Topping

Summer cake with wild strawberries and lime

30 minutes + cooling

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Food Gelly in Powder 90g
Food Gelly in Powder 90g Buy now
Wild Strawberry Top 225g
Wild Strawberry Top 225g Buy now
Summer cake with wild strawberries and lime

Ingredients

(Services 4/6)

For the base 

  • 60 g cashews 
  • 150 g dates 

 
For the filling 

  • 250 g fresh cream 
  • 50 g icing sugar 
  • 150 g fine ricotta 
  • 130 ml Top Wild Strawberry 
  • zest of 1 lime 
  • 10 g gelatine powder 
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Preparation

  • For the base 

  • Chop the cashews and dates together to form a wet mixture, then use a spoon to press into the bottom of the baking tray covered with baking paper to size to create a thin, even layer. 

 

 
For the filling 

Mix ricotta and icing sugar in a bowl, then whip the cream to form soft peaks and set aside. 

Heat the Top Wild Strawberry and add the Gelatine  
Powder, stirring to dissolve completely. 

Add the lime zest to the Top Wild Strawberry, followed by a  
tablespoon of the ricotta and icing sugar mixture. Once it has cooled slightly, add the remaining ricotta. 

Fold in the remaining cream gently, working from  
bottom to top with a spatula. 

Pour into the cake tin and leave to cool for 2-3 hours. Garnish with Top Wild Strawberry and a thin slice of lime. 

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