John Myers
Contents
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Ingredients
Filling:
- 3 tbsp Water cold
- 140 g Sugar
- 0,25 Vanilla pod scraped out
- 50 g Food starch
- 40 g Ground hazelnuts
- 80 g Sifted flour
- 1 tsp Baking powder
- 200 g Cream
- 1 packet Cream stiffener
- 1 packet Vanilla sugar
Covering:
- 300 g Fresh strawberries
- 1 tbsp Sugar
sprinkle:
- 2 tbsp Powdered sugar
- 5 Fresh strawberries
Instructions
Floor :
- Beat eggs, water & sugar vigorously for about 10 minutes.
- Mix in the starch, flour, nuts & baking powder.
Baking tray:
- Line with baking paper. Spread the dough and bake at 200 ° C for about 10-12 minutes.
Freshly washed tea towel.
- Sprinkle with sugar, turn the biscuit on top. Peel off the paper. Turn when cooled.
Strawberries from my garden:
- wash, remove green, cut. Put 10 halves aside.
Filling:
- Whip the cream with vanilla sugar & cream until stiff, spread on.
Strawberries:
- Spread on top of the cream. Sprinkle sugar over the strawberries.
- Now roll up the sponge cake, sprinkle with the powdered sugar & place half the strawberries on top.
Nutrition
Serving: 100gCalories: 241kcalCarbohydrates: 35.7gProtein: 2.2gFat: 9.7g
