Philadelphia strawberry tart (cubes)

Name: Philadelphia strawberry tart (cubes)
Cook time: 1 h
Total time: 1 h
Yield: 12
Ingredients: 125 g Butter; 200 g Cookies (butter wholemeal biscuit); 8 sheets white gelatine; 750 g Strawberries; 200 g Whipped cream; 600 g Double cream cream cheese; 300 g Whole milk yoghurt; 100 g Sugar; 1 package Vanillin sugar; 7-10 Tbsp grated rind of 1/2 untreated lemon; 3 TABLESPOONS Lemon juice; 1 package red glaze; 2 TABLESPOONS Erdbeergelee; 7-10 Tbsp Mint; 7-10 Tbsp Oil; 1 large freezer bag

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 12

125 g Butter
200 g Cookies (butter wholemeal biscuit)
8 sheets white gelatine
750 g Strawberries
200 g Whipped cream
600 g Double cream cream cheese
300 g Whole milk yoghurt
100 g Sugar
1 package Vanillin sugar
7-10 Tbsp grated rind of 1/2 untreated lemon
3 TABLESPOONS Lemon juice
1 package red glaze
2 TABLESPOONS Erdbeergelee
7-10 Tbsp Mint
7-10 Tbsp Oil
1 large freezer bag

Directions

1
Spread the bottom of a springform pan (26 cm Ø) thinly with oil. Melt butter in a pot and let it cool down a little. Put cookies in a large freezer bag, close it and crush them with a cake roll to fine crumbs. Mix cookie crumbs and liquid butter well in a bowl and press evenly onto the bottom of the springform pan. Place the mould in a cool place for about 30 minutes. In the meantime, soak gelatine in cold water.
2
Wash 250 g strawberries, drain well and clean. Cut the strawberries into cubes. Whip cream until stiff and put it in a cool place. Mix cream cheese, yoghurt, sugar, vanillin sugar and lemon peel. Squeeze the gelatine, dissolve and mix with lemon juice and 1-2 tablespoons of cream cheese cream. Then stir into the remaining cream and fold in the cream. Finally fold in the strawberries. Spread the mixture on the cake base and smooth it down. Put the cake in a cool place for at least 3-4 hours (but preferably overnight). Wash the remaining strawberries (500 g), drain well and clean. Cut the strawberries into cubes.
3
Then stir into the remaining cream and fold in the cream. Finally fold in the strawberries. Spread the mixture on the cake base and smooth it down. Put the cake in a cool place for at least 3-4 hours (but preferably overnight). Wash the remaining strawberries (500 g), drain well and clean. Cut the strawberries into cubes. Mix the cake glaze gradually with 200 ml cold water in a saucepan. Add strawberry jelly and bring to the boil while stirring. Mix cake glaze and strawberries and spread on the cake. Chill the cake for another 1-2 hours. Cut cake into pieces and decorate with mint
4
Mix the cake glaze gradually with 200 ml cold water in a saucepan. Add strawberry jelly and bring to the boil while stirring. Mix cake glaze and strawberries and spread on the cake. Chill the cake for another 1-2 hours. Cut cake into pieces and decorate with mint
5
6 1/2 hours waiting time