Tbsp of 1 untreated lemon
  • 100 g flaked almonds
  • 1.5 kg Strawberries
  • 250 g Whipped cream
  • 1 package Vanillin sugar
  • 1 glass (225 g) Strawberry Jelly
  • 7-10 Tbsp Icing sugar and mint

Directions

  1. 1

    Grease the fat pan (approx. 32 x 39 cm; at least 3.5 cm deep). Knead flour, 75 g sugar, salt, 250 g butter in pieces and 2 eggs first with a hand mixer and then briefly with your hands until smooth. Cover and chill for approx. 1 hour

  2. 2

    Melt 125 g butter and cool. Separate 6 eggs. Beat 6 egg yolks and 200 g sugar until creamy. Mix quark, liquid butter, pudding powder, lemon peel and lemon juice. Stir in the egg yolk mixture. Beat 6 egg whites until stiff and fold in

  3. 3

    Roll out the shortcrust pastry on the fat pan and press up the edge a little. Spread the curd mixture on top. Bake in the preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2) for about 1 1/2 hours. Let them cool down

  4. 4

    Roast the almonds without fat, let them cool down. Wash, clean and halve the strawberries. Whip the cream until stiff, sprinkle with vanillin sugar. Spread on the cake. Spread the strawberries on top. Warm up the jelly and spread on the fruits. Sprinkle with almonds, dust with icing sugar and decorate with mint

Nutrition Facts

KCAL
410 kcal
CARBS
38 g
FATS
21 g
PROTEINS
14 g

Categories & Tags

Cakes & PastriesCakeCake

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