Strawberry Almond Rose Cake

There should be many friends who like sweets, especially girls. Eating sweets can promote people's cheerful mood and relieve unhappy mood to a certain extent. Among the many sweets, there is a kind of sweets called strawberry almond cake. I believe that many people have eaten this sweet, but many people can’t make it. Let’s help everyone make sweets at home. In the following content, we will specifically talk about how to make this sweet!

Ingredients for this dessert:

Butter (120g + 50g), powdered sugar (100g + 45g), eggs (40g + 45g), low-gluten flour (240g), almond powder (50g), strawberries (300g), salt

The specific method of making this dessert is as follows:

1. First make the sweet pie crust (120g butter, 100g powdered sugar, 40g eggs, 1g salt, 240g low-gluten flour): Cut the butter into small pieces and soften it at room temperature, then mix it with powdered sugar and beat until the butter is fluffy. Add the eggs to the whipped butter in three additions, beating each time until the eggs are fully absorbed by the butter. Sift the salt and flour into the butter and mix briefly into a dough. Refrigerate for 20 minutes before use. This pie crust is very versatile and can be used for basic sweet pies. You can make more, freeze it in the refrigerator, and take out a portion each time. You can even shape it in a tart mold, bake it, store it in the freezer, and then thaw and reheat it when you need it.

2. Make almond filling (50g butter, 45g powdered sugar, 45g eggs, 50g almond powder): Cut the butter into small pieces and soften it at room temperature, then mix it with powdered sugar and beat until the butter is fluffy. Add the eggs to the whipped butter in three additions, beating each time until the eggs are fully absorbed by the butter. Add almond flour to butter and simply mix into dough. Put it into a piping bag and store it. If you can’t use it all, you can put it in the refrigerator for a day or two before using it. The freezer can keep it longer.

3. Roll the pie dough into a 0.3cm thick sheet, put the dough into the mold, press the pie dough with your hands, and stick the dough evenly to the inside of the mold.

4. Scrape off the excess pie crust with a scraper to ensure the edges of the crust are neat, and evenly poke some ventilation holes on the crust to prevent bulging during baking.

5. Place another tart mold on all the shaped tart crusts and press it down gently (or use a weight stone or red beans) so that it can maintain the shape of the mold and not bulge during baking.

6. Preheat the oven to 180 degrees, place the tart crust in the upper middle layer of the oven, and bake for about 15 minutes until the surface turns yellowish brown.

7. Remove the baked tart crust from the mould while it is still hot, then let it cool slightly and squeeze the almond cream filling on it. Continue baking at 180 degrees for 8-10 minutes until the filling is solidified. Remove from the mould as soon as it is baked.

8. Wash and remove the stems of fresh strawberries, and decorate them on top of the almond paste.