Erfrischende Erdbeer-Zitronentorte (ohne Backen!)

Birgit (bakes) is whipping up a refreshing strawberry-lemon cake today, perfect for summer! ▬ Ingredients ▬▬▬▬▬▬▬ Crust: 200 g ladyfingers 150 g soft butter 100 g ground almonds 1 tbsp water Filling: 150 g sugar 1/2 packet vanilla sugar 1 packet lemon gelatin dessert mix 125 ml water 100 ml lemon juice 500 ml heavy cream 250 g cream cheese 750-1000 g strawberries 1 tbsp roasted almonds Lemon balm Lemon zest ▬ Recipe ▬▬▬▬▬▬▬▬ First, wash the strawberries and set three aside for later decoration. Then halve the remaining strawberries. For the base, crush the ladyfingers. Place them in a freezer bag and crush them, for example, with a rolling pin. Put the crumbs in a bowl with the tablespoon of water, the ground almonds, and the softened butter. Then, knead everything together with your hands to form a dough. Now take a cake plate and a 26 cm diameter cake ring and lightly grease both with rapeseed oil so the cake will release easily later. Press the base mixture into the cake ring and smooth it out with the palm of your hand. Wash your hands with cold water beforehand; this will make pressing it down easier. Then, cover the base with half of the strawberries. Next, prepare the lemon gelatin: Put the powder, two tablespoons of sugar, and 125 ml of water into a small saucepan. Stir well and heat the mixture briefly (do not boil). Then, set the saucepan aside to cool. Would you like to make the lemon gelatin? Pour 400 ml of the 500 ml of cream into another bowl. Whisk until stiff peaks form, then add the cream cheese. While continuing to whisk, slowly add the lemon juice. Then add the remaining sugar and half a packet of vanilla sugar. Next, add the cooled gelatin dessert mix. Stir everything well again. Finally, gently fold in the remaining cream from the other bowl. Pour the mixture over the strawberries and smooth the surface. The cake now needs to chill in the refrigerator for 3-4 hours to set. Afterward, arrange the remaining strawberries on top of the cake. Whip the remaining 100 ml of cream until stiff peaks form and transfer it to a piping bag. Pipe the whipped cream around the sides of the cake. Cut the three remaining strawberries into 12 small pieces and arrange them around the sides of the cake (for 12 slices). Place a lemon balm leaf on every other slice. Next, sprinkle the chopped almonds in the center and finally, place a few lemon zest strips on top of the whipped cream. Pull the cake ring upwards and hope it stays upright :-). I'm keeping my fingers crossed for you! Have fun baking! Yours, Birgit Music: Santo Rico by Twin Musicom is licensed under a Creative Commons Attribution license (https://creativecommons.org/licenses/.... Artist: http://www.twinmusicom.org/ Life of Riley by Kevin MacLeod is licensed under a Creative Commons Attribution license (https://creativecommons.org/licenses/.... Source: http://incompetech.com/music/royalty-... Artist: http://incompetech.com/