Pastel fácil sin horno con galletas y fresas
Serves 1
Directions
- 1Spread cream on a wooden board.
- 2Spread cream on a wooden board.
- 3Spread cream on a wooden board.
- 4Place cookies with cream on top of each other in a row.
- 5Place cookies with cream on top of each other in a row.
- 6Place cookies with cream on top of each other in a row.
- 7Put some cut strawberries.
- 8Put some cut strawberries.
- 9Put some cut strawberries.
- 10Spread cream on top of the cookies.
- 11Spread cream on top of the cookies.
- 12Spread cream on top of the cookies.
- 13Decorate the cake with cream, Biscoff cream and strawberries.
- 14Decorate the cake with cream, Biscoff cream and strawberries.
- 15Decorate the cake with cream, Biscoff cream and strawberries.
Ingredients
- 180 g galletas tipo Lotus
- 180 g galletas tipo Lotus
- 180 g galletas tipo Lotus
- 200 g queso crema
- 200 g queso crema
- 200 g queso crema
- 40 g azúcar
- 40 g azúcar
- 40 g azúcar
- 8 g azúcar de vainilla
- 8 g azúcar de vainilla
- 8 g azúcar de vainilla
- 24 g estabilizador de crema
- 24 g estabilizador de crema
- 24 g estabilizador de crema
- 500 ml crema para batir
- 500 ml crema para batir
- 500 ml crema para batir
- 50 g fresas
- 50 g fresas
- 50 g fresas
- almendras fileteadas
- almendras fileteadas
- almendras fileteadas
- 100 g crema de galletas Lotus (Biscoff)
- 100 g crema de galletas Lotus (Biscoff)
- 100 g crema de galletas Lotus (Biscoff)
- fresas frescas
- fresas frescas
- fresas frescas
Tips
- Refrigerate for at least 6 hours (best if overnight) for the cookies to soften.
- Heat the cookie cream in a saucepan over low heat until liquid; stir constantly as it melts quickly.