Ingredients
Base
- 3 eggs
- 200 grams castor sugar
- 150 grams GF plain flour
- 50 grams hazelnut meal
- 1 teaspoon vanilla
Jelly
- 500 grams Strawberries halved, Can use any fruit
- 1 package port wine jelly mix, Use any flavour you like to match your fruit
- 250 grams Boiling water
Accessories you need
-
Butterfly -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Put eggs into TM bowl, insert butterfly and beat eggs 3 minutes at speed 4.
Add sugar and beat for another 3 mins at speed 4.
Add rest of the ingredients and mix in 10 secs at speed 2.
Scrape down and repeat.
Pour into a well greased or lined flan tin or slice tin. This mixture is very sticky. I always line the tin with baking paper.
Bake 180 degrees for 18 minutes or until ready.
Pour boiling water on top of the jelly stiring with a fork until dissolved.
Cut fruit and arrange onto cooled base.
Pour boiling water over jelly mix and stir until dissolved.
Cool and place in fridge until almost set.
Pour almost set jelly over the fruit and refrigerat.
Serve with custard, cream or ice cream.
Base
Jelly
Tip
If you want it to be dairy free do not serve with custard, cream or ice cream.
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
Made this for Mothers Day and was totally deliscious, looked fabulous and so easy to make