A simple and easy-to-make cake that does not require baking and has excellent nutritional value.

ingredients

Maltā kafija Paulig Classic 500g

6 Pilngraudu tortiljas "Well Done" (370 g)

400 grami Zemenes

Maltā kafija Paulig Classic 500g

100 grami Karameļu pudiņš "Ehrmann"

400 grami Vājpiena biezpiens "Annele Amfora"

25 grami Želatīns

100 grami Ūdens

Saldinātājs pēc izvēles

Maltā kafija Paulig Classic 500g

200 grami Piens

25 grami Sausais piens 1%

25 grami Kakao 11%

8 grami Želatīns

Saldinātājs

Vanilīns

Saldinātājs pēc izvēles

preperation

1. Prepare the creamAll products must be at room temperature!

2.  Put the pudding and curd in a bowl. Add sweetener as needed and mix everything into a smooth cream.

3. Pour gelatin with water and swell.

4. Cut the edges of the tortillas so they are all the same size.

5. Slice the strawberries into strips.

6. Dissolve the gelatin in hot water or in a microwave (with pulses: 10 seconds at a time) and add to the cream. Be very careful not to make it too hot. Do not boil. Mix everything and set aside to allow it to thicken slightly. 

7. Place the tortilla on the base. Place a metal pastry ring around it, lined with acetate foil on the inside. Tighten the ring to the size of the tortilla.

8. Spread 1/6 of the partially set cream (~240-250 g) and place 100 g of strawberries on the first tortilla.

9. Place another tortilla on top and repeat the previous steps. Repeat the process with the remaining tortillas. Place strawberries only on every other layer.

10. Cover the cake with cling film and put it in the fridge to stiffen.

11. Take it out of the fridge in the morning and decorate as desired. I poured cocoa icing over it and decorated it with berries. 

12. Pour 50 g of milk into a bowl, add 8 g of gelatin and leave to swell.

13. Pour the remaining 150 g of milk into another bowl, add the powdered milk and stir to allow the powdered milk to "soak" a little.

14. Add cocoa, sweetener, vanilla and stir with a pastry whisk until the mixture thickens slightly.

15. Add the swollen gelatin to the hot cocoa mixture and stir until it dissolves and the icing is smooth. Pass the icing through a strainer to ensure it is smooth and lump-free. Cover the icing with cling film so that it touches the warm mixture (this will prevent it from forming a skin as it cools). Set aside to cool and wait until the icing has cooled to 30-32 °C.

16.  When the icing has cooled, remove the cake from the fridge and cover it with the icing. Decorate as desired.