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Recipe by
A no-bake cake, striking, delicious, and gluten-free!
Portion: the weight of the ingredients divided by 6 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
Step 1 of 9: Cut the strawberries into cubes, season them with sugar and lemon zest, and let them macerate.
Step 2 of 9: In a bowl, whip the cream with the mascarpone and powdered sugar until you obtain a nice firm cream.
Step 3 of 9: After draining the strawberries, mix their juice with the milk.
Step 4 of 9: Lightly dip the ladyfingers in the milk and arrange them in a circle in a 24 cm springform pan, then cover the base with the soaked biscuits as well.
Step 5 of 9: Pour in a layer of cream about 1 cm thick and cover with strawberries and white chocolate chips.
Step 6 of 9: Repeat the layering with soaked ladyfingers, strawberries, chocolate chips, and cream.
Step 7 of 9: Level the last layer and garnish the surface by creating roses with the remaining cream.
Step 8 of 9: Decorate with fruit and chocolate chips.
Step 9 of 9: Let the cake rest in the fridge for two hours before serving.
In summary: Not suitable for vegans · Contains lactose · Contains nickel · Allergens detected: Eggs and Milk and dairy products
In gray: not detectedDetected
| Average values | Per serving332 g · 1 of 6 | Per 100 g |
|---|---|---|
| Energy | 3,469 kJ829 kcal | 1,046 kJ250 kcal |
| Fat | 53.83 g | 16.23 g |
| of which saturated fatty acids | 30.68 g | 9.25 g |
| Carbohydrates | 76.35 g | 23.02 g |
| of which sugars | 51.77 g | 15.61 g |
| Fibre | 2.39 g | 0.72 g |
| Protein | 13.47 g | 4.06 g |
| Salt | 0.13 g | 0.04 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
