Strawberry Cake with Eggnog Cream

For the strawberry cake, line a cake pan (20 cm diameter) with baking paper. For the base, mix the crumbled slices with the melted butter.

Press the mixture onto the base of the cake tin and chill. For the cream, whisk QimiQ until smooth. Stir in the egg liqueur, sugar, lemon zest and juice. Quickly stir in the dissolved gelatine.

Allow the cream to set until it begins to gel. Then fold in the whipped cream. Pour the cream on the cake base and let it set in the refrigerator.

Cut the strawberries into slices and place them on top of the cream. Prepare the cake jelly according to the package instructions and pour it over the strawberries while they are still cold.

After the jelly has set, remove the cake from the mold.

Preparation Tip:

For children or people who do not like eggnog you can make the strawberry tart with vanilla yogurt, instead of eggnog.

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