Spring is a time of freshness, colors and light, flavorful desserts! If you are looking for the perfect way to welcome this season, we have something for you - almond-strawberry cube with our almond cream with pieces of Almond Crunchy nuts . This combination of fluffy green sponge cake, velvety almond cream and juicy strawberry mousse will make every bite taste like the first warm day of spring!
Why is it worth adding nut creams to your spring recipes?
Nut creams are not only a delicious addition to desserts, but also a natural source of healthy fats, protein and vitamins. In spring, when the body needs energy after winter, it is worth reaching for ingredients that provide nutritional value and give dishes a depth of flavor. Our Almond Crunchy is the perfect proposition - crunchy pieces of almonds in a creamy consistency, which add a unique structure to desserts.
Almond Crunchy Strawberry Almond Cube Recipe
INGREDIENTS:
Green cake:
3 eggs
1/3 cup of sugar
60 g fresh spinach
70 ml rapeseed or sunflower oil
130 g wheat flour
0.5 teaspoon baking powder
Almond mass:
200g ricotta cheese
250 ml cream 36%
200g Almond Crunchy
Strawberry and cream mass
400 g frozen strawberries
1.5 tablespoons of sugar
1 teaspoon lemon juice
1 pack of strawberry jelly
50 ml cream 36%
Preparation method:
1. Blend the spinach with the oil, then separate the egg whites from the yolks. Beat the egg whites in a large bowl until stiff and gradually add the sugar, then the yolks. Slowly pour the green mixture into them and mix.
2. Combine the sifted flour with the baking powder and add it to the green mass. Mix only until the ingredients are combined. Pour the dough into a baking tin or dish lined with baking paper (we have a size of 16 x 26.5 cm). Bake at 160 degrees Celsius for 30-35 minutes in an oven without fan.
3. While the cake is baking, prepare both mixtures. Pour the frozen strawberries into a pot, add the sugar and lemon juice. Cook over low heat until the fruit begins to dissolve. Blend the strawberries, add the jelly and leave to cool. In a separate bowl, whip the cream until stiff. Take a heaping spoonful of the whipped cream and combine it with the cooled strawberry mixture. Mix the rest of the whipped cream with the ricotta cheese and add the Almond Crunchy almond cream. You can liquefy the almond cream in a bain-marie beforehand. Mix just until the ingredients are combined.
4. You can use the top layer of the sponge cake to make a green sprinkle. Pour the almond cream onto the cooled sponge cake and refrigerate. When the almond cream and strawberry mousse start to set, pour the strawberry mousse onto the almond cream and refrigerate for at least 2 hours. Decorate the cake with the green sprinkles and strawberries.
Enjoy your meal!
Spring breakfasts and snacks with Good Noot nut spreads!
Spring is the perfect time to spice up your daily meals. In addition to desserts, nut creams are great for:
- Oatmeal pancakes with Choconoot® hazelnut-cocoa cream and fruit.
- Wholegrain sandwiches with Peanoot Butter and banana.
- Yogurt bowls with Pistachio pistachio cream and fresh strawberries.
- Oatmeals and smoothies with the addition of Hazelnoot Crunchy hazelnut cream.
These are just some inspirations for delicious breakfasts and snacks with our delicious nut creams without palm oil.
May spring be full of flavor, energy and delicious inspirations!
