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🍰 Strawberry Cream Cheese Slice

153 kcal · 30 min · 4 servings

Ingredients

• 500 g strawberries
• 0.5 organic lemon
• 8 sheets white gelatin
• 50 g spelt ladyfingers (8 spelt ladyfingers)
• 0.5 tsp vanilla powder
• 400 g curd cheese
• 15 g powdered sugar from cane sugar (1 tbsp)

Instructions

1. 1. Gently wash the strawberries in a bowl of water.
2. 2. Then pat the berries dry thoroughly.
3. 3. Remove the green stems and leaves from the strawberries.
4. 4. Set aside six beautiful, whole berries for decoration.
5. 5. Halve the remaining strawberries.
6. 6. Puree the halved berries into a mass.
7. 7. Press the puree through a fine sieve to remove seeds and fibers.
8. 8. Halve a lemon.
9. 9. Rinse the lemon half with hot water.
10. 10. Dry the lemon with a cloth.
11. 11. Grate fine zest from one teaspoon amount.
12. 12. Squeeze the lemon to obtain the juice.
13. 13. Soak the gelatin leaves in cold water for 5 to 7 minutes.
14. 14. Rinse a rectangular mold with cold water.
15. 15. Line the mold with cling film.
16. 16. Ensure that about 5 centimeters of film overhang on all sides.
17. 17. Line the mold lengthwise with ladyfinger biscuits.
18. 18. Squeeze the soaked gelatin well.
19. 19. Put the gelatin in a small pot.
20. 20. Heat the gelatin while stirring until it has completely dissolved.
21. 21. Take two tablespoons of the strawberry puree.
22. 22. Stir the puree thoroughly into the warm gelatin with a whisk.
23. 23. Add this mixture to the remaining strawberry puree.
24. 24. Mix the mass with the grated lemon zest.
25. 25. Mix the mass with vanilla powder.
26. 26. Set aside a portion of the cream cheese mixture.
27. 27. Stir the remaining cream cheese into the strawberry-lemon mixture.
28. 28. Add two to three tablespoons of lemon juice.
29. 29. Mix everything well.
30. 30. Pour the cream cheese strawberry mixture into the prepared mold.
31. 31. Smooth the surface.
32. 32. Let the cake set in the refrigerator for at least 3 hours.
33. 33. It is best to let it set overnight.
34. 34. Turn out the cake from the mold using the overhanging film.
35. 35. Cut the cake into 6 equal pieces.
36. 36. Arrange the pieces on a plate with the biscuit side facing up.
37. 37. Dust the slices with powdered sugar.
38. 38. Slice the remaining strawberries.
39. 39. Alternatively, quarter the strawberries.
40. 40. Garnish the slices with the prepared strawberries.

Nutrition per serving

• kcal: 153
• Protein: 12 g · Fett/Fat: 4 g · Carbs: 16 g