Refreshing strawberry cake

AUTHOR
Andrew Gay
DIFFICULTY
easy
RATING
3 2
COOK TIME
50 mins
TOTAL TIME
50 mins

Ingredients

Servings: 12
  • 2 Bag (à 100 g) cake glaze "lemon
  • 125 g corn flakes
  • 6 sheets Gelatine
  • 500 g Strawberries
  • 500 g Whole milk yoghurt
  • 1 package Vanillin sugar
  • 80 g Sugar
  • 7-10 Tbsp Juice of 1 lemon
  • 250 g Whipped cream
  • baking paper

Directions

  1. 1

    Line the bottom of a springform pan (26 cm Ø) with baking paper. Place the glaze bag in a hot water bath and melt for about 10 minutes. Put 100 g Corn flakes into a freezer bag and close it. Roll over several times with a dough roll until the Corn flakes are coarsely crumbled. Stir the Corn flakes into the icing. Pour in the mixture as a cake base and press down well. Chill for about 30 minutes. Soak the gelatine in cold water. Wash, clean and chop 300 g strawberries. Mix yoghurt, vanillin sugar, sugar and lemon juice. Squeeze the gelatine, dissolve it and first mix with 2-3 tablespoons of yoghurt cream, then stir into the rest of the cream. Chill for 10-15 minutes

  2. 2

    Whip the cream until stiff. First fold the strawberry pieces into the cream, then fold in the cream. Spread the cream on the base. Chill for about 4 hours. Remove the cake from the tin. Wash, clean and halve 200 g strawberries. Spread the strawberries on the cake. Sprinkle with remaining corn flakes

  3. 3

    waiting time approx. 4 hours

Nutrition Facts

KCAL
240 kcal
CARBS
28 g
FATS
11 g
PROTEINS
6 g

Categories & Tags

Cakes & PastriesCakeCake

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