Refined Strawberry Easter Cake

Ingredients

• 100 g butter
• 200 g cookies (e.g., Neapolitaner Schnitten)
• 100 g Hazelnuts
• 2 egg whites (ca. 65-75 g)
• 100 g sugar
• 1 tsp vanilla sugar
• 0.5 tsp lemon juice
• 1 pinch salt
• 8 sheets gelatin
• 100 g Strawberries
• 2 tbsp vanilla sugar
• 600 g yogurt
• 200 ml whipping cream
• 75 g sugar
• 0.5 lemon (unprocessed)
• 1 tsp rum
• 5 strawberries
• 5 small chocolate Easter eggs

Instructions

1. 1.

   Melt the butter for the base, crumble the cookies. Mix the crumbs with the liquid butter well and press into a ring as the base. Let the base firm in the refrigerator.

2. 2.

   Preheat the oven to 150 °C. Line a baking tray with parchment paper.

3. 3.

   Meanwhile roast the hazelnuts in a pan without fat, let them cool and grind them for the macarons.

4. 4.

   Beat the egg whites until stiff peaks form, adding sugar and spices as you go. When the mixture is firm, fluffy and glossy, fold in the nuts. Shape oval macarons with 2 teaspoons from the batter and place on the tray with space between them. Bake for about 20 minutes until they are lightly golden outside and soft inside. Carefully lift the macarons from the tray and let them cool on a wire rack.

5. 5.

   Soak the gelatin sheets in cold water for the filling.

6. 6.

   Clean, cube the strawberries and sprinkle with vanilla sugar; let sit.

7. 7.

   Whisk together yogurt, whipping cream, sugar, grated lemon zest and rum. Dissolve the gelatin over gentle heat, temper it, and stir into the yogurt mixture. Fold in the strawberry pieces. Spread about a quarter of the filling on the base.

8. 8.

   Insert a "macaron ring" around the edge of the cake ring, fill the remaining space with the rest of the filling, smooth the top, chill until the cream sets.

9. 9.

   For garnish clean the strawberries, halve or quarter them and arrange with the small chocolate Easter eggs in the center of the cake.