Carter Family Recipes

Torta di Fragole e Crema Soffice di Yogurt – Yogurt Mousse Cake with Strawberries


Chocolate Wafer and Almond Crust


  • 75 g (½ cup) toasted almonds, finely ground
  • 162 g (27 wafers) chocolate wafers (1¼ cup fine crumb)
  • 28 g (2 tablespoons) caster sugar
  • 100 g (7 tablespoons) unsalted butter, melted


  1. Line a baking sheet with non-stick baking paper or a silicone mat. To make collars, cut six 25.4-by-10.16-cm (10¾-inch-by-4-inch) strips of non-stick baking paper or acetate paper. Arrange rings on baking sheet and line with acetate or non-stick baking paper collars; secure each collar with tape and then set-aside.
  2. In a food processor, pulse almonds to almost a fine crumb. Transfer to a small bowl.
  3. In a food processor, pulse chocolate wafers to almost a fine crumb. Transfer the almonds to the food processor; add the sugar and pulse…

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