Strawberry cream cheese fruit base

Ingredients for 1 servings:

• 100 g butter or margarine
• 90 g sugar
• 2 eggs
• 150 g wheat flour
• ½ pack of baking powder
• Fat and breadcrumbs for the form
• 2 tbsp spread (strawberry fruit spread)
• 500 g strawberries, fresh
• 200 g cream cheese, natural
• 150 g natural yogurt
• 200 g whipped cream
• 100 g sugar
• 1 packet of vanilla sugar
• 1 lemon(s) or lime
• 2 bags of instant gelatin
• e.g. milk or water

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour

Beat the butter, sugar, and eggs until fluffy. Add the flour and baking powder and mix everything into a smooth batter. Grease a fruit base dish well and dust with breadcrumbs. Pour the batter into the dish and bake at 175°C for about 20 minutes. If necessary, level the back and let the cake base cool. (Alternatively, use a store-bought base.) Wash the strawberries, remove the green parts, and halve the fruit lengthwise. Warm the fruit spread (e.g., for 30 seconds in the microwave) and spread it on the cooled batter. Whip the cream with vanilla sugar until stiff and set aside. Mix the cream cheese with the sugar and the juice of the lemon (half a lemon is enough for very thick ones) or lime, add the yogurt, and mix everything until smooth. Quickly but evenly stir in the 1-2 sachets of instant gelatin. (With one bag, it will stand firm, but will remain quite fluffy and creamy; with more, it will be firmer.) If necessary, thin the cream cheese mixture with a little water or milk to help the gelatin dissolve, but don’t let it get too runny. Once dissolved, fold in the cream until you have a smooth cream. Spread the cream over the fruit base and top with the halved strawberries. Tip: You can also simply layer the cream with strawberries or other fruit in glasses (this is best done fluffily, with only one bag of gelatin) and eat it as a dessert.