John Myers
Ingredients for 1 servings:
- 100 g butter, melted and slightly cooled
- 200 g ladyfingers
- 6 sheets of gelatin
- 400 g strawberries, halved (removed from stems and leaves, washed)
- 200 g cream cheese
- 130 g sugar
- 1 tbsp vanilla sugar
- 2 tbsp lemon juice
- 300 g whipped cream
- 150 g sweets (strawberry cream chocolate hearts or strawberry yogurt chocolate bars)
Instructions
Working time approx. 30 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 30 minutes
Fruity-fresh refrigerator cake, perfect for spring and summer
Knead the butter with the sponge fingers, press into a cake ring, and chill. Soften the gelatin in water and dissolve over low heat. Mix the cream cheese with the sugar, vanilla sugar, and lemon juice, then stir in the gelatin. Whip the cream until stiff peaks form and fold in. Spread 4 tablespoons of the cream on the base, divide 2/3 of the strawberry halves again to create strawberry slices and spread them evenly on top. Spread the remaining cream on top and smooth it down. Chill for at least 2 hours. Remove the cake ring. Arrange the remaining strawberry halves decoratively on the cake and decorate with strawberry yogurt bars or strawberry cream chocolate hearts.
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