Strawberry and butter milk cake

Name: Strawberry and butter milk cake
Cook time: 50 min
Total time: 50 min
Yield: 16
Ingredients: 7-10 Tbsp Oil; 80 g Butter; 150 g Ladyfingers; 10 sheets white gelatine; 300 g Double cream cheese; 125 g Sugar; 7-10 Tbsp grated peel and 2-3 tablespoons juice of 1 organic lime; 600 g Buttermilk; 800 g Strawberries; 1 large freezer bag

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 16

7-10 Tbsp Oil
80 g Butter
150 g Ladyfingers
10 sheets white gelatine
300 g Double cream cheese
125 g Sugar
7-10 Tbsp grated peel and 2-3 tablespoons juice of 1 organic lime
600 g Buttermilk
800 g Strawberries
1 large freezer bag

Directions

1
Brush the cake plate with a little oil and place a cake ring or the rim of a springform pan (26 cm Ø) on top. Melt butter at low heat. Fill the sponge cakes into a freezer bag, close the bag and crumble the sponge cakes finely with a dough roller.
2
Mix with the liquid butter. Pour into the cake ring and press into the cake base. Chill for about 45 minutes.
3
Soak gelatine in cold water. Mix cream cheese, sugar, lime zest and juice. Stir in buttermilk bit by bit. Squeeze out the gelatine, dissolve at low heat and stir in 6 tablespoons of buttermilk cream by the spoonful.
4
Then stir into the rest of the cream. Chill for about 25 minutes until it begins to gel.
5
Wash and clean the strawberries, cut into thin slices and spread on kitchen paper. As soon as the cream starts to gel, stir. Barely 1⁄3 Spread the cream on the cake base. 1⁄3 Put the strawberries on top.
6
Cut the rest of the cream in half, spread one half on the strawberries and put 1⁄3 strawberries on top. Spread with the rest of the cream. Cover with the remaining strawberries. Chill overnight.