Almond Pastries with Lemon Creme and Strawberries - Mandelfrestelser med citronkräm och jordgubbar

ALMOND PASTRIES WITH LEMON CREME

AND STRAWBERRIES

Mandelfrestelser med citronkräm och jordgubbar

5 pastries

10.6 oz almond paste

5.3 oz butter, room-tempered

3 eggs

Lemon creme:

2.6 oz butter

0.4 cup cream

2 egg yolks

0.4 cup sugar

1 teaspoon potato starch

grated zest from 1 lemon

fresh juice from 1 lemon

For serving:

strawberries

whipped cream

cocoa

Preheat oven to 392F.

Roughly grate the almond paste. Stir together with soft butter to a smooth batter. Add the eggs, one by one, while stirring continuously. Pour the batter in a greased, floured springform pan and bake in the lower part of the oven for about 20 to 25 minutes or until nicely colored and a tester comes out dry. Leave for a few minutes before loosening the cake from the pan. Allow to cool completely.

Mix all ingredients for the lemon creme in a saucepan. Bring to boiling point (but not boil) and thicken while stirring. Remove from heat and cool.

Measure out circles of the cake with a cookie cutter or a glass. Spread with the lemon creme, then berries and top with whipped cream. Sift with some cocoa.

You can also spread the creme over the whole cake and not make pastries of it but serve as a cake. Then it's enough for 6 to 8 people. 

Enjoy!

Bella