Serves 1
Directions
- 1Pour melted butter into crushed digestive biscuits.
- 2Stir the mixture evenly.
- 3Pour the biscuit mixture into a 6-inch mold and compact it.
- 4Keep the compacted biscuit base in the refrigerator for later use.
- 5Prepare strawberry slices and kiwi fruit carved into the shape of a leaf.
- 6Attach the kiwi leaf shapes to the edge of the mold.
- 7Combine cream cheese and granulated sugar in a bowl.
- 8Stir the cream cheese and sugar evenly.
- 9Add light cream, vanilla extract, and a little lemon juice to the cream cheese mixture.
- 10Whisk until evenly mixed.
- 11Soak gelatine sheets in warm milk.
- 12Stir the gelatine and milk until dissolved.
- 13Pour the gelatine mixture into the cream cheese paste and stir evenly.
- 14Pour the yogurt paste into the mold and freeze for more than half an hour.
- 15Attach strawberry slices and whole strawberries on top of the frozen yogurt layer to form tulip shapes.
- 16Combine clear water, granulated sugar, and a little lemon juice in a saucepan.
- 17Stir over low heat until warm.
- 18Add gelatine sheets to the warm liquid and stir until dissolved.
- 19Pour 1/3 of the liquid over the strawberries and freeze in the refrigerator until solid.
- 20Pour in the remaining liquid and refrigerate overnight.
- 21The super beautiful tulip cake is ready to be cut and served.
Ingredients
- 70 g digestive biscuits
- 30 g butter
- 150 g cream cheese
- 40 g granulated sugar
- 120 g Light cream
- 3 g Vanilla extract
- lemon juice
- 50 g warm milk
- 8 g gelatine sheets
- 400 g clear water
- 65 g granulated sugar
- 10 g gelatine sheets
Equipment
bowlspoon6-inch moldcompactorplatewhisksaucepan
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