Strawberry Cake with Almond Flakes

Ingredients

• 250 g flour
• 50 g sugar
• 125 g butter
• 1 egg
• 1 pinch salt
• 1 tsp grated orange zest
• dried legumes (for blind baking)
• 0.5 packet vanilla pudding powder
• 125 ml milk
• 2 tbsp sugar
• 150 ml whipping cream
• 20 ml almond liqueur
• 750 g strawberries
• 1 packet red gelatin
• 2 tbsp roasted almond flakes
• powdered sugar

Instructions

1. 1.

   For the crust, knead flour with sugar, butter, egg, about 3-4 tbsp cold water, salt and orange zest into a smooth dough. Wrap in cling film and chill for about 30 minutes. Preheat oven to 200°C.

2. 2.

   Roll out the dough and line a greased springform pan. Raise the edges about 3 cm. Cover with parchment paper, weigh down with the legumes, bake in the oven for 10 minutes, then remove the legumes and paper and bake for another 5-8 minutes until done. Take out of the oven and let cool before releasing from the pan.

3. 3.

   For the filling, cook vanilla pudding according to package instructions with milk and 1 tbsp sugar. Let it cool while stirring occasionally. Once completely cooled, whip the cream stiff and fold in almond liqueur. Spread over the cake base, wash, dry and cut strawberries as desired, then arrange on top of the pudding. Cook gelatin with 125 ml water and remaining sugar per package instructions and pour over the strawberries. Before serving, sprinkle almond flakes and powdered sugar.