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)
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
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.
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.
The texture looks like this and you can shape it easily:
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.
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.
The texture looks like this, and the little black spots are from vanilla
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.
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:
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.
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.
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.
Option number two of creamy strawberry cake:
With strawberry topping
For those who like it, creamy strawberry cake with chocolate topping