Kama cream torte with strawberries, oat biscuits and almonds

Oat biscuits:

  • 100 g butter
  • 100 g oat flour
  • 100 g wholemeal spelt flour
  • 50 g Demerara sugar
  • 1 tbsp milk
  • 0.5 tsp baking soda
  • 0.25 tsp citric acid
Mix all the ingredients together into a smooth ball of dough and refrigerate for half an hour. Roll the dough on a baking tray covered with parchment paper. You can also make small biscuits but for this cake the biscuits have to be crushed to make the base, so you can bake them in one piece.


  • 150 g oatmeal biscuits
  • 50 g almonds
  • 80 g butter
Crush the almonds and then the biscuits in a food processor. Add the melted butter, line the bottom and sides of a springform pan with parchment paper and press the biscuit crumbs into the bottom of the pan.


  • 500 g natural yoghurt
  • 500 g sour cream
  • 100 g kama
  • 200 g Demerara sugar
  • 18 g gelatine
  • 1 dl water
  • 300 g strawberries
Mix the yoghurt with the sour cream and sugar and whisk until the sugar has melted. Let the gelatine swell in the cold water and heat over low heat until it is completely melted. Stir the kama and gelatine into the cream mixture. Halve the strawberries and line the base with them, with the cut side against the tin. Strawberries are juicy and will stay in place easily. Pour the cream into the tin and refrigerate overnight. Decorate with strawberries.