Nội dung
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Thành phần
- 150 g Bơ
- 360 g Chocolate-Oatmeal Wholemeal Cookies
- 1,2 kg Những trái dâu tây tươi
- 300 g Sugar
- 4 tbsp Siro hoa cơm cháy
- 16 tấm Gelatin
- 360 g Sữa chua va-ni
- 440 g Sữa chua tự nhiên
- 4 tbsp Nước chanh tươi vắt
- 4 dL Kem
- 1 véo Bột vani
- 10 lá Morocan mint
Hướng Dẫn
Đế bánh
- Instead of the chocolate oatmeal wholemeal biscuits, normal hard chocolate biscuits can also be used.
- Put the biscuits in a freezer bag and chop them up with a rolling pin (or with the food processor)
- Melt the butter and mix well with the biscuit crumbs and press into the springform pan (lined with baking paper). So that there is a compact bottom and place in the refrigerator
đổ đầy
- 700gr. Put the strawberries and the sugar in a pan and let simmer until soft. Then collect the juice in a bowl and let the strawberries cool down for a quarter of an hour, add the mint leaves.
- Place the gelatin in cold water and later dissolve it dripping wet in a pan while gently simmering
- Mix the yoghurt, vanilla powder and lemon juice into a mixture and mix in the gelatin - now wait until the mixture becomes slightly firm
- Whip the cream until stiff and, as soon as the mixture sets, pull it underneath
- Now distribute the soft-boiled and cooled strawberries on the biscuit base
- Spread the yoghurt mixture over it and let the remaining fresh strawberries sink into it again and again
- Finally sprinkle strawberry juice over it and make a pattern - I did it with a wooden stick.
- The leftover strawberry juice can be used for other desserts or as a syrup. It is important to store in the refrigerator
- Now let the cake set in the refrigerator overnight.
- The 16 sheets of gelatine are needed to make the cake firm and not too soft.
Dinh dưỡng
Phục vụ: 100gCalo: 197kcalCarbohydrate: 18.4gChất đạm: 6gMập: 10.9g