Ingredients
Hint:
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:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Sponge
Strawberries
Utensils
One springform pan (approx. 20 cm in diameter), base lined with baking paper, sides greased.
How it's done
Sponge
In a bowl, beat the sugar, eggs and salt using the whisk on a mixer for approx. 5 mins. until the mixture is light and fluffy. Mix the flour, almonds and chocolate, carefully fold into the mixture using a rubber spatula, transfer to the prepared tin. Sprinkle the flaked almonds on top.
To bake
Approx. 20 mins. in the lower half of an oven preheated to 180 °C. Remove, allow to cool slightly.
Strawberries
Mix the strawberries with the sugar, spread the strawberries on top of the sponge base. Heat the strawberry jam in a pan, glaze the strawberries.
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