Swedish strawberry cake without baking

Ingredients for 1 servings:

• 150 g butter biscuits
• 150 g muesli (crunchy muesli)
• 75 g margarine
• 75 ml maple syrup
• 400 g cream cheese
• 200 ml cream
• 1 tbsp vanilla sugar
• 500 g strawberries
• 1 dash of lemon juice
• 2 tbsp powdered sugar
• 1 pack of cake glaze, red
• 8 basil leaves
• e.g. chocolate, white

Instructions

Working time approx. 1 hour 30 minutes; Rest time approx. 1 hour 30 minutes; Total time approx. 3 hours

from a springform pan, approx. 8 pieces

For the cookie crumb base: Finely crumble the cookies and muesli, or better yet, grind them in a mortar and pestle. Melt the margarine and mix with the maple syrup. Add the mixture to the cookie crumbs and muesli and mix well. Spread the mixture into a springform pan lined with baking paper and press down. Let the base chill in the refrigerator for at least an hour. For the cream: Whip the cream until stiff peaks form and fold it into the cream cheese with the vanilla sugar. Carefully spread the cream onto the cooled and firm crumb base. For the topping: Wash the strawberries, remove the green parts, and quarter the strawberries. Purée a handful of strawberries with the powdered sugar and lemon juice. Spread the remaining strawberries on the cake. Top the strawberry purée with up to 200 ml of water to make the glaze. Spread the glaze over the strawberries and let it set. Finally, garnish the cake with white chocolate shavings and basil leaves, if desired.