Discover the hazelnut sablee cake with strawberry gelee and creamy mascarpone and vanilla: a gluten-free and lactose-free dessert with authentic taste. Try it now!
Sablee: combine the soft butter with the flour
Separately mix sugar, hazelnut flour, potato 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°C for 12 minutes (23cm mold)
Gelee: blend the strawberries, heat with sugar and add the soaked gelatin
Freeze in a 20cm mold
Creamy: whip part of the cream with sugar, and add the vanilla
Heat the remaining part and combine with the soaked gelatin
Add to the first mixture and add the ricotta and mascarpone
Make a first layer on the sablee and let it cool. Then place the gelee on top and finally the remaining creamy
In the refrigerator
Italia
| Energy (kcal) | 333.06 |
| Carbohydrates (g) | 32.5 |
| of which Sugars (g) | 21.27 |
| Fat (g) | 20.92 |
| of which Saturates (g) | 10.75 |
| Protein (g) | 4.9 |
| Fiber (g) | 0.8 |
| Sale (g) | 0.1 |
