Recipe with FRUCHTSTOFF
Strawberry and Almond Traybake with FRUCHTSTOFF Strawberry
FRUCHTSTOFF Strawberry forms a fruity layer between shortcrust pastry and almond topping for a juicy sweetness – an easy traybake for your coffee table.
⏱ Prep 30 min · Cooking/baking time 35 min · Total 65 min · 12 servings
Ingredients
- 250 g flour
- 125 g cold butter
- 80 g sugar
- 1 egg
- 1 pinch of salt
- 1 jar FRUCHTSTOFF Strawberry (200 g)
- 150 g ground almonds
- 100 g soft butter
- 80 g sugar (for the topping)
- 2 eggs
- 50 g flaked almonds
Method
- Knead the flour, cold butter, 80 g sugar, 1 egg and salt into a shortcrust pastry. Chill for 30 minutes.
- Roll out the pastry on a small, greased baking tray (approx. 20 x 30 cm) and press up the edges.
- Spread the FRUCHTSTOFF Strawberry evenly over the pastry.
- For the topping, beat the soft butter with 80 g sugar until fluffy, then add the 2 eggs one at a time.
- Fold in the ground almonds and spread the mixture over the fruit spread.
- Sprinkle with flaked almonds.
- Bake in the preheated oven at 180°C for approx. 35 minutes until golden brown.
- Leave to cool completely, then cut into pieces.
Nutritional values per serving (approx.): 330 kcal · Fat 21 g · Carbohydrates 29 g · Protein 6 g
Tip: Serve lukewarm with a dollop of cream; once cooled, the cake keeps for two to three days.
Fruit spread used: View FRUCHTSTOFF Strawberry in the shop →