Strawberry Strudel Snail Cake

Strawberry Strudel Snail Cake

Total: 1 hr 10 min. | Active: 30 min.
Nutritional value / person: 508 kcal
, Fat: 29 g
, Carbohydrate: 52 g
, Protein: 8 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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200 g almond paste
2 tbsp butter, melted
2 tbsp lemon juice
½ tsp ground cardamom


1 parcel strudel pastry (approx. 120 g)
50 g butter, melted, left to cool
350 g strawberries, thinly sliced
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How it's done

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Combine the almond mixture, butter, lemon juice and cardamom.


Roll out the sheets of strudel pastry and cut into strips approx. 8 cm wide. Place 4 strips in a row, slightly overlapping, brush with a little butter. Place 4 more strips on top, brush with a little butter. Spread with half of the filling, place half the strawberries in the centre of the pastry strips, tips facing upwards, fold the remaining pastry over them, twist into a spiral. Repeat with the remaining ingredients, attach to the existing spiral and keep twisting. Transfer the spiral to an oven tray lined with baking paper, brush with the remaining butter.


Approx. 40 mins. in the lower half of an oven preheated to 180°C. Remove from the oven, allow to cool slightly, slide onto a cooling rack and leave to cool completely.

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