For the topping
- (120g) strawberries, pureed
- 2 tbsp. confectioner’s sugar
- 1/2 tsp. vanilla bean paste
- 1,5 leaves of gelatin (or agar-agar)
- 7 oz. (200g) heavy cream
For the dough
- 2.8 oz. (80g) hazelnuts, whole
- 1 oz. (30g) shortbread cookies
- 1 tsp. baking powder
- 2.7 oz. (75g) sugar
- pinch of salt
- 1 tsp. vanilla bean paste
- 2 egg whites
For the decoration
- berries (e.g. blueberries, raspberries, strawberries)
- white chocolate, grated
- Start with the strawberry cream. Add the gelatin leaves to a small bowl with cold water and let soak for about 5-7 minutes. Add the strawberries to a small saucepan and puree. Add confectioner’s sugar and vanilla bean paste and mix. Place the saucepan on the stove and heat up (the mixture should get hot but not boil). Squeeze the gelatin to get rid of excess water and add to the saucepan – mix until dissolved completely. Remove from the heat and let cool down a bit.
- Add the heavy cream to a tall bowl and beat on high speed until stiff peaks form. Take 1-2 tablespoons and mix in the cooled strawberry mixture. Fold in the remaining whipped cream until well combined and then fill into a piping bag – place in the fridge for at least 1-2 hours so the cream can set.
- While the cream is cooling, preheat the oven to 375˚F (190°C). Line a baking sheet with baking parchment and place the hazelnuts on top. Toast in the oven for about 8-10 minutes – take out and fill into a sieve. Rub the hazelnuts in that sieve to get rid of the skins (you might want to do that with a paper towel, cause the hazelnuts are very hot) – you can also rub the hazelnuts between two kitchen towels. Let the “naked” hazelnuts cool down a bit and then chop them (works best with a mixer) – don’t make powder, there should still be some bigger pieces left.
- Grease a muffin tin or use paper liners. Reduce the heat of the oven to 350° (175°C). Crush the cookies and mix with the chopped hazelnuts in a bowl. Add baking powder, sugar and salt and mix. Add the vanilla bean paste and egg whites and mix until the sugar in the mixture has dissolved. Fill 6 molds/paper liners with the batter and bake in the middle of the oven for about 20-24 minutes. The cakes should have a nice golden brown color and the center should be set. Take out of the oven and let cool down a bit, then remove from the tin (if you did not use paper liners, you have to loosen the cakes with a knife from the tin). Let cool down completely on a wire rack.
- When the cakes are cooled and the cream is set, pipe a good amound on each cake and decorate with berries and grated chocolate. Store in the fridge until served.
- Enjoy baking!