Strawberry Cake with Crumb Base

Place the biscuits in a freezer bag and crush into fine crumbs with a pastry roller. Knead the crumbs together with the softened fat and raspberry syrup, press into a cake springform pan (26 cm ø) and set aside to cool. Soak gelatine in cold water. Rinse and clean the strawberries. Grind powdered sugar and one third of the strawberries with the hand blender. Allow the dripping wet gelatine to melt at low temperature and stir into the strawberry puree, set aside to cool. Cut 2/3 of the strawberries into quarters and spread evenly on the cake base. Whip the cream until stiff. When the strawberry puree begins to gel, fold in double cream and sour cream or crème fraiche, then whipped cream. Spread the strawberry cream on the cake base. Refrigerate the cake for at least 4 hours. Before serving, garnish with strawberries as desired.

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