Summary

Ingredients

For the dough:

• 200 g flour
• 1 teaspoon, heaped baking powder
• 100 g suar
• 1 packet vanilla sugar
• 100 g butter
• 1 egg (s)

For covering:

• 800 g strawberries
• 500 grams kefir
• 10 sheets gelatin
• 200 g cream
• 100 g suar
• 1 packet vanilla sugar
• 1 lemon (s), juice it

For decoration:

• Chocolate sprinkles
• some biscuit (s) (mikado sticks)

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Instructions

1. Knead crumble from the dough ingredients. Pour into a 26 cm springform pan and press down well. Bake at 180 degrees for 15 minutes. Let the base cool down well and place the cake ring around it.
2. Clean the strawberries. Sort out about 200 g small strawberries for the topping and put a few strawberries away for decoration. For the edge, cut the nicest strawberries in half and place on top. Spread the rest on the floor.
3. Whip the cream with vanilla sugar and chill. Soak 7 sheets of gelatine. Mix 300 g kefir, 80 g sugar and lemon juice. Squeeze out the gelatine and dissolve it. Mix some of the kefir mass with the dissolved gelatin to equalize the temperature. Then stir this into the kefir mixture and fold in the cream. Spread the cream on the strawberries and chill.
4. Soak 3 sheets of gelatine. Puree the remaining strawberries with the kefir and sugar. Squeeze out the gelatine, dissolve it and stir it into the strawberry mixture. Spread the topping on the kefir cream. Chill for 5 hours.
5. Garnish with strawberries, chocolate sprinkles and mikado sticks for decoration.