Curd Cheese and Cream Cake with Strawberry Topping

For the curd cheese and cream cake with strawberry topping, finely chop the roasted almonds. Finely crumble butter cookies, finely grate chocolate with 70% cocoa content.

Melt the butter, add the almonds, cookie crumbs and chocolate shavings and knead. Lightly grease a 20 cm diameter springform pan. Spread the almond-crumb mixture on the bottom.

Spread with a tablespoon to form a firm base and chill. Clean the fresh strawberries and cut them into small pieces. Whip the cream until stiff and chill.

Place curd in a bowl and mix with powdered sugar and vanilla sugar until creamy. Mix in strawberry pieces. Soak gelatine in cold water for 4 minutes. Warm 50 ml orange liqueur or orange juice slightly.

Squeeze gelatine, dissolve in it and stir into the curd mixture. Carefully fold in whipped cream. Spread the cream on the cake base and smooth it down.

Cover the cake with plastic wrap and refrigerate for 4 hours. Wash, dry and cut strawberries and arrange them on top of the curd filling.

Prepare cake glaze, according to package directions with water and fruit juice and carefully spread over strawberries with a small ladle. Refrigerate the cake for at least 4 hours, preferably overnight.

After chilling time, loosen from the edge of the mold with a knife, open the cake hoops, gently lift off, decorate as desired and enjoy.

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