Crostata with strawberries


For the dough:
• Flour – 200 g
• Sugar – 2 tbsp
• Lemon zest – 2 tbsp
• Olive oil – 2 tbsp
• Salt
• Apple juice – 120 ml
For the filling:
• Strawberries – 500 g
• Gelatin – 10 g
• Cheese – 250 g
• Proteins – 4 PCs
• The juice of 1 lemon
Shortbread dough. Mix sifted flour, sugar and salt. Add the olive oil, lemon zest and Apple juice. Knead the dough by hand, put a bowl, cover with cling film and leave to rest in fridge for 30 minutes.
Dust the table with flour and roll the dough into a round layer. The baking pan cover with parchment. Put the dough and spread on bottom and sides of the form. Cover with parchment and place the beans. Bake the cake for 10-15 minutes at 180 degrees.
Filling. Gelatin soak in cold water for 10 minutes. Strawberries and cheese cut into cubes. Mix gelatin, strawberries, cheese, sugar, juice of one lemon. With a mixer, beat cold whites in a cool foam. Add in stuffing and mix.
In the cooled cake put the stuffing and set aside to chill for 2 hours in the refrigerator. Serve with strawberry pieces.

Categories:   Dessert, Recipes, Sweet pastries