Strawberry Cake (No Bake)
Baking and Desserts • European
Description
You can use 'Danone' for the strawberry yogurt. For the creamy cottage cheese, use 'President'.
Ingredients
- Ghee 0 oz
- Chocolate Gingerbread Cookies 5 oz
- Strawberry 10 oz
- Dessert Yogurt 10 oz
- Semi-soft cream cheese 5 oz
- Sugar 5 oz
- 33% Cream 5 fl oz
- Milk 0 fl oz
- Gelatin 2 spoons
Step-by-Step Guide
Step 1
Take all the ingredients out of the refrigerator, except for the cream, and let them come to room temperature.
Step 2
Line the bottom and sides of a 19 cm (7.5 inch) springform pan with parchment paper. Crush the cookies into crumbs (you can use regular cookies instead of chocolate cookies and add 1 tablespoon of cocoa powder to the crumbs). Gradually mix in the softened butter, and firmly press the mixture into the bottom of the pan. Place it in the refrigerator to set.
Step 3
In hot (but not boiling) milk, thoroughly dissolve the gelatin, then cool the mixture to room temperature.
Step 4
In a bowl, use a mixer to combine yogurt, cottage cheese, and sugar until the sugar dissolves. Then, add the strawberries cut into small cubes, stirring gently. Gradually pour in the gelatin while mixing well, then place the mixture in the refrigerator for about 30 minutes, until the jelly starts to set slightly.
Step 5
Whip the cream until fluffy, take the jelly out of the refrigerator and mix until smooth, then add the cream and gently fold together. Pour the finished mousse into a mold over the cookie base.
Step 6
Place the cake in the refrigerator overnight to allow it to set completely.
Step 7
Decorate the finished cake with sliced strawberries and grated chocolate.
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