Did it work out?
One click, and we know how the recipe works in a real kitchen.
Cooking
No-Bake Strawberry Cake with Cocoa
· 8 servings
Prepare the pan
Prepare a springform cake pan, 26–28 cm in diameter. Line both the bottom and sides with baking paper.
Biscuit base
Put all the biscuits and the coconut fat into a food processor. Blend together until you get a compact mixture. Spread this mixture over the bottom of the pan and press down firmly.
Heat the cream and stir in the gelatine
Heat the whipping cream. It shouldn't boil, but it should be hot. Whisk in the gelatine until there are no lumps left in the cream. Let it cool slightly.
Whip the mascarpone
Put the mascarpone into a stand mixer fitted with the whisk attachment. Sweeten with sugar, add the vanilla seeds, and whip until smooth.
Pour in the cream and whip together
Slowly pour in the lukewarm cream. Keep the mixer running on a low speed the whole time so no lumps form in the cream mixture. Once all the cream has been incorporated, increase the speed and whip everything together thoroughly.
Prepare the strawberries
While the cream mixture is whipping, cut three-quarters of the strawberries into small cubes. Slice the rest of the strawberries.
Layering
Pour the finished cream mixture into the pan — first half of it. Scatter all the cubed strawberries over this layer, then cover with the remaining half of the cream mixture.
Decorating and chilling in the fridge
Smooth the surface of the cream and press the strawberry slices into it. Dust the top with cocoa and let the cake chill in the fridge for at least 10–12 hours.