Strawberry Amaretti Almond Cake

Ingredients for 1 servings:

• 130 g biscuit(s), amaretti or amarettini
• 100 g butter, soft
• 100 g sugar
• Salt
• 6 eggs
• 200 g ground almonds
• 3 tbsp flour
• 1 packet of baking powder
• 750 g strawberries
• 3 sheets of white gelatin
• 500 g mascarpone
• 250 g yogurt, skimmed milk
• 4 tbsp coffee, strong, cold
• 100 g powdered sugar
• 5 g flavoring, bourbon vanilla
• 9 tbsp Amaretto
• 300 g cream, whipped
• 2 tbsp brittle

Instructions

Working time approx. 30 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 30 minutes

Base: Place 100g of biscuits in a freezer bag and finely crush with a rolling pin. Cream together the butter, 40g of sugar, and a pinch of salt. Stir in the egg yolks one at a time. Stir in the almonds, flour, baking powder, and ground biscuits. Beat the egg whites and a pinch of salt until stiff peaks form, gradually adding 60g of sugar. Fold into the batter. Spread the batter into a greased 28cm diameter pan and bake in an oven preheated to 180°C for 35 minutes. Let cool in the pan. Filling: Halve 500g of strawberries. Soak the gelatin in cold water. Mix together the mascarpone, yogurt, coffee, powdered sugar, and vanilla extract. Heat 3 tablespoons of liqueur, dissolve the squeezed-out gelatin, and stir into the cream. Finish: Halve the base horizontally and drizzle each with 3 tablespoons of liqueur. Place the bottom layer back in the pan and spread a thin layer of cream. Arrange the halved strawberries, cut-side down, on top. Layer the remaining cream on top and cover with the second layer. Refrigerate for at least 3 hours. Decoration: Cover the cake with stiffly whipped cream. Garnish with the remaining strawberries, amaretti biscuits, and praline.