Strawberry Margaritha Cake

Ingredients

Directions

1. 1

   Melt the fat in a pot. In the meantime, put ice cream wafers in a freezer bag and crush them with a dough roll. Mix the ice cream wafer crumbs with the fat. Line the bottom of a springform pan (26 cm Ø) with baking paper. Spread the waffle-fat mixture on top.

2. 2

   Press on a little and chill for about 30 minutes. In the meantime soak the gelatine in cold water for about 5 minutes. Finely puree the frozen strawberries, lemonade, sugar and lemon juice. Squeeze out the gelatine well and dissolve in a saucepan over medium heat. Add some strawberry puree, stir until smooth and mix with the remaining strawberry puree. Chill for about 30 minutes. In the meantime, whip cream until stiff and put in a cool place. As soon as the fruit pulp starts to gel, fold in the cream. Pour the mixture onto the ice-cream cone base and chill for 2-3 hours. Wash and clean the strawberries and chop and puree about 100 g.

3. 3

   In the meantime, whip cream until stiff and put in a cool place. As soon as the fruit pulp starts to gel, fold in the cream. Pour the mixture onto the ice-cream cone base and chill for 2-3 hours. Wash and clean the strawberries and chop and puree about 100 g. Loosen the springform pan. Decorate the cake with the strawberry puree and the remaining strawberries. Makes about 12 pieces

4. 4

   waiting time approx. 3 hours