Roman strawberry cake

Ingredients for 12 servings:

• 500 ml cream
• 1 point cream stiffener
• 2 tbsp vanilla sugar
• 100 g almond(s), ground
• 650 g strawberries
• 60 g powdered sugar
• 300 g cream cheese
• 3 sheets of gelatin
• 250 g biscuits (amaretti biscuits)
• 140 g butter
• 2 tbsp milk

Instructions

Working time approx. 45 minutes; Rest time approx. 4 hours; Total time approx. 4 hours 45 minutes

Melt the butter and let it cool. Finely crumble 200g of amaretti biscuits and mix with the butter. Place a 26cm diameter cake ring on a lightly oiled cake plate, press the biscuit mixture into the base, and chill for about 45 minutes. Soften the gelatin. Beat the cheese with the powdered sugar and milk until creamy, then fold in the dissolved gelatin. Spread the mixture on the biscuit base, scatter the almonds on top, and chill for 2-3 hours. Wash and hull the strawberries. Set 6 aside, halve the rest. Arrange the halved strawberries on the cream. Whip the cream with the cream stabilizer and vanilla sugar until stiff, then spread 2/3 of it over the strawberries. Pipe dots of the rest onto the edge of the cake. Place the remaining biscuits on top. Slice the 6 strawberries and place them in the center.