Summary

Ingredients

For the ground:

• 25 ladyfingers (sponge fingers), finely crumbled
• 130 g butter, melt
• 100 g chocolate, bitter, rated

For covering:

• 400 g strawberries
• 250 g quark, (curd cheese) OR ricotta
• 10 ladyfingers (sponge fingers), finely crumbled
• 250 g sour cream
• 150 g whipped cream
• 100 g suar
• 6 sheets gelatin
• 3 tablespoon lemon juice
• 3 tablespoon rum
• 1 pack cake glaze, made according to the instructions
• Pistachios, for sprinkling

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Instructions

1. Mix the biscuit crumbs, chocolate and butter well in a bowl, press the mixture evenly onto the base of a prepared cake tin.
2. For the filling, stir well the ricotta (or curd cheese), sour cream, lemon juice, rum and sugar. Dissolve gelatine and stir into the mixture.
3. Whip the whipped cream until stiff and carefully fold into the ricotta mixture with the biscuit crumbs. Spread the filling on the cake base. Chill the cake for a few hours.
4. Wash the strawberries, cut in half and cover the cake tightly and thinly cover with the cake jelly. Sprinkle with chopped pistachios.