Ingredients

(serves 12)

Cookie base

200 Ginger cookies, crushed to make fine crumbs

1/3 Cup butter, melted

Use a 17-20 cm Wide springform pan for this cake

Yogurt filling

½ Cup washed and chopped fresh strawberries

1 ¼ Sheets gelatin

Water

75 ml Milk

2 Cups double cream Greek yogurt

1 Cup beaten whipped cream, with stiff peaks

Method

  •  Mix the ginger cookie crumbs and butter in a small bowl until well mixed.
  •  Press the cookie mix down on the bottom of a springform cake pan (17-20 cm).
  •  Fill a small bowl with ¼ full of water, add the gelatin sheets, and let it soften for 15 minutes.
  • In a small pot heat the milk slowly, but do not boil, remove from the heat. Wring out the gelatin sheets and add it to  the milk, stir to dissolve. Set aside.
  •  Beat the cream until soft peaks form, gently fold the yogurt in.
  •  Blend the fresh strawberries until smooth, fold it gently into the yogurt & cream.
  •  Once the gelatin yogurt has slightly set, mix it into the yogurt-cream.
  • Pour the cream mixture on top of the cookie base, and place it in the fridge to set for 5 hours or overnight. Top with fresh strawberries and mint leaves.
  •  Enjoy this spring treat!

Comment recipe # 75

Having worked in the restaurant business for over 20 years, have provided me with ‘encyclopedias’ of ideas for dessert cakes! But how lovely to come across a recipe that not only blows your mind with its cloud-like texture, but also with it’s subtle, not to sweet flavour. I replaced the graham crackers from the original recipe with ginger biscuits, and I made my own strawberry sauce instead of using shop flavoured yogurt. While photographing this cake, I kept humming that wonderful song by the Beetles: ‘Let me take you down ’cause I’m going to strawberry fields, nothing is real and nothing to get hung about strawberry fields forever’

Marelie Winterbach