John Myers
Ingredients for 1 servings:
- 140 g butter
- 200 g biscuits (butter biscuits)
- 300 g cream cheese
- 100 g powdered sugar
- 2 tbsp milk
- 100 g almond(s), ground
- 500 g strawberries
- 2 cups whipped cream
- 1 packet of vanilla sugar
- 1 pack of cream stiffener
- 1 tbsp sugar
- ½ pack of cake glaze, red
- 125 ml apple juice
Instructions
Working time approx. 45 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 45 minutes
No baking – very tasty
Melt the butter in a small saucepan while you crumble the shortbread cookies (put it in a freezer bag, seal it tightly, and hit them with a rolling pin). Then mix the shortbread crumbs with the butter and press the mixture into a 26cm springform pan to form a base. Mix the cream cheese with the powdered sugar and milk and spread it on the shortbread base. Sprinkle the almonds on top. Chill the cake for 30 to 60 minutes. Halve the strawberries and spread them on the almond layer. Leave a few strawberries for decoration. Then whip the cream with vanilla sugar and cream stiffener and spread it on the strawberry layer. Mix the sugar with the cake glaze and apple juice in a saucepan and bring to a boil. Spread the hot cake glaze “abstractly” (it looks so amazing) over the cake. Chill the cake for another 1 to 2 hours and decorate with the remaining strawberries before serving.
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