Taking advantage of the fact that strawberries are in season and that the harvest has been plentiful, today we are going to make a “Tarta de Santiago” (Santiago cake) with sweetened strawberries.
Ingredients:
- 200g cleaned strawberries
- 100g syrup with equal quantities of sugar and water
- 400g ground almonds
- 200g softened butter
- 200g icing sugar
- 200g eggs
Instructions:
Wash the strawberries and remove the stalks, place in a vacuum bag with the syrup, seal at 100% vacuum and cook at 75ºC for 30 minutes. Open the bag and strain, then texturise and reserve the juice. Place the strawberries on a tray with greaseproof paper and bake at 85ºC for one hour.
In a bowl, mix the ground almonds, butter, icing sugar and eggs. Mix very gently, barely beating the eggs, then place in a mould and bake at 170ºC for 25 minutes. Leave to cool and cut into rectangles of 5cm x 12cm.
Place the cake in the base of the plate, cover the surface with the strawberries and place a few more on the plate and then pour the sauce over the top in front of the diners.
