John Myers
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Strawberry and Milk Cake
The perfect strawberry and milk cake recipe with a picture and simple step-by-step instructions.
Floor:
- 150 g Spoon bisquit
- 80 g Butter
Covering:
- 300 g Double cream cheese
- 125 g Sugar
- 10 Bl. Gelatin white
- 600 g Buttermilk
- 800 g Fresh strawberries
- 2 tbsp Lemon juice
Aside from that:
- Oil for the cake platter
- Freeze bag
- For the bottom, let the butter melt over low heat. Put the spoon bisquits in a freezer bag and crumble with a rolling pin or something similar. Brush the cake plate with a little oil and put on a cake ring with a diameter of 26. Mix the bisquits with the butter and press into the cake ring – chill.
- Soak the gelatine in cold water. Mix the cream cheese with the sugar and lemon juice and gradually stir in the buttermilk. Squeeze out the gelatine, dissolve over low heat, mix with a little buttermilk cream and then mix with the rest of the cream – chill.
- Wash, clean and slice the strawberries – save enough strawberries to use as cake decorations. Halve the amount of slices.
- The cream begins to gel, stir again and spread 1 third on the cake base – place part of the strawberry slices on top and now spread the second third of the cream on top, cover with strawberry slices again and now distribute the rest of the cream on top and smooth it out.
- Halve the strawberries to your heart’s content for decoration, quarter them and leave them in one piece and place on the cream. Put in the fridge overnight and enjoy to the full.
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