(26 cm spring-form tin)
6–8 slices of Malax Loaf
50 g soft unsalted butter
Grind Malax Loaf slices into crumbs in a blender.
Add the soft butter, making sure that the mixture remains crumbly, but is also firm enough to be formed into a base.
1 l cream
400 g strawberry purée or strawberry jam
200 g icing sugar
4 gelatine leaves
Soak the gelatine leaves in cold water.
Put 0.5 dl of strawberry purée in a saucepan and heat carefully (do not bring to boil).
Dissolve the soaked gelatine leaves in the heated strawberry purée.
Line the spring-form tin with baking parchment.
Press the crumb mixture firmly down all over the base of the tin.
Whisk the cream and sugar into light whipped cream.
Mix the strawberry purées together and carefully add 1/3 of the whipped cream.
Add the rest of the whipped cream and spread the mixture over the crumb base.
Allow to set in the fridge for approx. 6 hours.
This cake can be frozen.
Decorate the cake with strawberries and Malax Loaf crumbs.