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:

Blend everything in a mixer with a whisk, until evenly blended.
Roll out thinly (around 2-3mm) and refrigerate.
Then cut in stripes and bake under tempereture of 170ºC (338°F).

Butter sponge cake:

Whip butter, eggs and sugar.
Add lemon peel, then flour and starch.
Knead dough.
Put in a form and bake until cooked under temperature 180ºC (356°F).
Refrigerate the cooked layer.
Add gelatin to any marmalade made of red and black berries.
Add gelatin and a bit of whipping cream (up to taste) to any scalded cream.

Assembly of the whole cake:

Put the layer cooked of sandy paste, pour part of the scalded cream on top, cover with the biscuit, then pour marmalade.
Leave in freezer for a while.
Take the cake out of the form and cut in stripes.
Put chopped strawberry on top, decorate the plate.
Bon appetit!