Happy BIRTHDAY – Almond Discs( Zimsterne or Marzipani) with Lychee cream

          Here’s the thing about love.

Cake font

The love I’m talking about is unconditional, just give with open arms, lotsa hugs, kisses and tears kinda love. No, it’s not the crazy giddy love with butterflies buzzing, where you  wait to fall on your face one day but it’s the ‘MY HEART  belongs to  this thing in my arms LOVE’.

My baby is a officially a teen. How appropriate is this dessert which epitomizes him in every way and the cherries on top are there just because. 



Birthdays are fun, candles, gifts, the feeling of being loved and the joy it brings.

Just look at me my sweet friends, he say’s ‘I am simple and strong’.


I ‘m unbelievably easy, you’ll love me, cause’ I’ll comfort you.


        Once you get to know me, you will remember me with fond thoughts forever.


                   Do you ever think about what food depicts you the best?

The recipe is quite a simple one, just like a meringue but with almond powder and the cream whipped and flavored any way you want it. The fruit of the day I chose was LYCHEE. 



For the Almond Discs

4 Egg Whites at room temperature

1 cup Almond meal/powder
1 tsp cornstarch
1 cup granulate sugar
1/4 tsp cream of tartar
1 tsp vanilla extract

For the Lychee Cream

1 cup very cold whipping cream
1/2 cup lychee paste(you could use fresh and grind it up or canned and grind it up to a smooth paste)
1/2 cup powdered sugar


For the Almond Discs

1. Leave the Egg whites at room temperature before you start whipping it up.
2. Beat the egg whites in a very clean bowl until it is foamy.  Then add the sugar+cornstarch+cream of tartar and beat it till glossy.
3.  Add the almond meal in batches and fold it in.  Add the vanilla extract and mix.
4.  On a large baking pan draw two 6 inch circles on a parchment paper and turn the paper upside down. Pipe the meringue mixture inside the circle.
5.  Bake at 300 degrees for 30 minutes.  Let it cool on a cooling rack.  Be gentle while handling the discs.

For the Lychee Cream
1. Chill the bowl in which you are planning to whip the cream.
2.  Whip the cream on low speed, adding 2 tbsp of sugar at a time.  Once you’ve added all the sugar, add the very cold lychee paste to it too.
3.  Whip the cream to stiff peak on medium speed.

Place one disc, spread half the cream on top, cut some strawberries and place another disc on top of that. Spread the other half of the cream and top it with cherries or any fruit of your choice.


This tastes even better after sitting in the refrigerator overnight.