Christiansharbour Pie

Cook time: 0 min.
Servings: 8 pcs

Ingredients for Christiansharbour Pie

		Fresh blueberries (topping)
1	tbsp	Baking soda
1	tsp	Salt
1	tray	Sun-ripened or package ",", "frozen" Danish "strawberries
1	tbsp	Vanilla sugar (or a rod of pure vanilla)
100	g	Oatmeal
200	g	Egg whites
400	g	Hazelnuts
5	dl	Whipped cream
50	g	White chocolate
50	g	Dark chocolate (min. 75%)
500	g	Sugar

Instructions for Christiansharbour Pie

To prepare the Christiansharbour Pie recipe, please follow these instructions:

The hazelnuts are chopped and shaken lightly on a pan so the taste comes out. Afterwards 100 g of sugar are melted (add a sprig of honey) and the oatmeal is caramelized. Take the oatmeal frame onto baking paper and let it cool completely before it can be chopped in fifty pieces. Whip all egg whites in a bowl until they are skim and slowly beat 300 g of sugar, vanilla and salt. This may take 5 to 10 minutes. When the egg white masses a "whole" stiff, turn baking soda, chopped hazelnuts and chopped oatmeal marijuana in the pulp.
Cook the baking soda at 180 degrees hot air for approx. 25 min. (Use a pie or round baking sheet with baking paper to make a thick bottom (2-4 cm high). Remove the crayon from the paper and let it cool. Melt dark chocolate and butter the bottom with a palette knife to put a nice Layer (evaluate the amount).
Just before serving, whipped cream. Make sure to make it as strong as possible. Pour half of the strawberries into finely chopped pieces and blend the rest to the puree, along with the last sugar. Add the strawberry puree to the whipped cream. Finally, the cake bottom is peeled with strawberry cream, blueberries and grated white chocolate.


tips:
It is important that the strawberry cream is as rigid as possible, and therefore it is made just before serving - so use only fresh full-bodied strawberries or drain frozen strawberries when they dry up. In the original cake, we have been told that font is used to make the mass stiff, but we would like to avoid this!