Strawberry Cake with Biscuit Base without Baking

Preparation of the soil

1. Put the biscuits in a bag and mash them (the smaller the “crumbs”, the better) Meanwhile let the butter soften in a water bath or in the microwave.
2. Knead the mashed biscuits with the butter and distribute evenly in a round baking tin as a cake base and press firmly. Then place in the refrigerator and let it cool down.

Preparation of the cream

1. Rinse the strawberries with water and pat dry. Put 12 strawberries of about the same size aside (for decoration) cut approx. 15 strawberries in half and put them to one side, cut the remaining strawberries into small pieces and mix them together with the sugar in a bowl.
2. Beat the Rama cremefine with the hand mixer until stiff, while adding the cream stiffener. Mix the mascarpone with the whipped cream and vanilla sugar. Then remove a small amount (approx. 4-5 tablespoons) from the mixture and set aside. Now add the sugared strawberries to the cream and fold in.
3. Take the cake base out of the refrigerator and place the halved strawberries next to each other on the edges with the cut surface facing out (see photo). Now put the strawberry cream cream in the baking pan and distribute it evenly. Then pour the cream that was set aside over it and distribute it evenly so that no more strawberries can be seen. Chill the cake for about half an hour.
4. Then distribute the 12 strawberries set aside evenly on the edge of the cake. Optionally, distribute other fruits on the cake (see photo) and decorate the cake with the melted couverture. Then chill again until the couverture has hardened and serve. The colder the cake, the tastier it is!
5. Bon appetit! 🙂