Contents
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Ingredients
- 150 g Butter
- 360 g Chocolate-Oatmeal Wholemeal Cookies
- 1,2 kg Fresh strawberries
- 300 g Sugar
- 4 tbsp Elderflower syrup
- 16 sheet Gelatin
- 360 g Vanilla yogurt
- 440 g Natural yoghurt
- 4 tbsp Freshly squeezed lemon juice
- 4 dL Cream
- 1 pinch Vanilla powder
- 10 leaves Morocan mint
Instructions
Cake base
- Instead of the chocolate oatmeal wholemeal biscuits, normal hard chocolate biscuits can also be used.
- Put the biscuits in a freezer bag and chop them up with a rolling pin (or with the food processor)
- Melt the butter and mix well with the biscuit crumbs and press into the springform pan (lined with baking paper). So that there is a compact bottom and place in the refrigerator
filling
- 700gr. Put the strawberries and the sugar in a pan and let simmer until soft. Then collect the juice in a bowl and let the strawberries cool down for a quarter of an hour, add the mint leaves.
- Place the gelatin in cold water and later dissolve it dripping wet in a pan while gently simmering
- Mix the yoghurt, vanilla powder and lemon juice into a mixture and mix in the gelatin - now wait until the mixture becomes slightly firm
- Whip the cream until stiff and, as soon as the mixture sets, pull it underneath
- Now distribute the soft-boiled and cooled strawberries on the biscuit base
- Spread the yoghurt mixture over it and let the remaining fresh strawberries sink into it again and again
- Finally sprinkle strawberry juice over it and make a pattern - I did it with a wooden stick.
- The leftover strawberry juice can be used for other desserts or as a syrup. It is important to store in the refrigerator
- Now let the cake set in the refrigerator overnight.
- The 16 sheets of gelatine are needed to make the cake firm and not too soft.
Nutrition
Serving: 100gCalories: 197kcalCarbohydrates: 18.4gProtein: 6gFat: 10.9g