Strawberry milkshake cake

Ingredients

Directions

1. 1

   Melt the butter and let it cool down a little. Finely crumble 80 g ice cream wafer rolls and sponge fingers in the universal chopper. Put the crumbs into a bowl, add butter bit by bit and stir in. Line the bottom of a springform pan (26 cm Ø) with baking paper. Add the crumb mixture and press down firmly to a flat base. Chill for 30 minutes.

2. 2

   Soak gelatine in cold water. Wash, clean and drain the strawberries. Put 150 g strawberries aside for decoration. Cut 250 g strawberries into small pieces. Puree 500 g strawberries with sugar and lemon juice. Squeeze the gelatine well, dissolve and stir into the strawberry puree. Whip the cream with the whisks of the hand mixer until stiff. Fold under half of the strawberry puree. Stir the rest of the strawberry puree into the soured milk. Fold the strawberry pieces into the soured milk cream. Pour both creams in patches on the crumb base until all the cream is used up. Refrigerate for at least 2 hours.

3. 3

   Fold under half of the strawberry puree. Stir the rest of the strawberry puree into the soured milk. Fold the strawberry pieces into the soured milk cream. Pour both creams in patches on the crumb base until all the cream is used up. Refrigerate for at least 2 hours. Use a knife to remove the edge of the cake from the tin. Decorate with remaining strawberries and wafer rolls. Dust with icing sugar

4. 4

   waiting time approx. 2 1/2 hours