- 170 g plain flour
- 80 g almond flour
- 65 g caster sugar (superfine white sugar)
- 125 g butter
- 1 whole egg
- 250 g cream cheese (Crème Bonjour)
- 250 ml whipping cream (35%)
- 20 g caster sugar (superfine white sugar)
- 200 g sweet curds
- 16 g gelatine
- Juice and zest of half a lime
- 1 whole banana
- 500 g strawberries
To prepare the base, beat the butter with sugar, add the egg, flour and almond flour while beating at a low speed. Mix until the batter is smooth. Roll the dough thin and line a 28 cm cake tin with it. Bake for 10–15 minutes at 180 °C. Let it cool and prepare the filling.
Whisk the whipping cream and sugar until stiff peaks form. Mix the cream cheese and condensed milk together in a larger bowl, add the lime zest and juice. Purée the banana in a mixer and add it to the cream cheese mixture. Let the gelatine swell in a small amount of cold water. Add the whipped cream to the cream cheese mixture and finally heat the gelatine over a hot-water bath and stir into the mixture. Place the cake in a fridge to set and cover with fresh strawberries. Serve cold.