- 10–12 Digestive biscuits
- 50 g butter
- Ca. 0.5 kg strawberries (I used 50% wild and 50% garden strawberries)
- Grated zest and juice of 1 lime
- 1 can of sweetened condensed milk
- 2 tbsp rum
- 400 ml whipping cream
Crush the biscuits in a food processor and mix with the melted butter. Press into the bottom of a cake tin. Bake at 180 °C for about a quarter of an hour.
Purée the berries with the lime zest and juice, condensed milk and rum until smooth. Whisk the cream. Stir the berry mixture carefully into the whipped cream. Pour the mixture carefully to the base and put the cake into the freezer for at least three hours.
Take the cake out of the freezer about half an hour before serving. It is best to cut it with a knife that has been dipped into hot water – this way, the cut will look nice. I decorated my cake with wild strawberries and lemon balm leaves.
Idea: the book 500 kooki ja pirukat (500 cakes and pies)