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🍰 Strawberry cake with white chocolate

347 kcal · 30 min · 4 servings

Ingredients

• 200 g butter cookies
• 80 g soft butter
• 500 g strawberries
• 8 sheets gelatin
• 1 vanilla pod (seeds)
• 600 g cream cheese
• 200 g yogurt
• 100 g powdered sugar
• 250 ml whipping cream
• 50 ml orange juice
• 100 g white chocolate (grated)

Instructions

1. 1. Crush the butter cookies in a plastic bag using a rolling pin.
2. 2. Mix the cookie crumbs with the soft butter in a bowl.
3. 3. Press the mixture flat onto the bottom of a springform pan.
4. 4. Place the pan in the refrigerator to set the base.
5. 5. Wash and hull the strawberries.
6. 6. Slice 6 to 8 strawberries into rounds for decoration.
7. 7. Cut the remaining strawberries into pieces.
8. 8. Spread the cut strawberries evenly over the cookie base.
9. 9. Soak the gelatin in cold water.
10. 10. Stir cream cheese, yogurt, vanilla, and powdered sugar in a bowl until smooth.
11. 11. Whip the cream until stiff.
12. 12. Reserve 4 to 5 tablespoons of the whipped cream in the cold for decoration.
13. 13. Squeeze the soaked gelatin.
14. 14. Warm the gelatin in a small saucepan with orange juice and let it melt.
15. 15. Stir 2 to 3 tablespoons of the cream cheese mixture into the liquid gelatin.
16. 16. Quickly mix the gelatin-sugar mixture with the remaining cream cheese cream.
17. 17. Fold the chocolate shavings into the remaining whipped cream.
18. 18. Combine the chocolate cream cheese mixture.
19. 19. Pour the cream over the strawberries on the cookie base.
20. 20. Smooth the surface of the cake.
21. 21. Chill the cake in the refrigerator for at least 4 hours.
22. 22. Optionally, freeze the cake for about 30 minutes.
23. 23. Carefully release the cake from the edge of the springform before serving.
24. 24. Remove the springform ring.
25. 25. Spread the reserved whipped cream over the cake.
26. 26. Decorate the cake with the strawberry slices.
27. 27. Serve the cake.

Nutrition per serving

• kcal: 347
• Protein: 8 g · Fett/Fat: 25 g · Carbs: 23 g