INGREDIENTS
- 200 g wholemeal butter cookies
- 150 g Butter
- 200 g Cream
- 600 g Cream cheese
- 1 Tb lemon juice
- 100 g Sugar
- 10 cl Milk
- 2 tsp. agar-agar, alternatively gelatine
- 50 cl XUXU
- 400 g strawberries
- Freezer bag, rolling pin, baking paper
PREPARATION
The day before, put cookies in a freezer bag, crumble finely with a rolling pin. Cut butter into small cubes. Knead cookie crumbs and butter vigorously.
Cover the bottom of the springform pan with baking paper and clamp it in the springform pan rim. Pour the cookie mixture on top, spread evenly and press down firmly. Refrigerate.
Whip the cream with the beaters of a hand mixer until stiff and also refrigerate.
Mix cream cheese, lemon juice and 80 g sugar.
In a saucepan, combine milk with 1 lightly heaping teaspoon agar agar and bring to a boil. Remove from heat, add 2 heaping tbsp cream cheese mixture and stir until smooth. Add mixture to remaining cream cheese mixture, stir in quickly. Fold in the cream, spread the mixture over the batter and smooth it out.
Mix half of the XUXU in a saucepan with the remaining agar agar and sugar, bring to a boil and simmer briefly. Remove from the heat, pour in the remaining XUXU and let the mixture cool to lukewarm.
Slowly run the fruit mixture over the back of a spoon onto the cream.
Cover the cake and place it in the refrigerator overnight.
The next day, wash, clean and halve the strawberries. Top the cake with the strawberries and serve.
