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
