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citlaly escobar

Strawberry Shortcake

Name: Strawberry Shortcake
Prep time: 85 min
Cook time: 85 min
Yield: 6
Cuisine: Americana
Ingredients: 100 grams butter, (for the mass sable); 75 grams sugar, (for the mass sable); 1 egg, (for the mass sable); 1 pinch salt, (for the mass sable); 150 grams wheat flour, (for the mass sable); 250 almonds, crushed (for the almond cream); 80 grams cookie, of crushed almonds (for the almond cream); 1 egg yolk, (for the almond cream); 100 grams sugar, (for the almond cream); 125 grams butter, (for the almond cream); 2 tablespoons dark rum, (for the almond cream); 1 tablespoon lemon zest, (for the almond cream); strawberries, in halves; 2 tablespoons Strawberry jam, (for the filling); 1 tablespoon Water, (for the filling)

45 mins

40 mins

Half

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Something sweet to vary and delicious to share with everyone throughout the year. I hope you like this recipe.

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Ingredients

6 portions

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Preparation

Prepare the sablée dough: pour the butter, sugar, egg and salt into the robot ( blender ). Beat lightly, add the flour, suddenly, and beat a few seconds more. (It can also be prepared by hand).

Pour the dough on a cool surface, preferably a marble, and knead, with the palms of your hands, until it is homogeneous. This operation should be done quickly, so that the dough does not heat up. Insert it in the refrigerator and refrigerate for 30 minutes.

Meanwhile, prepare the almond cream: pour all the ingredients in the blender or the robot, and beat until a creamy and homogeneous paste results. Cover and insert it in the refrigerator and refrigerate for 30 minutes.

Then spread the sablée dough with the rolling pin until it is 3 mm thick, and line it with a removable round mold. Insert the mold into the refrigerator and refrigerate for 30 minutes.

Next, remove from the refrigerator, pierce with a fork the bottom of the dough, cover it with waxed paper, fill the raw vegetables tartlet so that its weight does not let rise the dough and enter in the oven, previously heated at medium temperature, for 15 minutes. or 20 minutes. Remove the pulses and paper and bake 15 minutes more.

Remove the basket from the oven, refill it with two thirds of the almond cream and bake it for 10 minutes more. Remove it definitively from the oven, allow it to cool slightly and remove it. Fill with the remaining almond cream and cover it with the strawberries.

Finally, heat the marmalade together with the water in a scoop. Strain and varnish the fruits with the marmalade.