Marbled strawberry cream cheese cake

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Brush a cake plate with some oil. Place a cake ring or the rim of a springform pan (26 cm Ø) on top. For the cake base, melt butter at low heat. Put the cookies into a freezer bag and close the bag.

2. 2

   Coarsely crumble the biscuits with a dough roller. Mix the cookie crumbs and liquid butter. Fill the crumb mixture into the cake ring and press it into the cake base. Chill for about 30 minutes.

3. 3

   Soak 4 sheets and 1 sheet of gelatine separately in cold water. Wash and clean the strawberries. Cut 500 g strawberries into large pieces and puree with 1 teaspoon sugar. Finely dice 300 g strawberries.

4. 4

   For the cream, briefly mix cream cheese, 100 g sugar and vanilla flavouring. Squeeze the 4 sheets of gelatine and dissolve at low heat. Stir in 3 tablespoons of cream cheese cream and then stir into the rest of the cream.

5. 5

   Whip 400 g cream until stiff and fold into the cream.

6. 6

   Squeeze out 1 sheet of gelatine and dissolve at low heat. Stir in 100 g strawberry puree by the spoonful. 2⁄3 Spread cream cheese cream on the cake base. Spread the strawberry puree and gelatine mixture over it and pull it through loosely with a fork to create a marble pattern.

7. 7

   Spread with the rest of the cream and chill for about 2 hours.

8. 8

   Soak 5 sheets of gelatine in cold water. Then squeeze out and dissolve at low heat. First stir in 3 tablespoons of the remaining strawberry puree, then stir into the rest of the puree. Spread the strawberry cubes on the cake and pour the puree on top.

9. 9

   Chill for about 3 hours.

10. 10

    Remove the cake from the cake ring. Cut the rest of the strawberries in half. Whip 100 g cream until stiff and fill into a piping bag with a perforated spout. Decorate the cake with cream tuffs and strawberry halves.

Nutrition Facts

KCAL
340 kcal

CARBS
17 g

FATS
27 g

PROTEINS
5 g