Summer is knocking at South Africa’s doorsteps therefore it’s time to indulge in some cool delicacies.
This Strawberry cake is best had chilled. There is No need to bake, just set in the refrigerator and enjoy for dessert.
DIFFICULTY: MEDIUM PREP TIME: 3 HOURS SERVES: 6
- 400 grams shortbread biscuits.
- 200 grams melted butter
- 400 grams vanilla yoghurt
- 2x 385 ml condensed milk
- 250 ml cream
- 10 ml vanilla essence
- 125 ml warm water
- 20 grams gelatin powder
- 3 nectarines
- Maple syrup
In a food processor, blend the biscuits into small crumbs.
Slowly add melted butter to the crumbs and press the mixture into a greased cake tin.
Refrigerate the base for 25 minutes.
In a bowl, mix vanilla yoghurt, condensed milk, cream and vanilla essence until smooth.
Dissolve the gelatin in the warm water and add it to the yoghurt mixture.
Pour the yoghurt mixture in the cake tin and set in a fridge for 2&1/2 hours.
Add cut strawberries and nectarines for topping. Drizzle with maple syrup and enjoy.