Strawberry Kiss

The Strawberry Kiss is a delightful and refreshing dessert or cocktail that captures the essence of ripe, juicy strawberries. Whether blended into a silky mousse, layered in a parfait, or shaken into a fruity cocktail, this treat is light, sweet, and irresistible. Perfect for warm days, romantic evenings, or as a simple indulgence, its vibrant red hue and delicate aroma make it an instant favorite. Best enjoyed during strawberry season, the Strawberry Kiss is a little taste of sunshine in every bite or sip.

Strawberry Kiss

Difficulty Level: Easy
Calories: 150
Cooking Time: 10 min

Ingredients:

Sandy paste:
  • 130 g butter
  • 80 g powdered sugar
  • 50 g almond meal
  • 2 yolks
  • 130 g flour
Butter sponge cake:
  • 180 g butter
  • 180 g sugar
  • 150 g eggs
  • lemon peel of 2 lemons
  • 90 g flour
  • 90 g starch
  • 5 g baking powder

Instructions:

Sandy paste:
  1. Blend everything in a mixer with a whisk, until evenly blended.
  2. Roll out thinly (around 2-3mm) and refrigerate.
  3. Then cut in stripes and bake under tempereture of 170ºC (338°F).
Butter sponge cake:
  1. Whip butter, eggs and sugar.
  2. Add lemon peel, then flour and starch.
  3. Knead dough.
  4. Put in a form and bake until cooked under temperature 180ºC (356°F).
  5. Refrigerate the cooked layer.
  6. Add gelatin to any marmalade made of red and black berries.
  7. Add gelatin and a bit of whipping cream (up to taste) to any scalded cream.
Assembly of the whole cake:
  1. Put the layer cooked of sandy paste, pour part of the scalded cream on top, cover with the biscuit, then pour marmalade.
  2. Leave in freezer for a while.
  3. Take the cake out of the form and cut in stripes.
  4. Put chopped strawberry on top, decorate the plate.
  5. Bon appetit!

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