Strawberry and Almond Cake

Name: Strawberry and Almond Cake - Domnica K.
Ingredients: For the pastry:; 6 eggs; 6 lg. sugar; 6 lg. flour; a baking powder; a pinch of salt; For the cream:; 250 g sugar; 100 whole almonds; 500 ml whipped cream; 50 g starch; 500 ml milk; 4 egg yolks; 2 sachets vanilla sugar; the zest of a lemon; a sachet of gelatin; 500 g strawberries; a white chocolate tablet; 2 tablespoons finetti.

Desert - Strawberry and Almond Cake by Domnica K. - Recipia

To create a delicious and refined dessert, we start by preparing the white chocolate decorations. This is an important step, as the butterfly wings will add a spectacular visual aspect to the final dish. We carefully melt the white chocolate, being careful not to let it boil. We place it in a plastic bag and cut a corner to create the desired shapes on a baking paper. The butterfly wings are shaped like the letter B, and once we finish, we put the paper in the fridge to harden. In parallel, we take care of the strawberries, which we will coat in a delicious layer of melted Finetti. This adds an intense chocolate note that perfectly matches the fresh flavor of the fruits. After dipping the strawberries in the melted chocolate, we place them on a plate and put them in the fridge to harden. Now we focus on the sponge cake. We carefully separate the egg whites from the yolks of the six eggs. By beating the egg whites with a pinch of salt, we obtain an airy foam that will make the cake fluffy. In another bowl, we mix the yolks with the six tablespoons of sugar and vanilla sugar, then add the six tablespoons of flour and a pinch of baking powder. We combine these ingredients with the beaten egg whites, being careful not to lose the air in the mixture. We pour the mixture into a baking pan and bake it in the oven for about 20 minutes. Meanwhile, we take care of the almonds. We roast the almonds until they become golden and fragrant. After they have cooled, we place them in a bag and crush them with a rolling pin, obtaining small pieces. In a pan, we caramelize 120 grams of sugar until it turns golden and then add the roasted almonds. We quickly stir to coat them with caramel and spread the mixture on a foil to cool. Once it has hardened, we crush the almonds again, either with the rolling pin or in a blender, obtaining a crunchy ingredient for our cream. For the delicious cream, we combine 130 ml of milk with the four yolks, the remaining sugar (about 130 g), and the starch. The milk boiled with grated lemon zest and vanilla adds an intense flavor. When the milk starts to boil, we add the yolk and starch mixture, letting it boil until it thickens. After it cools slightly, we incorporate the gelatin, which has been previously soaked and melted in a bain-marie. Finally, we add the whipped cream, the chopped strawberries, and the caramelized almonds. This combination will create a spectacular dessert, both visually and in taste, perfect for impressing anyone.