Strawberry Cake (No Bake)
6 servings
100 minutes
No-bake strawberry cake is a true embodiment of tenderness and freshness. This dessert, inspired by European traditions, combines the airy texture of mousse with a crunchy base of chocolate cookies. The history of such cakes traces back to the art of making no-bake cheesecakes, where the harmony of ingredients creates an exquisite flavor. The creamy filling made from strawberry yogurt, cottage cheese, and cream, complemented by pieces of fresh strawberries, gives the dessert a refined sweetness and a slight tanginess. The gelatin structure allows the cake to maintain its perfect shape, making it not only delicious but also aesthetically pleasing. This cake will be an ideal addition to summer evenings or festive tables, delighting with its refreshing taste and pleasant texture.
1
Take all products out of the fridge in advance, except for the cream, so they are at room temperature.
2
Line the bottom and sides of a 19 cm diameter springform pan with parchment paper. Crush the cookies (you can use regular cookies instead of chocolate ones and add 1 tablespoon of cocoa to the crumbs), mix in the butter in parts, press the mixture firmly into the bottom of the pan, and refrigerate.
- Clarified butter (ghee): 60 g
- Chocolate cookies: 150 g
3
Dissolve gelatin thoroughly in hot (but not boiling) milk, then cool the mixture to room temperature.
- Milk: 50 ml
- Gelatin: 2 tablespoons
4
In a bowl, mix yogurt, cottage cheese, and sugar with a mixer until the sugar dissolves, then add strawberries cut into small cubes, stirring, pour in the gelatin in a thin stream, mix well, and place the mixture in the refrigerator for about 30 minutes until the jelly starts to set slightly.
- Strawberry yoghurt: 300 g
- Soft curd cheese: 200 g
- Sugar: 100 g
- Strawberry: 250 g
5
Whip the cream into a fluffy foam, take the jelly out of the fridge, mix until smooth, add the cream, gently mix, and pour the finished mousse into a form on a cookie base.
- Whipping cream 33%: 200 ml
6
Put the cake in the fridge overnight until fully set.
7
Decorate the finished cake with sliced strawberries and grated chocolate.
- Strawberry: 250 g
- Chocolate cookies: 150 g
