No-Bake Strawberry Cocoa Cake
·Prepare the pan
Get a springform cake pan ready, about 26–28 cm in diameter. Line the base and sides with baking paper.
Make the cookie base
Put all the cookies 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.
Warm the cream and stir in the gelatin
Warm the whipping cream. It shouldn't boil, but it should be hot. Whisk in the gelatin until there are no lumps 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.
Pour in the cream and whip together
Slowly pour in the lukewarm cream. Keep the mixer running on low speed the whole time so no lumps form in the cream mixture. Once all the cream is incorporated, increase the speed and whip everything together thoroughly.
Prepare the strawberries
While the cream is whipping, cut three-quarters of the strawberries into small cubes. Slice the rest of the strawberries.
Layer the cake
Pour the finished cream into the pan – first half of it. Scatter all the diced strawberries over this layer. Cover with the second half of the cream.
Decorate and chill
Smooth the top of the cream and "plant" the strawberry slices into it. Dust the surface with cocoa and let it chill in the fridge for at least 10–12 hours.
