KATRIN PRESS
Author

Pretty strawberry stripe cakes on a nutty base

Makes 8–10 cakes (6 cm in diameter and height)

Base:

  • 240 ml almonds
  • 120 ml walnuts or cashews or a mix of them
  • 180 ml dates
  • ¼ tsp sea salt

Pink bottom layer:

  • 150 ml natural yoghurt
  • 2 tbsp sugar 2 tbsp unsweetened curds or ricotta
  • 200 ml whipping cream (35%)
  • 2 tbsp sugar
  • 1 tsp vanilla sugar
  • 1.5 dl strawberry purée
  • Ca. 15 g gelatine (or according to the instructions on the package)
  • 1 cup of strawberries

Red middle layer:

  • 250 ml strawberry purée
  • 1 tbsp sugar 10 g gelatine (or according to the instructions on the package)

Panna cotta layer on top:

  • 200 ml whipping cream
  • 50 ml sugar
  • 1 vanilla pod
  • 100 ml natural yoghurt
  • 1 rounded tsp gelatine (or according to the instructions on the package)

Cut the dates into smaller pieces and measure the nuts into a food processor. Grind both until the mixture turns into even-sized crumbs that feel sticky between your fingers. If the mixture is not sticky enough, you can add 1–2 tsp water or syrup. Press the nut mixture with a teaspoon and/or fingers in a 0.5 cm thick layer into the bottom of two tins. Put the tins into the fridge. For the first layer, mix natural yoghurt with 2 tablespoons of sugar and curds. Lightly whisk the cream and 2 tablespoons of sugar and vanilla sugar. Purée some of the strawberries and add to the yoghurt and curd mixture. Let the gelatine swell in cold water, and then heat it carefully, stirring continuously, until the gelatine dissolves. Allow to cool a bit. Then pour the gelatine in a fine stream into the yoghurt and curd mixture, stirring continuously. Finally combine the yoghurt and curd mixture with whipped cream. Chop the remaining strawberries and stir them into the filling. Spoon about 3–4 cm of filling into each mould. Then put the moulds into the fridge to set. This may take 1–4 hours. Test with your finger once in a while to see if it is already set. Start with the next layer only when the previous one has set. For the second layer, purée the strawberries and stir in the sugar. Soak the gelatine in cold water, then heat carefully, stirring continuously until the gelatine dissolves. Allow to cool. Then pour the gelatine in a fine stream into the strawberry purée and stir carefully and thoroughly. Allow to cool, stirring from time to time, until the purée has thickened and is no longer warm. Then pour a 1 cm layer into each mould. Put them back into the fridge. As this layer is thinner, it should take no more than an hour to set. When this layer has set, start with the final one. For the third layer, pour the cream and sugar into a pan. Halve a vanilla pod and scrape the seeds into the cream. Bring the cream with sugar and vanilla to the boil. At the same time, soak the gelatine in cold water. When the cream has boiled, remove it from the heat and add the soft gelatine. Dissolve the gelatine, stirring it into the hot liquid. Strain the mixture into a clean bowl, discard the vanilla pod and the mush left on the sieve (the seeds should go through the sieve). Cool the mixture to about body temperature, then pour in the yoghurt and beat thoroughly. Allow to cool, stirring from time to time until the sauce thickens and is no longer warm. Then pour a 1 cm layer into each mould. Put the moulds back to the fridge. The dessert is ready when the last layer has set. Open the moulds carefully and slide the cakes out. Decorate with fresh strawberries.