Ingredients:
(for a cake with a diameter of 20 cm)
for the crispy top:
150 g flour
100 g of roasted hazelnuts
75 g cold butter
2 spoons of sugar
1 pinch of salt
50-60 ml cold water
for the strawberry jelly:
400 g of strawberries
100 g of sugar
2 tablespoons of lemon juice
2 tablespoons water
1 teaspoon vanilla sugar
10 g gelatin granules
for panna cotta:
200 ml of liquid cream
100 ml of milk
75 g of sugar
1 tablespoon of rose water
7 g gelatin granules
250 g fresh strawberries
for the fluffy top:
1 egg
2 spoons of sugar
2 tablespoons of oil
2 tablespoons of milk
1 teaspoon of baking powder
3 tablespoons of flour
1 pinch of salt
to syrup the fluffy top:
4 tablespoons water
2 spoons of sugar
1 tablespoon of rose water
for decoration:
200 g whipped cream
100 g mascarpone
2 teaspoons vanilla sugar
fresh strawberries
edible flowers (optional)
Chocolate Peanut Cookie Balls
PEACHY PEACH DUMPLINGS
Tonight will be my 3rd time making this recipe. It’s so good, and the sauce is to die for
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