Strawberry cake
150 g Trias Ametllas almond cookies
3 tbsp margarine
Filling
2 egg yolks
½ dl vanilla syrup
2 cans (200 g) neutral fresh cheese
2 dl cream
250 g fresh strawberries
4 tbs honey
1 tsp cardamom
4 gelatine leaves
Decoration
250 g fresh strawberries
Flowers and petals
Let the gelatine leaves soak in cold water for 10 minutes.
Process the cookies in a blender and add the melted fat. Line a 22
cm round cake tin with greaseproof paper. Press the cookie dough
into the tin and leave to rest in a cool place for at least 30
minutes.
Mash 250 g strawberries with honey. Stir the egg yolks with vanilla syrup until frothy. Whip the cream and cardamom in another bowl and add vanilla syrup. Fold the fresh cheese with the eggs. Add the mashed strawberries and whipped cream to the cheese and eggs and stir until smooth. Squeeze the water out of the gelatine leaves and melt them with a spoonful of vanilla syrup. Pour the gelatine into the cheese-egg-strawberry mix, and stir continuously - do not use an electrical blender. Tip the mixture into the lined tin and store cool for at least 5 hours. Split the remaining strawberries and decorate the cake. If desired a gel topping can be made by using pectin and juice.