John Myers
Ingredients for 1 servings:
- 100 g butter
- 200 g ladyfingers
- 1 bag of jelly with woodruff flavor
- 100 g sugar
- 200 g cream cheese
- 1 tsp lime zest
- 5 tbsp lime juice
- 750 g strawberries
- 400 g cream
- 1 pack of cake glaze, red
- 325 ml water
Instructions
Working time approx. 40 minutes; Rest time approx. 9 hours 30 minutes; Total time approx. 10 hours 10 minutes
without baking
Melt the butter, finely crumble the sponge fingers, and knead them in. Press this mixture into a 24cm springform pan lined with baking paper to form the base. Chill the base. In the meantime, mix the jelly powder with 200ml of water and let it sit for 10 minutes. Heat the jelly with 80g of sugar until dissolved. Mix the cream cheese, lime zest, and lime juice, and stir in the jelly mix. Chill this cream as well. Hull the strawberries and dice 250g of them. Whip the cream until stiff peaks. Stir the berries and cream into the cream. Then spread it on the base and chill for 8 hours or overnight. The next day, top the cake with the remaining strawberries. I halved them again for this. Bring the glaze, 20g of sugar, and 125ml of water to a boil and pour over the cake. Chill the cake for another 60 minutes. It is a very tasty cake, whose light woodruff note is preserved and not covered up.
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