Strawberry cake with elderflower cream

Ingredients for 1 servings:

• 50 g butter biscuits
• 50 g amaretti biscuits
• 60 g butter
• 2 tbsp sugar
• 4 sheets of white gelatin
• 1 lemon(s)
• 400 g cream cheese
• 100 ml elderflower syrup
• 1 tbsp vanilla sugar
• 200 g whipped cream
• 400 g strawberries
• 1 pack of cake glaze (strawberry, ) or red

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

without baking, for 10 pieces, elderflower syrup gives the fine taste

Base: Finely crumble the biscuits. Melt the butter and add it to the biscuit crumbs along with the sugar, and mix well. Pour the crumb mixture into the base of a small, 20 cm diameter springform pan lined with baking paper and press it together with your hands to form a firm base. Chill. Topping: Soak the gelatine in cold water. Rinse the lemon in hot water, dry it, and finely grate the zest. Squeeze the lemon juice. Mix together the cream cheese, elderberry syrup, vanilla sugar, lemon juice, and zest. Squeeze out the gelatine and dissolve it in a small saucepan. Stir some of the cream cheese mixture into the liquid gelatine. Then stir the gelatine mixture into the remaining cream cheese mixture. Whip the cream until stiff peaks form and fold it into the cream. Pour the cream onto the crumb base in the springform pan, smooth it down, and refrigerate for at least 2 hours. Rinse and hull the strawberries, then let them drain on kitchen paper. Halve the strawberries and top the cake with them. Prepare the glaze according to the package instructions, pour over the strawberries, and chill. 295 kcal per serving.