Strawberry brittle cake

Ingredients

Directions

1. 1

   Melt 200 g sugar in a pan over medium heat and let it caramelize. Add butter in pieces and melt at low heat while stirring. Deglaze with cream and bring to the boil while stirring. Add hazelnut flakes and fold in. Let it boil down at low heat while stirring occasionally for about 20 minutes. Line a tart mould (approx. 26 cm Ø) with aluminium foil and brush well with oil.

2. 2

   Put the brittle mixture into the tin and smooth it down. Form a small rim. Let it cool down for about 1 hour. In the meantime clean, wash and drain the strawberries. Depending on the size, halve or cut into thick slices. Melt the chocolate coating in a hot water bath and spread on the brittle base. Let it dry a little. Then generously cover with strawberries and put in a cool place for about 30 minutes. Put the cake glaze powder and the remaining sugar in a small pot and mix. Gradually mix with 1/4 litre water. Bring to the boil while stirring and spread evenly on the cake from the middle. Allow to set at room temperature for about 30 minutes.

3. 3

   Let it dry a little. Then generously cover with strawberries and put in a cool place for about 30 minutes. Put the cake glaze powder and the remaining sugar in a small pot and mix. Gradually mix with 1/4 litre water. Bring to the boil while stirring and spread evenly on the cake from the middle. Allow to set at room temperature for about 30 minutes. Serve decorated with cream tuffs, chocolate shavings and mint as desired. Makes about 12 pieces