Strawberry cake with white chocolate crossie base

Valentine Lee
3 1
75 mins
75 mins


Servings: 12
  • 400 g white chocolate
  • 175 g Cornflakes
  • 7-10 Tbsp Oil
  • 4 sheets white gelatine
  • 650 g Strawberries
  • 50 g Icing sugar
  • 250 g Mascarpone
  • 100 g cream quark (40 % fat)
  • 200 g Whipped cream
  • 1 package Vanilla sugar
  • 2-3 TABLESPOONS Strawberry fruit spread (without pieces)
  • 1 (approx. 9 cm Ø) Appetizer Ring


  1. 1

    Chop the chocolate and melt in a hot water bath. Mix the cornflakes well with the melted chocolate. Lightly oil the appetizer ring and place on a plate or board. Fill in some cornflakes mixture as a base and smooth it down.

  2. 2

    Remove the ring and prepare 11 more chocolate crossbreads in the same way. Place the cakes in a cool place for about 15 minutes.

  3. 3

    Soak gelatine in cold water. Wash and clean the strawberries. Finely puree 150 g strawberries and icing sugar. Mix with mascarpone and quark. Whip the cream until very stiff and allow the vanilla sugar to trickle in.

  4. 4

    Squeeze the gelatine well and dissolve it in a small pot at very low heat. Stir 2 tbsp. strawberry cream into the gelatine, then stir everything into the rest of the strawberry cream. Fold in the cream. Place in a cool place until the cream begins to gel.

  5. 5

    Halve the rest of the strawberries, then cut them into half slices. Spread the strawberry cream on the chocolate crossbow. Cover with strawberry slices. Chill the tartlets for about 30 minutes.

  6. 6

    Stir fruit spread until smooth. Before serving, carefully sprinkle the strawberries with it.

Nutrition Facts

430 kcal
43 g
25 g
6 g