Unbelievably creamy strawberry cake made of leftovers

If you put this creamy and unbelievably tasty strawberry cake in the fridge it can also pose as ice cream.

I mixed it out of:

ricotta cheese (the substitute can be cream cheese, unsalted cottage cheese)

mascarpone cheese

whipped cream 

vanilla

and different kinds of stone fruit

To be honest, it’s made out of leftovers…all that was left from preparations of some previous pastries.

And what’s left is so little that you can’t do anything else but to mix it all together in the same pot.

I did it and got this magnificent creamy strawberry cake…not only one, but two 🙂

Creamy strawberry cake

Step 1

I had a bit of (you can find the precise measures in the recipe at the end of this text) almonds, walnuts, ground biscuits, raisins, cocoa.

A little bit of everything, and in the middle is what I got

I soaked raisins into rum and let them be for 15 to 20 minutes. In the meantime, I put all the stone fruit in the blender and mixed them all up, added 2 spoons of coconut oil, 1 vanilla pod (substitute is 1 and a half teaspoon of vanilla flavour).

When raisins got soaked up I transferred them into the blender and added a spoon of rum in which they were soaked.

Mix it all together and you’ll get the base for the non-baking cake.

When you mix everything together this is what you get

The texture looks like this and you can shape it easily:

Strawberry cake’s base texture

Step 2

In the other bowl you have to prepare the whipped cream with powdered sugar and add whipped cream fix (to stabilize whipped cream, it’s bought at the same spot as the powdered sugar), so you can get whipped cream.

Sweet cream with powdered sugar

Step 3

Mix it ricotta, mascarpone, a vanilla pod in the third bowl and you’ll get the essence of this cake, then gradually mix it with the whipped cream.

I put together the cheeses and vanilla

The texture looks like this, and the little black spots are from vanilla

Texture

Also, melt one and a half bag of powdered gelatine according to the instruction on the bag and put it into the mixture of cheeses and whipped cream.

Step 4

Prepare the mold (I had one square and one round) where you will pour your cake in.

Spread the melted butter around the edges of the mold and sheathe it with baking paper. Cut the baking paper so that it can fit the mold, but let it stick out of it a bit, like in the picture:

The preparation of the mold

Step 5

First put the non-baking crust mixture and spread it evenly across the entire mold with your fingers, then pour the cheese mixture in and flatten it.

This is how it looks like when the mold is filled with the crust and cheese fillings

Now that this dessert is done, put it in the fridge for about 2-3 hours.

If you want ice cream, at this stage you can put it in the freezer for the same amount of time and it will be really refreshing in these summer days.

Because after this you just have to add strawberries and decoration.

Decoration

I made two cakes (smaller sized) from the material that I had. By the way, there was enough material for a cake of a 23 cm diameter (this is the size of the mold you can get). These two were smaller and thinner.

For the decoration, you’ll need fresh strawberries, strawberry sauce (or topping for strawberry ice cream), melted chocolate or again ice cream chocolate topping, a few mint leaves, a little bit of cocoa and/or grated white chocolate.

The square shaped option decorated with cocoa, strawberries, and mint

Option number two of creamy strawberry cake:

The round one decorated only with strawberry, grated white chocolate, and mint leaves

With strawberry topping

For those who like it, creamy strawberry cake with chocolate topping