Summary

Ingredients

For the ground:

• 150 g shortbread biscuit (s), crumbled
• 25 g suar
• 75 g butter, melted
• 0.25 teaspoon ¼ cinnamon
• Fat for the shape

For the filling:

• 450 g cream cheese
• 200 g mascarpone
• 140 g suar
• 2 packs vanilla sugar
• 15 g cornstarch
• 4 large egg (s)
• 0.5 ½ lemon (s), untreated, remove the grated zest
• 15 ml lemon juice
• 1 pinch (s) salt

For painting:

• 100 g crème fraîche

For covering:

• 500 g strawberries
• 30 ml strawberry juice
• 3 sheets gelatin
• 50 grams sugar

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Instructions

1. Preheat the oven to 175 ° C top / bottom heat.
2. Mix the biscuit crumbs with sugar, cinnamon and butter and spread on the bottom of a greased springform pan. Press everything down well. Bake for about 10 minutes. Take out and let the bottom cool in the pan.
3. Stir the cream cheese with sugar and vanilla sugar until the sugar has dissolved. Stir in the mascarpone and cornstarch. Gradually add the eggs, lemon zest, lemon juice and salt. Spread the cream on the biscuit base.
4. Bake on the second rack from the bottom for approx. 50 - 60 minutes, if necessary cover with aluminum foil at the end of the baking time. Switch off the oven and let the cake rest in it for another 60 minutes. Take out and let cool in the mold.
5. Spread the crème fraîche on the cake. Cover and place in the refrigerator overnight.
6. Soak the gelatine in a little cold water. Wash, clean and chop the strawberries. Cook half of the strawberries with sugar and strawberry juice for about 3 minutes. Stir constantly, then puree with a hand blender and let cool down a little. Add the remaining strawberries. Dissolve the soaked gelatin and add to the berries. Spread the strawberry mixture on the cake and let it set in the refrigerator.