Strawberry Egg Liqueur Slices
easy
90 mins
90 mins
Ingredients
- 100 g Butter or margarine
- 100 g Sugar
- 4 Eggs (size M)
- 1 pinch Salt
- 125 g Flour
- 40 g Cornstarch
- 40 g crushed almonds
- 7-10 Tbsp grated rind of 1 untreated lemon
- 2 coated Tsp Baking Powder
- 7-10 Tbsp Grease
- 7-10 Tbsp extra strong aluminium foil
- 600 g Strawberries
- 100 g Sugar
- 8 sheets white gelatine
- 4 Eggs (size M)
- 125 ml Egg liqueur
- 150 g Skimmed milk yoghurt
- 2 (200 g each) Cup of whipped cream
Directions
- 1
For the dough, mix the fat and sugar until foamy. Add eggs and salt and stir in. Mix flour, cornstarch, almonds, lemon peel and baking powder and stir into the dough. Fold two 8 cm wide and 36 cm long strips from aluminium foil.
- 2
Place the strips at 12 cm intervals on a greased baking tray. Close the open ends crosswise with an aluminium strip as well, so that a rectangle is formed. Put the dough between the strips, smooth it down and bake in a preheated oven (electric range: 175 °C/ gas: level 2) for 20 minutes.
- 3
Remove from the oven and let it cool down. For the topping, wash, clean and halve the strawberries. Put 125 g into a mixing cup, add 30 g sugar and puree. Place the remaining fruit with the cut surface on the dough.
- 4
Soak gelatine in cold water. Separate eggs. Whisk egg yolk and remaining sugar until thick. Add advocaat and yoghurt. Squeeze the gelatine, dissolve and stir into the cream. Beat the egg whites until stiff.
- 5
As soon as the cream begins to gel, fold in the beaten egg white. Spread the advocaat cream on the fruits. Pour approx. 100 g strawberry puree onto the cream and mix slightly with a fork, so that a marbling is created.
- 6
Chill the cake for about 2 hours. Whip the whipped cream until stiff and fill into a piping bag with a star-shaped spout. Remove aluminium stripes and cut the cake diagonally into cake pieces. Spray a cream curl onto each cake piece.
- 7
Pour the remaining strawberry puree in strips over the cream. Makes about 12 pieces.
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