Strawberry crumble on sour cream

Name: Strawberry crumble on sour cream
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 2 TABLESPOONS Hazelnut kernels; 75 g Flour; 50 g cold butter; 6 TABLESPOONS Sugar; 1/4 TEASPOON Baking Powder; 7-10 Tbsp Salt; 500 g Strawberries; 2 TABLESPOONS Orange liqueur; 150 g Whipped cream; 100 g Schmand; 1 TEASPOON Icing sugar; 7-10 Tbsp Melissa; baking paper

AUTHOR
Kristopher Marks

DIFFICULTY
very easy

RATING

Ingenious! In this crumble recipe, the crumbles are pre-baked in a relaxed manner. So your guests don't have to wait so long for the wonderful strawberry dessert.

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

2 TABLESPOONS Hazelnut kernels
75 g Flour
50 g cold butter
6 TABLESPOONS Sugar
1/4 TEASPOON Baking Powder
7-10 Tbsp Salt
500 g Strawberries
2 TABLESPOONS Orange liqueur
150 g Whipped cream
100 g Schmand
1 TEASPOON Icing sugar
7-10 Tbsp Melissa
baking paper

Directions

1
Preheat oven (electric cooker: 200 °C/circulating air: 180 °C/gas: see manufacturer). Coarsely chop the hazelnuts. Put flour, butter in pieces, 2 tablespoons of sugar, baking powder, 1 pinch of salt and chopped hazelnuts in a bowl. First work into crumbles with the dough hooks of the mixer, then with your hands. Spread the crumbles on a baking tray lined with baking paper and bake for 10-12 minutes. Leave to cool.
2
Wash, clean and quarter the strawberries. Mix half the strawberries with 2 tablespoons of sugar and liqueur, set aside. Finely puree the remaining strawberries in a tall mixing bowl.
3
Whip the cream until stiff. Mix the sour cream and 2 tablespoons of sugar. Fold cream into the sour cream. Fold in the strawberry puree. Arrange cream and strawberries together with marinade on plates. Sprinkle with crumbles. Dust with icing sugar. Decorate with lemon balm as desired.