If you don’t have an oven for baking, this cake is perfect! There is some waiting involved, but the preparation time in itself is fast.
Equipment: 24 cm tin spring form
Preparation time: 20 min
Waiting time: about 4 hours (2 more for the jelly)
Ingredients for the crust
200 g digestive biscuits (graham crackers for example, or sætre in Norway)
95 g butter
20 g coco
… for the cream
300 g heavy cream
100 g sugar
400 g cream cheese (philadelphia for example)
5 sheets gelatine
2 tsp vanilla extract
50 g water
… and for the decoration
jelly (I used “Freia Jordbær Gélé”)
Melt the butter (95 g) and then add it to the crushed biscuits (200 g) and coco powder (20 g).
Tip: to crush the biscuits, put them in a bag a roll it over with a rolling pin.
Press the mix into the base of the spring form. Add some baking paper to the bottom so you can take out the cake easily when it’s ready.
Transfer it in the fridge and start on the cream.
For the cream, start by soaking the gelatine sheets (5) in cold water for about 5 minutes.
In another bowl, whip the cream (300 g) and the sugar (100 g) gradually.
Once you get a smooth mix, add the cream cheese (400 g) and the vanilla extract (2 tsp).
The gelatine sheets should be soaked now, take them out of the cold water and add them to 50 g of boiling hot water. Wait for it to cool down. Then add it to the rest of the cream mix.
Pour the mix over the crust in the spring form and let it cool down for about 4 hours or until it’s set.
For the decoration, it is up to your imagination. I used some jelly and slices of strawberries. Remember to wait for the jelly mix to be really cold before you pour it on the cake. And for your information, the strawberries or other fruit will float in the jelly, so no point of placing them in a pattern.
Booh yah! Enjoy!