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Ingredients:
For the ground:
150 g butter or margarine
150 g sugar
4 medium-sized eggs
200 g hazelnuts, ground
50 g almonds, chopped
1 tsp baking powder
2 tbsp cocoa powder
For the cream:
2 cups of whipped cream
2 cups of sour cream
500 g strawberries, frozen or fresh
2 bars of chocolate (Yogurette), 8 bars each
6 sheets of gelatine
e.g. Chocolate sprinkles (whole milk)
e.g. Chocolate decorations, e.g. Milka hearts or similar
Fat for the mold:
preparation
Beat the butter or margarine with the sugar and eggs until fluffy. Add the ground hazelnuts, chopped almonds, baking powder and cocoa powder and mix well. Put the dough in a greased pan and bake at 200 degrees for about 30 minutes.
Allow the base to cool and then remove it from the edge.
Soak the gelatine. Beat the cream until stiff and stir in the sour cream. Puree the thawed strawberries into coarse pieces, perhaps setting a few aside for decoration. You can of course use fresh strawberries when they are in season – I have tried both.
Finely chop the Yogurette bars and add them to the mixture. I always keep two bars to one side for decoration. Stir the strawberries and Yogurettes into the cream and set with the gelatine as usual. Then spread the cream on the base and chill the cake for at least 3 hours, but it can also be prepared the evening before.
The cake can be individually decorated before serving.