Last week I baked a first biscuit roll with rose cream and strawberries. Today I prepared an almond shortcrust pastry base with rose cream and strawberries. Unfortunately I didn't have any more homemade rose water, but that will change soon because my organic roses will start flowering soon. Here are the ingredients for the almond short pastry 100 g cold butter 75 g almonds 75 g flour 50 g sugar 1 egg yolk Vanilla The Rose Cream 180 g Greek (drained) yoghurt, 20 ml runner sugar 5 tablespoons rose water, thicken with a leaf of gelatine and fold in 50 ml of whipped cream. Prepare the cream and place it in the refrigerator.Prepare the cake layer and let it cool down. Spread the cream on the cake bottom. Put on fresh strawberries and decorate with cake glaze as desired. Put the cake in the fridge for another two hours .
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