Take the strawberries (300 g) and cut them into small slices. Put them in a pot, adding sugar, and cook them on low heat until the sugar completely dissolves. Take the prepared mass to a blender and mix it until you have a viscous (thick) mass.
In a deep bowl put the whipping cream (200 g) and beat it with a hand mixer or egg mixer for about 3-5 minutes.
Add the previously prepared mass in the bowl (with strawberries) and mix well until a creamy mass is formed. Put the prepared cream in the freezer for about 15 minutes.
In a deep bowl (glass or metal) add the white chocolate (cut into small pieces) and add the whipping cream (150 g).
Put a pot of water on a low heat and place the bowl with white chocolate and whipping cream on it. Stir with a spoon until the white chocolate is completely melted and a homogeneous mass is formed.
In a deep bowl put the whipping cream (200 g) and beat it with a hand mixer or egg mixer for about 3–5 minutes.
Add the previously prepared mass in the bowl (with white chocolate) and mix well until a creamy mass is formed. Put the prepared cream in the freezer for about 15 minutes.
Meanwhile, put the biscuits (finely minced) in a deep bowl, add the melted butter, and mix it until a dough-like mass is formed (biscuits have absorbed all the butter).
In a round pan (where the side structure is flexible) add the mass of biscuits, and with the help of a spoon, spread evenly throughout the pan surface.
Add the cream (of white chocolate) over the biscuits layer, and gently spread it throughout the pan surface with the kitchen spatula.
Use the cream with strawberries in the same way.
Put the cake in the refrigerator for about 4–6 hours until the cream is clotted. Before serving, you can top the cake with strawberries (cut into slices).
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