Strawberry cake of almond paste, orange and gelatin.
Preheat the oven to 220 ° C.
Let the puff pastry thaw. Place ⅔ of the slices of puff pastry in a square on a baking sheet covered with parchment paper.
Prick holes in the puff pastry with a fork. Cut the rest of the slices each into 5 strips. Form an upright edge on the puff pastry with 8 strips.
Bake the bottom in the middle of the oven for about 10 minutes.
Clean ⅔ of the orange, grate the orange peel and squeeze out all the fruits. Strain the juice.
Beat the eggs. Mix 2 tbsp grater (per pie), the eggs and sugar with the almond paste. Remove the bottom from the oven and spread the food mixture over it.
Place the oven at 200 ° C and bake for about 15 minutes until golden brown and done. Remove from the oven and allow to cool for 1 hour.
Soak the gelatine in cold water for 5 minutes. Heat the orange juice in a saucepan, squeeze the gelatine and dissolve in the juice.
Allow to stand for 20 minutes until it starts to gel. Remove the crowns from the strawberries.
Divide the strawberries over the bottom and pour the juice over it. Allow to set for 1 hour in the refrigerator.
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