Strawberry Basil Cake

Ingredients for 1 servings:

• 300 g white chocolate coating
• 25 g coconut oil
• 50 g almond flakes
• 100 g cornflakes
• 2 packs of ground gelatin
• ½ bunch basil
• 300 g yogurt (vanilla yogurt)
• 200 g double cream cheese
• 500 g strawberries
• 400 g whipped cream
• 75 g sugar

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

without baking

Roughly chop the chocolate and melt it together with the coconut oil in a hot water bath. Toast the flaked almonds in a dry pan and then fold them into the melted chocolate along with the cornflakes. Place a 26 cm cake ring on a cake plate, pour in the mixture and spread it evenly. Let it set in the refrigerator. Prepare the gelatin according to the package instructions. Rinse the basil, shake dry, and pick off the leaves. Set some aside for garnishing, and puree the rest with the yogurt in a blender. Mix the yogurt with the cream cheese until smooth. Mix the dissolved gelatin with a few spoonfuls of cream, then fold into the remaining cream. Chill the cream for 10 minutes. Meanwhile, wash the strawberries, pat dry, and hull them. Set some aside for garnishing, and chop the remaining strawberries. Whip the cream with 1 tablespoon of sugar until stiff. Fold the remaining sugar and whipped cream into the yogurt and cream cheese mixture and fold in the chopped strawberries. Pour the mixture onto the cake base, smooth it out, and refrigerate the cake for at least 4 hours. Remove the cake ring before serving and garnish the cake with basil leaves and halved strawberries.