Ingredients:
- 1 cup all-purpose flour
- 1/2 cup toasted slivered almonds
- 2 Tbsp sugar
- 1/4 tsp salt
- 1/2 cup unsalted butter
- 1 egg yolk
- 1 tbsp lemon juice
- 5 cups fresh strawberries
- 1/4 cup cold water
- 1 envelope unflavoured gelatin
- 4 egg yolks
- 1/2 cup white sugar
- 3/4 cup lemon juice
- 1 tbsp grated lemon zest
- 4 oz plain cream cheese
- 1/4 cup white sugar
- 1 3/4 cups whipping cream
- 1 cup toasted sliced almonds
Preparation:
- Pre-heat oven to 375F (190 C).
- Line the bottom of a 10 inch (25 cm) spring form pan with baking parchment.
- Crust: Place the flour, 1/2 cup almonds, 2 tbsp sugar and salt in a food processor and pulse until the almonds are very fine.
- Add the butter and process until the whole mixture looks crumbly.
- Mix the egg yolk and lemon juice together and sprinkle over the flour mixture.
- Continue to process until the whole mixture comes together.
- Using your fingers, firmly press the dough into the bottom of the prepare spring-form pan.
- Bake for 15 minutes or until lightly browned.
- Cool completely.
Lemon Mixture: Place the 1/4 cup cold water in a small saucepan. - Sprinkle the gelatin over the water and leave for 5 minutes to soften.
- Place over heat and gently dissolve the gelatin, swirling the pan.
- When completely dissolved, remove from the heat and let cool slightly.
- Place the 4 egg yolks in a medium-sized saucepan and beat in the 1/2 cup sugar with a whisk until the yolks are light in colour.
- Whisk in the lemon juice and lemon zest.
- Place over medium heat and cook the mixture, stirring constantly until the mxture thickens and just comes to a boil
- Remove from the heat.
- Add the softened gelatin, mix well and cool to room temperature.
- Strawberry layer: Cut strips of parchment paper 3 inches (8cm) wide and place around the inside edge of the spring-form pan.
- Remove the hulls and halve enough strawberries to line the edge of the pan, cut side against the parchment, tips pointing up.
- Then remove the hulls of enough whole berries to cover the entire crust, standing tip side up.
- Lemon Mousse: Using an electrix mixer, beat the cream cheese with 1/4 cup of sugar.
- When the sugar is completely incorporated into the cheese, beat in the cooled lemon mixture.
- In a large bowl, beat the whipping cream until light.
- Using a spatula, fold the cooled lemon mixture into the whipped cream.
- Mousse Layer: Pour or spoon the mixture over the berries.
- Shake the pan gently to be sure all the filling falls between the berries.
- Refrigerate for 4 hours or up to 24 hours.
- Just before serving, arrange 12 berries in the centre of the cake.
- Sprinkle 1 cup toasted sliced almonds around the berries.
- To serve, unclasp the spring-form pan.
- Gently peel off the baking parchment.
First Made:
2008-06-20
2008-06-20