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Discover the hazelnut sablee cake with strawberry gelee and mascarpone and vanilla cream: a gluten-free and lactose-free dessert with an authentic taste. Try it now!
Sablee: combine the soft butter with the flour
Separately combine sugar, hazelnut flour, starch, and salt
Add to the butter mixture and mix well
Add water and egg white
Work very little and refrigerate covered with plastic wrap for 1 hour
Bake at 180° for 12 min (23 cm pan)
Gelee: blend the strawberries, place on the heat with the sugar and add the softened gelatin
Place in the freezer with a 20 cm mold
Creamy layer: whisk part of the cream with sugar, and add the vanilla
Heat the remaining part and combine with the softened gelatin
Combine with the first mixture and add the ricotta and mascarpone
Make a first layer on the sablee and let cool. then place the gelee on top and finally the remaining cream
In the fridge
Italia
| Energy (kcal) | 332.02 |
| Carbohydrates (g) | 33.85 |
| of which sugars (g) | 21.16 |
| Fat (g) | 20.72 |
| of which saturates (g) | 11.07 |
| Protein (g) | 4.33 |
| Fibre (g) | 0.93 |
| Salt (g) | 0.07 |
