Zubereitung:
Especially in summer, we are happy when the oven stays off. Because even without an oven, you can conjure up an incredibly tasty and special no-bake cake with this recipe. The regional strawberries make the fridge cake perfect. It will score points at any garden party!
For the base:
- 75 g butter
- 200 g shortbread biscuits
Schritte:
- Melt the butter in a pan at a low temperature.
- Finely grind the shortbread biscuits with a mixer and mix with the melted butter.
- Pour the butter biscuit mixture into a 22 cm diameter springform tin and press down a little with your hands.
For the cream:
- 200 g cream cheese
- 250 g mascarpone
- 150 g natural yoghurt
- 120 g icing sugar
- 1 sachet vanilla sugar
- 1 teaspoon lemon zest
Schritte:
- Briefly mix the cream cheese, mascarpone, natural yogurt, icing sugar, vanilla sugar, and lemon zest with a whisk and pour onto the biscuit base.
- Smooth out the cream.
- Chill for at least 1 hour.
To make the topping:
- 400 g strawberries
- 1 packet red cake glaze (small)
Schritte:
- Cut the strawberries into thin slices and arrange in circles on the outside of the cream.
- Prepare the red cake glaze according to the packet instructions and pour it directly over the strawberries.
- Allow the icing to set, then remove from the tin and chill until ready to serve. The cake makes approx. 12 pieces.
So löst du den Kuchen sicher aus der Form
- Um den Kuchen sauber aus der Springform zu lösen, kurz vor dem Servieren mit einem Messer am Rand des Kuchens zwischen Kuchen und Form entlang fahren.
- Dann vorsichtig den Rand abnehmen.