Strawberries are really starting to mature fast in my garden so it is time for yet another strawberry dessert. In the summer, my favourite thing to eat is cheesecake. It is so relaxing to take it out of the fridge and eat it with a cup of coffee on my balcony. It was very hot the past couple of days so I decided to make it and since I have so many strawberries now, I used them as well. I didn’t want to add too much sugar to the curd to it was not very sweet but the strawberry glaze was compensating for the lack of sweetness. I hope you will like it.
Cheers
Suzanah
Ingredients:
Steps:
1. Separate the whites and yolks and beat the yolks until a nice foam. Then add sugar very slowly and whip mixture some more until smooth and shiny. Then add yolks one by one and whip everything until well combined.
2. Sieve flour together with the cocoa powder and fold gently with a spatula until well combined. Then bake everything at 165oC for 25-30 minutes.
3. When cake is finished baking take it out of the oven and drop it on the floor (this is essential for equal separation of moisture within the cake). Then set it aside until it cools down and if possible for couple hours. Optionally you can remove the top layer.
4. When the cake is cooled down. Whip the cream, then add curd and sugar and mix everything together until nice smooth mixture. Soak the gelatin in a spoon or two of milk or water and heat it up until it melts. Then add the gelatin to the cake while constantly mixing with a mixer to make sure that it is spread evenly within the curd.
5. Put the ring back on the cake spread some curd on the bottom and arrange strawberries on top of the cake. Then place remaining curd on top of the strawberries and place it in the fridge.
6. Prepare the strawberry glaze by blending the strawberries and sugar together, optionally you can add gelatin to it to make it thicker. Glaze the cake and if you added gelatin to strawberries then let it set or if not then it is ready to be eaten.
Enjoy!!
