To prepare a delicious strawberry cream cake, we will start by making the crunchy base from biscuits. In a food processor, we add our favorite biscuits, which we will turn into fine crumbs. These will form the perfect base for our cake. Once the biscuits are crushed, we add melted butter and honey. We mix well until we achieve a homogeneous mixture that can be easily pressed into the mold.
We take a springform pan and, using a spoon, press the biscuit mixture into the bottom of the pan, ensuring it is evenly distributed. We can also place biscuits along the edge of the pan to create an elegant look. Once we are done, we place the pan in the refrigerator to set the base.
In the meantime, we take care of the delicious cream. In a bowl, we whip the cream until it becomes firm. Then, we add the strawberry syrup, pouring it in a thin stream so that it incorporates perfectly into the whipped cream. It is important not to mix too much to maintain the airy texture of the cream.
Separately, we hydrate the gelatin in 100 ml of cold water, then melt it in a double boiler, being careful not to let it boil. The melted gelatin is added to the whipped cream, mixing gently until everything becomes homogeneous.
After the biscuit base has set in the refrigerator, we carefully pour the whipped cream over it. We distribute the cream evenly and, before closing the mold, we sprinkle fresh strawberry pieces, which will add extra flavor and freshness. We return the cake to the refrigerator for about two more hours, during which the cream will set perfectly.
After two hours, we prepare to decorate the cake. We slice fresh strawberries and elegantly arrange them on top of the cream. Then, we prepare the delicious jelly. In a saucepan, we mix the strawberry syrup with the jelly powder, then heat the mixture until it reaches the boiling point. Once the jelly is ready, we let it cool slightly and, carefully, pour it over the decorated strawberries.
We let the cake sit in the refrigerator for another 15 minutes to allow the jelly to set. Thus, our cake is now ready to be served! Each slice will bring a taste of spring, combining the sweetness of strawberries with the crunchy texture of the biscuits. Enjoy!
We take a springform pan and, using a spoon, press the biscuit mixture into the bottom of the pan, ensuring it is evenly distributed. We can also place biscuits along the edge of the pan to create an elegant look. Once we are done, we place the pan in the refrigerator to set the base.
In the meantime, we take care of the delicious cream. In a bowl, we whip the cream until it becomes firm. Then, we add the strawberry syrup, pouring it in a thin stream so that it incorporates perfectly into the whipped cream. It is important not to mix too much to maintain the airy texture of the cream.
Separately, we hydrate the gelatin in 100 ml of cold water, then melt it in a double boiler, being careful not to let it boil. The melted gelatin is added to the whipped cream, mixing gently until everything becomes homogeneous.
After the biscuit base has set in the refrigerator, we carefully pour the whipped cream over it. We distribute the cream evenly and, before closing the mold, we sprinkle fresh strawberry pieces, which will add extra flavor and freshness. We return the cake to the refrigerator for about two more hours, during which the cream will set perfectly.
After two hours, we prepare to decorate the cake. We slice fresh strawberries and elegantly arrange them on top of the cream. Then, we prepare the delicious jelly. In a saucepan, we mix the strawberry syrup with the jelly powder, then heat the mixture until it reaches the boiling point. Once the jelly is ready, we let it cool slightly and, carefully, pour it over the decorated strawberries.
We let the cake sit in the refrigerator for another 15 minutes to allow the jelly to set. Thus, our cake is now ready to be served! Each slice will bring a taste of spring, combining the sweetness of strawberries with the crunchy texture of the biscuits. Enjoy!
Ingredients
dough; 250 g biscuits 3 tablespoons of honey 125 g butter cream; 200 ml liquid cream 150 ml strawberry syrup a handful of diced strawberries 2 tablespoons of sour cream a packet of gelatin (10 g) Decoration 200 ml strawberry syrup a packet of jelly cake strawberries biscuits with strawberry jelly