MIN BAKING TIME

°C BAKING TEMPERATURE

Ingredients (for 1 tray 60 x 40 cm)
675 g short crust pastry

500 g WESTFALIA Biskuit Mix
375 g whole egg
40 g water
100 g grated nuts, roasted

350 g WESTFALIA Kaltkrem Super
1000 g water

3000 g strawberries, cut in half

Balsamic syrup

1500 g WESTFALIA Geleeguss rot
750 g water

How to make:

Roll the short crust pastry to a thickness of 2 mm on a greased baking tray (60 x 40 cm). Whisk the sponge cake batter as usual, stir in the grated nuts and spread the ready batter on the short crust pastry. Then bake it at 200 °C approx. 20 minutes.

After cooling spread the prepared WESTFALIA Kaltkrem, then put the cutted strawberries on top. After glazing the cake with WESTFALIA Geleeguss rot refine the top with the balsamic syrup.

download PDF