John Myers
Contents
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Ingredients
For the ground
- 35 g Skinned almonds
- 50 g Butter
- 50 g Zwieback
- 1 Pc. Freezer bag
- Some oil for the cake base
For the creams and the strawberry topping
- 8 sheet Gelatin
- 200 g Sour cream
- 150 g Full fat yogurt
- 5 tbsp Sugar
- 250 g Cream
- 500 g Fresh strawberries
Instructions
The floor
- Brush a cake platter with a little oil, place the edge of a small springform pan (18 cm) on top
- Toast the almonds in a pan without oil. Take out and let cool. Chop coarsely
- Melt the butter, put the rusks in the freezer bag and close, crumble finely with a rolling pin, pan or saucepan.
- Mix the butter, almonds and rusk crumbs well and spread them on the bottom of the cake plate in the cake ring as a base and press firmly in the refrigerator for 30 minutes
The white cream
- 3 Soak the gelatine sheet in cold water
- Mix 6,100 g sour cream and 100 g yoghurt with 2 tablespoons of sugar. Squeeze out the soaked gelatine and dissolve in a small saucepan over low heat. Stir 3 tablespoons of sour cream into the pot and then add the contents of the pot to the sour cream
- Whip 150 grams of cream until stiff and fold into the sour cream. Spread on the cake base and leave for another 30 minutes in the fridge
The pink cream
- 3 Soak the gelatine sheet in cold water
- Wash and clean the strawberries, put the nicest ones aside. The amount of strawberries is normally calculated for sufficient decoration - minus larger losses due to those with a sweet tooth 😉
- Puree 125 g strawberries and 2 tbsp sugar with the all-purpose shredder
- Mix 11,100 g sour cream, 50 g yoghurt and the strawberry puree. Melt the squeezed gelatine in a small saucepan over low heat and stir in 3 tablespoons of the sour cream and then mix the contents of the pot with the strawberry sour cream
- Whip 12,100 grams of cream until stiff and fold into the strawberry sour cream, spread it on the white sour cream and now you have an hour's vacation in the fridge.
The hood
- 2 Soak the gelatine sheet in cold water
- Puree 14,150 grams of strawberries with 1 tablespoon of sugar
- Dissolve the soaked gelatine and add the strawberry puree spoon by spoon and stir in
- Pour into the mold on top of the strawberry cream
- Put the strawberries aside carefully and put them in the fridge for at least 3 hours to ensure you are hungry
Remarks
- Quantities and recipe are for a 18 cm springform pan = 1 person Quantity for a 26 or 28 cm springform pan = 2 people The recipe then please use twice the amount 😉
- Well - when I look at the decoration, those with a sweet tooth have won - but the tart isn't bad either ...
Nutrition
Serving: 100gCalories: 218kcalCarbohydrates: 14.6gProtein: 7.1gFat: 14.5g
