This post is also available in:
Magyar (Hungarian)
Ingredients for pastry:
This is for one layer of pastry but for this cake, you have to make it three times.
- 22cm cake pan
- Pinch of salt
- 6 fresh mint leaves
- 4 eggs
- 100g almond flour
- 4 tbsp milk
- Stevia
- Half pack of baking powder
- Vanilla aroma
Preheat the oven to 180 degrees Celcius with convection.
Separate the eggs.
Beat the egg whites with a blender.
Add the stevia, vanilla aroma to the egg yolks and beat it.
Then add the almond flour, salt, milk, baking powder and the cut mints and mix them.
Take a small amount of the egg whites and mix with the pastry then take the rest and stir slowly together.
Pour in the cake pan and make it even.
Bake for 15 minutes.
Then I do this two more times and I let all three pastries cool down.
Ingredients for the cream cheese:
- 160g sugar-free white chocolate
- 400g mascarpone
- 400ml cream
- 6 tsp sweetener
- 1 pack of gelatine
- 6 strawberries
- Vanilla aroma
- 0.5kg strawberry for the cake
Cut the strawberries, crush them in a food processor then start to cook them.
Add the gelatine then let it cool.
Put the mascarpone in a bowl and beat with a mixer.
Add the sweetener and vanilla aroma.
Put the white chocolate in a heat proof bowl. Place bowl over a saucepan of simmering water.
Make whipping cream from the cream.
Mix the white chocolate, mascarpone and strawberry gelatine together.
Add the whipped cream and stir well.
Put it in the fridge for 30 minutes.
Cut the strawberries to slices for the inside of the cake.
Add 1/3 of the cream to the bottom pastry and put the strawberries on the cream.
Then put another pastry layer on and cream again.
If you have cream left you can put it on the side of the cake.
Put fresh strawberries on the top with fresh mint leaves.
Leave it in the fridge for one night.
This post is also available in:
Magyar (Hungarian)
