Serves 1
Directions
- 1Mix digestive biscuits and butter in a bowl and stir evenly.
- 2Pour the mixture into a 6-inch mold and compact it.
- 3Keep the mold in the refrigerator for later use.
- 4Carve kiwi fruit into leaf shapes and prepare strawberry slices.
- 5Attach the kiwi leaf shapes to the edge of the mold.
- 6Mix cream cheese and granulated sugar in a bowl and stir evenly.
- 7Add light cream, vanilla extract, and a little lemon juice to the cream cheese mixture and mix well.
- 8Soak gelatine sheets in warm milk.
- 9Pour the gelatine mixture into the yogurt paste and stir evenly.
- 10Pour the mixture into the mold and freeze for more than half an hour.
- 11Attach strawberry slices and whole strawberries on top of the frozen mixture.
- 12In a pot, combine clear water, granulated sugar, and a little lemon juice. Stir over low heat until warm.
- 13Add gelatine sheets to the pot and stir until dissolved.
- 14Pour 1/3 of the liquid over the strawberries and freeze in the refrigerator until solid.
- 15Pour in the remaining liquid and refrigerate overnight.
- 16The super beautiful tulip cake is ready to be cut and tasted.
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
- Strawberry slices
- Kiwi fruit carved into the shape of a leaf
- 400 g clear water
- 65 g granulated sugar
- lemon juice
- 10 g gelatine sheets
Equipment
bowlspatula6-inch moldwhiskpotstove
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