Philadelphia strawberry tart (slices)

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 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. 2

   Whip the cream until stiff and chill. Mix cream cheese, yoghurt, sugar, vanillin sugar and lemon zest. 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. 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 strawberries, drain well and clean. Cut the strawberries into thin slices and place them on the cake in flakes. Mix the cake glaze gradually with 100 ml cold water in a saucepan. Add strawberry jelly and bring to the boil while stirring. Spread the cake glaze evenly on the strawberries.

3. 3

   Put the cake in a cool place for at least 3-4 hours (but preferably overnight). Wash the strawberries, drain well and clean. Cut the strawberries into thin slices and place them on the cake in flakes. Mix the cake glaze gradually with 100 ml cold water in a saucepan. Add strawberry jelly and bring to the boil while stirring. Spread the cake glaze evenly on the strawberries. Refrigerate the cake again for about 1 hour. Decorate with 1/2 strawberry and dust with icing sugar

4. 4

   5 1/2 hours waiting time

Nutrition Facts

KCAL
430 kcal

CARBS
28 g

FATS
31 g

PROTEINS
10 g