Contents
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Ingredients
- 200 g Ladyfingers crumbled
- 150 g Butter
- 750 ml Strawberry buttermilk
- 600 ml Cream
- 12 sheet Gelatin red
- 750 g Strawberries
- Sugar to taste
- Parchment paper
Instructions
- Line a size 28 springform pan on the bottom with parchment paper.
- Melt the butter. Then mix with the finely crumbled ladyfingers. Spread this mass on the bottom of the mold and press down well. Place in the refrigerator until further use.
- Clean and wash the strawberries. Dab gently. Put a few aside for the garnish. Puree the rest of them finely and add sugar to taste.
- Whip the cream until stiff. Beat the buttermilk and strawberry puree until smooth. Soak the gelatine in cold water according to the instructions, then squeeze out the gelatine and dissolve it over low heat. Stir 4 tablespoons of strawberry mixture into the gelatin, then stir the gelatin mixture into the strawberry cream. Fold in the cream loosely.
- Spread the mixture on the cake base. Place in the refrigerator for 5 hours. Carefully loosen the edge of the mold and then garnish the cake as you wish.
Nutrition
Serving: 100gCalories: 242kcalCarbohydrates: 11.5gProtein: 8gFat: 18.3g