John Myers
Ingredients for 1 servings:
- 125 g butter, liquid
- 50 g chocolate sprinkles
- 200 g butter biscuits
- 500 ml cream
- 3 packs of cream stiffener
- 2 packets of vanilla sugar
- 400 g cream cheese
- 120 g powdered sugar, sifted
- 500 g strawberries
- 2 packs of cake glaze, red
- 100 ml cream
Instructions
Working time approx. 1 hour; Rest time approx. 3 hours; Total time approx. 4 hours
no baking with a biscuit chocolate base
For the base: Melt the butter. Place the biscuits in a freezer bag and roll over them with a rolling pin to create fine crumbs. Mix the butter, biscuit crumbs, and chocolate sprinkles together and pour into a 26cm springform pan lined with baking paper, pressing down firmly. Refrigerate for about 30 minutes. For the topping: Whip the cream with the vanilla sugar and cream stiffener until stiff peaks form. Mix the cream cheese with the caster sugar and fold in the cream. Spread on the chilled base and spread. For the glaze: Wash the strawberries, pat dry, halve one, and place on the cake. Finely puree the remaining strawberries and add water to make 500ml. Mix this with the 2 packets of cake glaze according to the package instructions, let it cool slightly, and then spread it over the cake. Refrigerate for about 3 hours. Whip the 100ml of cream until stiff peaks form and decorate the cake.
Facebook Comments