Strawberry tart with vanilla cream
Is this the perfect cake? There's only one way to find out: Bake it and eat it!
No-bake strawberry and vanilla slices
So delicious, so simple, and so beautiful! You don't even need to switch on the oven for our no-bake strawberry slices.
For the base
| Ingredients (10 servings) | ||
|---|---|---|
| 200 | g | Mixed nuts (almonds, hazelnuts, walnuts ...) |
| 100 | g | Dates, pitted |
| 50 | g | Coconut flakes |
| 1 | tablespoon(s) | Cocoa powder |
| 1 | pinch | Salt |
For the white layer
| Ingredients (10 servings) | ||
|---|---|---|
| 4 | leave | Gelatine (or 2 tsp ground gelatine) |
| 200 | ml | Whipped cream |
| 80 | g | Powdered sugar |
| 1 | teaspoon(s) | Vanilla extract |
| 400 | g | Curd cheese |
For the pink layer
| Ingredients (10 servings) | ||
|---|---|---|
| 250 | g | Strawberries, fresh (plus extra for garnish) |
| 4 | leave | Gelatine (or 2 tsp ground gelatine) |
| 400 | g | Curd cheese |
| 60 | g | Powdered sugar |
- For the sliced base, finely chop the nuts in a food processor. Add the dates, coconut flakes, cocoa and salt and mix until the mixture holds together. Press firmly into a baking tin lined with baking paper (20 by 30 centimeters) and chill.
- For the white layer, soak the gelatine in cold water. Beat the whipped cream with the powdered sugar and vanilla until stiff. Dissolve the soaked gelatine in 2 tablespoons of hot water and mix carefully with the curd cheese and whipped cream. Spread onto the cake base in the tin and chill for about half an hour.
- For the pink layer, puree the strawberries and pass through a sieve. Soak the gelatine in cold water. Stir the curd cheese with the powdered sugar until creamy. Dissolve the gelatine in 2 tablespoons of hot water. Stir the strawberry puree into the curd cheese mixture and then fold in the gelatine. Spread on the white layer.
- Slice the strawberries and garnish the slices with them. Chill in the fridge for at least three hours before serving.
