Spring cake tin with a size of 18 to 20 centimeters
For the ground:
- 200 g shortbread biscuits (e.g. Petit Beurre)
- 100 g thawed butter (thaw in a tiny frying pan at reduced temperature level)
For the berry lotion:
- 150 g lotion cheese (e.g. Philadelphia)
- 150 g crème fraîche
- 150 g mascarpone
- 30 g of the finest sugar
- 1 package of vanilla sugar
- 350 g strawberries
Grind the shortbread biscuits in the food mill or with a moving pin (place the biscuits in a plastic bag). Mix with the dissolved butter. Line the cake tin with cooking paper and also press the mix securely onto all-time low of the springform frying pan. Place in the fridge for regarding half an hour.
In the meanwhile, blend the crème fraîche, lotion cheese and also mascarpone till luscious. Add the sugar and also vanilla sugar and also blend well.
Gently layer in the berries. Then position the mix on the sponge cake base and also disperse it uniformly. Let stand in the fridge over night.
The following day, prior to offering, eliminate the springform frying pan and also offer the cake.