Strawberry cake

Ingredients for 1 servings:

• 20 ladyfingers
• 120 g butter, melted
• 70 g chocolate, grated
• 300 g strawberries, aromatic
• 250 g ricotta or curd cheese
• 10 ladyfingers
• 250 g sour cream
• 120 g sweet cream (whipping cream)
• 100 g sugar
• 6 sheets of gelatin
• 3 tbsp lemon juice
• 3 tbsp rum
• 1 pack of cake glaze
• 20 g pistachios, chopped

Instructions

Working time approx. 30 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 30 minutes

without baking

For the base: Crumble the ladyfingers, mix well with the melted butter and chocolate in a small bowl, press the mixture evenly into the base of a prepared cake tin, and chill. For the topping: Soften the gelatine. Mix the ricotta/quark, sour cream, rum, and sugar well. Heat the lemon juice, dissolve the softened gelatine in it, and quickly stir into the mixture. Crumble the ladyfingers, whip the cream until stiff, and stir both into the ricotta/quark cream. Spread the filling over the cake base and smooth it down. Let the cake chill for at least 3 hours, or overnight if possible. Wash, hull, and halve the strawberries, then cover the cake tightly with them. Prepare the cake jelly according to the package instructions and spread it over the strawberries. Garnish with pistachios.