John Myers
Ingredients for 1 servings:
- 300 g rhubarb
- 250 g strawberries
- 100 g biscuit(s), e.g. almond or wholemeal, etc.
- 50 g butter or margarine
- 200 g double cream cheese (also available with reduced fat)
- 150 g yogurt, whole milk
- 50 g sugar
- 3 sheets of white gelatin
- 1 pack of cake glaze (red or white)
- 3 tbsp lemon(s)
Instructions
Working time approx. 35 minutes; Rest time approx. 6 hours; Total time approx. 6 hours 35 minutes
without baking – very fresh and light for warm days
Line an 18-20 cm springform pan with baking paper. Crumble the biscuits, knead them with the butter, and press them into the pan. Chill. Wash, hull, and chop the rhubarb and strawberries. Sauté the rhubarb with 2 tablespoons of lemon juice and 75 ml of water until soft. Drain and let cool. Fold in the strawberries. Mix together the cream cheese, yogurt, remaining lemon juice, and sugar. Soften the gelatin, squeeze out the excess water, and heat in a saucepan until dissolved. Mix with 3 tablespoons of the cream cheese mixture, then stir into the mixture. Spread everything on the base and top with the fruit. Prepare the glaze according to the package instructions and pour over the cake. Chill the cake for at least 6 hours. This cake is great for preparing for guests, but in this case, you’ll need a 26 cm springform pan and double the ingredients. I personally use red glaze for the look or vanilla glaze (for flavor).
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