Oreo Strawberry Lemon Cream Cake

Ingredients for 1 servings:

• 1 ½ pkt. cookie(s) (Oreo cookies), for the base
• 150 g butter
• 1 pt. cookie(s) (Oreo cookies) for the edge
• 150 g cream cheese
• 100 g yogurt
• 2 packets of sugar (lemon sugar)
• 1 pack of jelly, lemon flavor
• 100 ml water
• 5 tbsp sugar
• 2 cups whipped cream
• 2 packs of cream stiffener
• 1 tsp lemon juice
• Food coloring, red
• 500 g strawberries
• 2 packs of strawberry-flavored cake glaze
• 100 ml water
• 300 ml apple juice
• 3 tbsp sugar

Instructions

Working time approx. 1 hour; Rest time approx. 6 hours; Total time approx. 7 hours

no baking, delicious on hot summer days

Prepare a springform pan lined with baking paper. Base: Place the cookies in a freezer bag and tap on it with a pan or similar until everything is well crumbled. Then slowly melt the butter in a saucepan. When it is liquid, gradually stir in the cookies. Now pour the cookie mixture into the springform pan, spread it evenly and press down firmly. Now place the whole Oreo cookies along the edge of the springform pan and press down lightly. Place the springform pan in the refrigerator. Cream: In a bowl, mix the cream cheese and yogurt until smooth. Put the jelly powder in a saucepan with the lemon sugar and sugar. Now stir in 100 ml of boiling water and add the teaspoon of lemon juice. Stir until everything is well dissolved. Let it cool for about 5 minutes. Now add everything to the cream cheese and yogurt and refrigerate. When the mixture starts to set, whip the cream with 2 sachets of cream stiffener until stiff peaks form and fold it into the cream cheese mixture. Now divide the cream into two parts and color one part lighter and the other darker with red food coloring. First carefully spread the light cream on the Oreo base, then the darker cream on top. Chill in the refrigerator for about an hour. Strawberry topping: Slice the strawberries into any shape and spread evenly over the cream. Prepare the cake glaze according to the package instructions, but with 100 ml water, 300 ml apple juice, and 3 tablespoons of sugar. Then pour it evenly over the strawberries, ensuring they are all well covered. Let the cake stand for 15 minutes and then refrigerate overnight.