Strawberry Torte with Amarettini

Preheat the oven to 175 °C fan (conventional: 200 °C). Grease the bottom of a 26 cm springform pan.

Finely crumble 50 g Amarettini.

Combine the amaretti crumbs with flour, baking powder, soft butter, ground almonds, the egg, 60 g sugar and the egg yolk, and knead into a smooth dough.

Press the dough evenly into the springform to form the base.

Bake the base for about 15 minutes, then remove and let cool completely.

Melt the white chocolate, spread it over the cooled base and allow it to set.

Soak the gelatin sheets in cold water.

Hull the strawberries. Cut 250 g into small cubes. Puree the other 250 g with lemon juice and 150 g sugar until smooth.

Squeeze out the gelatin, dissolve gently and stir into the strawberry purée.

Once the strawberry purée starts to thicken, stir in the sour cream. Whip the cream until stiff and fold it together with the strawberry cubes into the strawberry cream.

Spread the cream over the base and smooth the top. Chill for at least 5 hours.

Release the cake from the pan. Slice the remaining strawberries and arrange them on top.

Warm the strawberry jelly and brush it thinly over the strawberries. Let the jelly set.

Decorate with the remaining Amarettini and, if desired, lemon balm, then chill until serving.