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Strawberry Buttermilk Cake

updated

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Ingredients for 1 servings:

  • 1 pack of ladyfingers
  • 150 g butter
  • 500 g strawberries
  • Sugar, to taste
  • 500 ml buttermilk
  • 200 ml cream
  • 10 sheets of gelatin

Instructions

Working time approx. 30 minutes; Rest time approx. 4 hours; Total time approx. 4 hours 30 minutes

Crumble the sponge fingers and knead them with the melted butter to form a dough. Spread this dough onto the bottom of a springform pan lined with baking paper and press down firmly. Hull and wash the strawberries, then puree them with the sugar. Mix the buttermilk and cream with the strawberry puree. Soak 10 sheets of gelatine in water and then dissolve them in a little hot water, but do not let it boil. Stir the gelatine into the cream and then pour everything into the springform pan. Refrigerate for a few hours. If desired, the finished cake can be decorated with whipped cream and fresh strawberries, but this is not necessary.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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