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Crunchy cake with strawberries, cornflakes

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Ingredients for 1 servings:

  • 100 g almond(s) (flakes)
  • 250 g white chocolate coating
  • 100 g cornflakes
  • 600 g strawberries
  • 250 ml whipped cream

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Cornflake base, without baking, tastes great to children

Roast the almonds in a dry pan until golden brown. Grate approximately 30g of chocolate coating with a vegetable peeler and set aside. Melt the remaining chocolate coating in a double boiler and mix with the roasted almonds and cornflakes. Line the bottom of a 26cm springform pan with baking paper. Pour in the cornflake-almond mixture and let it set. Wash and hull the strawberries, whip the cream until stiff, and pour it onto the base. The strawberries can now be “stuck” in the cream. Sprinkle the grated chocolate coating over the strawberries. At our birthdays, one cake is never enough, so we make two.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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