Strawberry Cream Pie with Amaretto Macaroon Crust
Nutritional values
(Percentage of daily recommendation)
| Calorie | 4,357 cal. | (207 %) | ||
| Protein | 116 g | (118 %) | ||
| Fat | 313 g | (270 %) | ||
| Carbohydrates | 259 g | (173 %) | ||
| Sugar added | 168 g | (672 %) | ||
| Roughage | 30.3 g | (101 %) |
| Vitamin A | 2.4 mg | (300 %) | ||
| Vitamin D | 6.2 μg | (31 %) | ||
| Vitamin E | 30.8 mg | (257 %) | ||
| Vitamin K | 72.6 μg | (121 %) | ||
| Vitamin B₁ | 1.1 mg | (110 %) | ||
| Vitamin B₂ | 2.9 mg | (264 %) | ||
| Niacin | 28.8 mg | (240 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 491 μg | (164 %) | ||
| Pantothenic acid | 8.1 mg | (135 %) | ||
| Biotin | 86.8 μg | (193 %) | ||
| Vitamin B₁₂ | 5.6 μg | (187 %) | ||
| Vitamin C | 507 mg | (534 %) | ||
| Potassium | 3,855 mg | (96 %) | ||
| Calcium | 1,443 mg | (144 %) | ||
| Magnesium | 503 mg | (168 %) | ||
| Iron | 12.5 mg | (83 %) | ||
| Iodine | 67 μg | (34 %) | ||
| Zinc | 9.7 mg | (121 %) | ||
| Saturated fatty acids | 155.6 g | |||
| Uric acid | 265 mg | |||
| Cholesterol | 642 mg | |||
| Complete sugar | 255 g |
Ingredients
- For the pie:
- 150 grams crumbled Amaretti cookies
- 100 grams butter
- 750 grams Strawberries
- 10 sheets gelatin
- 2 organic Limes (Juice and zest)
- 250 grams Quark
- 1 Vanilla bean
- 100 grams powdered sugar
- 500 grams Yogurt (0.1% fat)
- 400 milliliters Whipped cream
- For decorating:
- 1 organic Lime
- powdered sugar (for dusting)
- 2 Tbsps chopped Pistachio
Preparation steps
For the pie: Line a springform pan with parchment paper. Mix the macaroons with the melted butter.Spread evenly on the bottom of the pan and press down well. Refrigerate.
Rinse the strawberries and cut into pieces. Put about 250 grams aside for garnishing. Spread the rest over the pie crust.
Soften the gelatin in cold water. Rinse the lime in hot water, dry it and grate the peel. Squeeze out the juice. Mix the juice and the zest with the quark, the vanilla seeds, lemon juice, powdered sugar and yogurt until smooth. Drain the gelatine and melt it in a small pan. Stir in 3-4 tablespoons of cream. Fold into the remaining cream. Whip the cream and fold into the lime juice mixture. Spread the cream into the pan. Refrigerate at least 3 hours to set.
Preheat the oven to 70°C (approximately 150°F).
For decorating: Rinse a lime with hot water and remove the ends. Cut into very thin slices and place on a baking sheet lined with parchment paper. Sprinkle with powdered sugar and allow to dry for about 1 hour in the oven. Remove from the oven and let cool.
Loosen the cake from the pan before serving. Garnish with the remaining strawberries and lime slices. Sprinkle with pistachios and powdered sugar.
