Summer is strawberry season. There are many different recipes using these delicious and juicy berries, one of which is almond biscuit with strawberries. This is a great option for a summer dessert that will easily decorate any table.
It is necessary
- For the test:
- - eggs (2 pcs.);
- - sugar (50 g);
- - almond flour (50 g);
- - butter (20 g);
- - egg whites (2 pcs.).
- For the cream:
- - milk (200 ml);
- - sugar (20 g);
- - egg yolks (2 pcs.);
- - vanilla;
- - flour (20 g);
- - icing sugar (20 g).
- For filling:
- - fresh strawberries (800 g).
Instructions
Step 1
First, prepare the dough. To do this, beat 2 eggs with 50 g of granulated sugar with a mixer until a thick fluffy mass is formed. Gently mix sifted wheat and almond flour into the resulting mixture of beaten eggs. Melt the butter in a water bath or microwave and mix it with the dough.
Step 2
We take 2 more eggs, separate the whites from the yolks. Using a mixer, drive in the proteins and combine them with the dough, stirring with a spatula from bottom to top.
Step 3
Grease a small baking dish (no more than 20 cm in diameter) with butter, sprinkle with a small amount of flour and put the prepared dough into it. We bake the biscuit in an oven preheated to 200 degrees for about 20 minutes.
Step 4
While the almond biscuit is baking, you can start making the custard. To do this, in a small saucepan, mix milk, sugar, a small amount of vanilla and put it on medium heat. Bring the mixture to a boil, stirring occasionally to completely dissolve the sugar. In a separate bowl, knead 2 egg yolks, adding sifted flour and icing sugar. After the milk boils, it is necessary to remove it from the heat and after a minute, pour it into a bowl with whipped yolks, stirring quickly. Pour the resulting mixture back into the saucepan and set it on medium heat. Cook the cream until thick, stirring constantly. Transfer the finished biscuit custard to a glass bowl, wrap it with cling film and put it in the refrigerator.
Step 5
We clean the strawberries from the stalks, wash them under running water, dry them with a paper towel and cut them into large pieces. Cut the finished biscuit lengthwise into two equal parts. Put the custard and chopped berries between the cakes. Put the biscuit in the refrigerator for several hours. Before serving, the sponge cake can be sprinkled with powdered sugar and garnished with the remaining strawberries.
