Elegant Easter Cake with Strawberries
- For the macaroons
- 100 grams Hazelnuts
- 2 egg whites (about 65 -75 grams) (approximately 2 1/2 oz)
- 100 grams sugar
- 1 teaspoon Vanilla sugar
- ½ teaspoon lemon juice
- 1 pinch salt
- For the filling
- 8 sheets gelatin
- 100 grams Strawberries
- 2 tablespoons Vanilla sugar
- 600 grams Yogurt (0.1% fat)
- 200 milliliters Whipped cream
- 75 grams sugar
- ½ lemon
- 1 teaspoon Rum
For the base, melt the butter, and mix with crumbled cookies. Press into a springform pan and refrigerate to set.
Preheat the oven to 150°C (approximately 300°F). Line a baking sheet with parchment paper.
Meanwhile for the macaroons, toast the hazelnuts in a dry frying pan, let cool and grind.
Whip the egg whites until stiff, sprinkle in the sugar and spices. Whip until fluffy and shiny, then fold in nuts. Use 2 teaspoons to form oval macaroons and place on the parchment paper, leaving space between. Bake macaroons for about 20 minutes so that they are crispy outside and soft inside. Carefully pull the macaroons off of the paper and allow to cool on a wire rack.
Soften gelatin in cold water.
Rinse strawberries, remove stems and sprinkle with vanilla sugar. Allow to sit.
Mix yogurt with whipped cream, sugar, grated lemon peel and rum. Cook gelatin over low heat to dissolve, stir in a small amount of the yogurt mixture, then combine all. Mix in the strawberry pieces. Distribute approximately 1/4 of the filling onto the crust.
Line springform pan with macaroons around the outside. Pour in remaining filling and smooth. Chill until set.
For the garnish, rinse strawberries, remove stems and cut in half or quarters and place on top of cake. Place the unwrapped small chocolate Easter eggs in the center. To serve, slice and enjoy.