No-bake strawberry cake

Ingredients for 1 servings:

• 500 g strawberries
• 200 g wholemeal butter biscuits
• 100 g butter, mildly soured, melted
• 20 g cocoa powder
• 1 liter whole milk
• 150 g white sugar
• 2 tbsp, heaped vanilla sugar
• 100 g starch flour
• 3 egg yolks
• 300 g cream cheese, low fat
• 1 tbsp, heaped San-apart
• 250 ml whipped cream
• 1 tbsp, heaped San-apart
• 1 tbsp, levelled sugar, white

Instructions

Working time approx. 40 minutes; Rest time approx. 2 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 47 minutes

filled with a pudding cream cheese cream, for a 28 cm springform pan

To prepare the base, crumble the biscuits in a plastic bag using a meat mallet. Then mix the crumbs with the cocoa powder and melted butter. Spread this batter into a 28 cm springform pan and press down with your fist. Now place the sliced ​​strawberries close together along the inner edge of the pan. Bring the milk to a boil with the sugar and cornstarch, stirring constantly. Once you have a creamy pudding, stir in the beaten egg yolks. Then fold in the cream cheese and stabilizer. Spread the finished cream on the base, smooth it out with a spatula and let everything cool. In a cold mixing bowl, mix the whipped cream with the sugar and San-apart, beat until fluffy and fill a piping bag with a nozzle. Arrange the remaining strawberries as a topping on the cooled cream and create a pretty finishing touch with the cream – after all, eating isn’t just about eating. After about 2 hours of cooling, the cake can be served.