Crispy strawberry shortcake
Fine and light strawberry cake… a real refreshment for these hot days… .the rind has the aroma of lemon….
Preparation steps
- Preheat oven to 180C. Separate the egg whites from the yolks. Whip the creamy butter with the addition of 100g of sugar. Stir in egg yolk, juice and zest of 1 lemon and vanilla aroma. Add flour and baking powder little by little, until the dough becomes firm. Stir for another 2 minutes.
- Roll out half of the dough on a baking sheet lined with baking paper (diameter about 26 cm). Whisk the egg whites, add a little salt and 200g of sugar. Divide the resulting mixture into two parts and pour half over the first dough in a pan and bake for about 30 minutes. Sprinkle with almonds near the end of baking. In the same way, prepare the second crust from the rest of the dough and the egg white mixture.
- Prepare gelatin. Whisk the sour cream firmly. Peel the strawberries, chop half and mix with the yoghurt and powdered sugar. Add gelatin and sour cream, stir and wait for it to start to gel.
- Arrange half of the remaining strawberries on the edges of one prepared peel, then spread slightly gelled cream in the middle. Cover with another crust and serve
- pleasant
