Strawberry biscuits

Name: Strawberry biscuits
Cook time: 1 h
Total time: 1 h
Yield: 15
Ingredients: 3 Eggs (size M); 150 g Sugar; 75 g Flour; 50 g Cornstarch; 1 TEASPOON Baking Powder; 8 sheets Gelatine; 500 g Vanilla Yoghurt; 5 TABLESPOONS Lemon juice; 500 g Strawberries; 200 g Whipped cream; 100 g white couverture (there is also pink chocolate to buy); 7-10 Tbsp a few drops of red food colouring; baking paper

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 15

3 Eggs (size M)
150 g Sugar
75 g Flour
50 g Cornstarch
1 TEASPOON Baking Powder
8 sheets Gelatine
500 g Vanilla Yoghurt
5 TABLESPOONS Lemon juice
500 g Strawberries
200 g Whipped cream
100 g white couverture (there is also pink chocolate to buy)
7-10 Tbsp a few drops of red food colouring
baking paper

Directions

1
Separate eggs. Beat egg whites and 3 tablespoons of water until stiff. Add 100 g sugar. Continue beating until the sugar has dissolved. Stir in egg yolks briefly. Mix flour, starch and baking powder, sieve over it, fold in carefully. Spread evenly on a baking tray (32 x 39 cm) lined with baking paper. Bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 10 minutes.
2
For the filling, soak the gelatine in cold water. Mix yoghurt, 50 g sugar and lemon juice. Wash and clean the strawberries. Cut 2 pastry sheets in the size of the box mould (30 cm long) from the sponge cake. Place one plate in the sponge tin. Squeeze the gelatine, dissolve lukewarm. Stir in 2 tablespoons of yoghurt cream. Stir the mixed gelatine into the rest of the cream. Whip cream until stiff, fold in. Fill half of the cream into the box form. Press the strawberries close together. Fill in the rest of the cream. Place the second sponge cake plate on top. Place in the refrigerator for about 2 hours. Cut out flowers from the remaining sponge cake for decoration.
3
Stir the mixed gelatine into the rest of the cream. Whip cream until stiff, fold in. Fill half of the cream into the box form. Press the strawberries close together. Fill in the rest of the cream. Place the second sponge cake plate on top. Place in the refrigerator for about 2 hours. Cut out flowers from the remaining sponge cake for decoration. Coarsely chop the chocolate coating and melt it on a hot water bath. Colour pink with food colouring. Spread thinly on a cold board (preferably marble). Cool a little and use a spatula to roll the chocolate into rolls. Remove the cake from the edge with a knife, turn it over. Cut into thick slices. Serve decorated with rolls and flowers
4
Coarsely chop the chocolate coating and melt it on a hot water bath. Colour pink with food colouring. Spread thinly on a cold board (preferably marble). Cool a little and use a spatula to roll the chocolate into rolls. Remove the cake from the edge with a knife, turn it over. Cut into thick slices. Serve decorated with rolls and flowers