Strawberry Crispy Cake

Ingredients for 12 servings:

• Cake base:
• 250 g white chocolate coating
• 100 g cornflakes
• 100 g almond(s), peeled, sliced
• 750 g strawberries
• 250 ml cream
• 1 pack of cream stiffener
• 1 packet of vanilla sugar

Instructions

Working time approx. 40 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 40 minutes

For the cake base, melt the chocolate coating in a saucepan over a pan of simmering water. Stir the cornflakes and almonds into the chocolate coating. Spread 3/4 of the mixture into a 26 cm springform pan with a baking paper base and press down. Place the remaining mixture in 12 heaps on baking paper, refrigerate both, and allow to set. For the topping, hull, wash, pat dry, and halve the strawberries (reserving a few for garnishing). Remove the base from the pan and peel off the baking paper. Arrange the strawberries on the base. Whip the cream with the cream stabilizer and vanilla sugar until stiff peaks form and spread over the strawberries. Garnish the cake with the remaining strawberries and the cornflake heaps.