- 1 package of Selga caramel-flavoured biscuits
- 100 g butter
- 200 ml whipping cream
- 0.5 dl sugar
- 400 g of Farmi creamy strawberry yoghurt
- 500 g ricotta
- 2 dl crushed strawberries
- 20 g gelatine powder
- Vana Tallinn liqueur
- Roasted almond flakes
Soak whole strawberries (enough to cover the base of the torte and decorate it) in the liqueur for at least 4 hours. Crush the biscuits in either a food processor or with a rolling pin, mix with the melted butter and press into the bottom of a 24 cm cake tin. Then you can put the tin with the base into the fridge to set.
Swell the gelatine in a small amount of water and dissolve it. Whip the cream with sugar, add the yoghurt, curds and crushed strawberries and mix until smooth. Pour the dissolved gelatine carefully into the mixture, stirring constantly.
Spread a few spoonfuls of the cream on the biscuit base. Arrange a part of the strawberries that been soaking in the liqueur either around the base or all over the base (you can add the liquid to the cream). Spoon the slightly set cream carefully on the berries (if you do it suddenly, the artistically arranged strawberries might pop up or change places). Use a spoon to spread the cream evenly and put the tin to the fridge to set. You can decorate it with the rest of the strawberries already in an hour or two – once the cream has set too much, the strawberries you put on it may slide off when you serve the cake. The cake should be refrigerated for a total of 3–4 hours before serving.