Strawberry sandwich

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Serves 8

Flan

150 g full-fat quark
200 g crème fraîche
60 g sugar
1 egg
1 egg yolk
1 vanilla pod, seeds

Crunchy base

150 g flour
60 g butter, cold, cut into pieces
100 g sugar
1 tbsp vanilla sugar
1 knife tip of salt
80 g almonds, blanched, ground
1 egg, beaten

Strawberries

250 g strawberries, quartered
1 tbsp sugar
½ lemon, zest
¼ bunch of mint
For the flan, mix all the ingredients together well and turn into the cling film-lined porcelain dish. Place the dish on the wire shelf in the cold cooking space. Steam the flan (step 1). Allow the flan to cool down, refrigerate and then cut out eight rounds the size of the crunchy base.
For the crunchy base, rub the butter into the flour until the mixture resembles breadcrumbs. Add the other ingredients and work into a dough. Roll the dough out into a 5 mm thick rectangle on baking paper and place on the baking tray. Put the tray into the cold cooking space. Bake (step 4). Immediately after baking cut out eight round bases and remove them from the tray while still warm.
For the strawberries, mix all the ingredients together and allow to stand for a while. Place the flans on the crunchy bases and layer the strawberries on top. Garnish with the mint.
Steaming 90°C for 35 Mins
Prepare
Put the food in
Hot air 180°C for 20 Mins

Tips

Crumble any leftover crunchy base and serve with ice cream.

  • Baking tray
  • Porcelain dish (½ GN)
  • Wire shelf
Quantity Ingredient
200 g crème fraîche
¼ bunch of mint
2 egg
150 g flour
1 tbsp vanilla sugar
160 g sugar
60 g butter
1 egg yolk
80 g almonds
½ lemon
1 tbsp sugar
1 knife tip of salt
250 g strawberries
150 g full-fat quark
1 vanilla pod

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