Panna-Cotta Cake with Strawberries and Almond Rim

Ingredients

• 4 eggs
• 120 g sugar
• 2 tsp lemon zest
• 3 tbsp Lemon juice
• 4 tbsp flour
• 4 tbsp cornstarch
• 4 tbsp almonds
• 1 tsp Baking powder
• 6 sheets gelatin
• 300 ml milk
• 400 g whipping cream
• 2 packets vanilla sugar
• 100 g sugar
• 300 g yogurt
• 500 g strawberries
• 200 g whipping cream
• 100 g almond flakes
• 2 tbsp pistachios
• 250 g strawberries
• 2 sheets gelatin
• 2 tbsp lemon juice
• 2 tbsp powdered sugar

Instructions

1. 1.

   Separate the eggs. Beat the yolks with 3 tbsp water, 60 g sugar and lemon zest until fluffy. Whisk the whites with the remaining sugar until stiff.

2. 2.

   Mix flour, cornstarch, almonds with baking powder and gently fold into the yolk mixture, egg whites, and lemon juice. Pour into a springform pan lined with parchment paper and bake at 180°C for about 25-30 minutes. Remove, let cool slightly, take out of the mold and chill for at least 2 hours.

3. 3.

   Soak white gelatin in plenty of cold water. Bring milk with 100 g cream, vanilla sugar and sugar to a boil once, then remove from heat, let it cool a bit and dissolve the well-extracted gelatin into it. Place in the refrigerator until the custard starts to set. Whip the remaining cream stiffly and fold it with yogurt into the custard.

4. 4.

   Cut the base horizontally once.

5. 5.

   Wash, clean, quarter the strawberries and fold them into the custard. Lay the ring around the lower base and pour in the strawberry custard, place the second base on top and refrigerate for about 3 hours.

6. 6.

   For garnish remove the ring. Soak red gelatin. Whip cream stiffly. Lightly toast almonds in a dry pan without fat. Spread the cake with cream, sprinkle the rim with almonds and the upper rim with pistachios. Wash, clean, pat dry strawberries, slice into rounds and arrange heart-shaped on the cake. Dissolve soaked gelatin with lemon juice, powdered sugar and 4 tbsp water over low heat, pour over the strawberries and let set.