You will need
- For four servings:
- – icing sugar – 220 g;
- – almond powder – 110 g;
- – strawberry puree, white chocolate – 70 g;
- – cream 33% fat content – 50 ml; –
- sugar – 50 g;
- – four egg whites;
- – food pink dye – 2 tbsp.
For filling, heat the cream, in them melt the white chocolate, add strawberries. Bring to the boil, pour into a deep container, refrigerate, cover with food film, remove in the fridge overnight.
In a blender, mix the icing sugar and almond. Dry to the baking tray, leave in the oven heated to 150 degrees for 2 minutes to dry the powder. Sight through a little sieve.
Whisk the proteins, pour in the sugar. Add the almond-sugar mixture with a spatula, mix until a tractive mass.
Closure the tray with parchment paper, squeeze the same circles through the pastry bag. Leave for 30 minutes in a cooled to 50 degrees oven. Then bake for 15 minutes at 150 degrees.
Allow to cool. For half of each cake squeeze the cream, scramble with the rest. Strawberry cake pasta ready, nice tea party!