Strawberry Cake with White Chocolate & Lime

Ingredients

• 30ladyfingers — approx. 200 g
• 850 gstrawberries — fresh, total
• 250 gmascarpone
• 200 gGreek yoghurt
• 250 mlwhipping cream
• 180 gwhite chocolate — total
• 50 gcaster sugar
• 6 leavesgelatine
• 1lime
• 1 tspvanilla extract

Method

1. 1

   Line the base of a 20 cm springform pan with baking paper. Place ladyfingers upright along the edge and cover the base with a single layer of ladyfingers.

2. 2

   Soak the gelatine in cold water for 5 minutes.

3. 3

   Purée 300 g strawberries and cut another 300 g strawberries into small pieces. Set aside 250 g for the topping.

4. 4

   Grate the lime and squeeze its juice.

5. 5

   Heat approximately 100 g of the strawberry purée without letting it boil.

6. 6

   Squeeze out the gelatine and dissolve completely in the warm purée. Mix with the remaining cold purée and let it cool to room temperature.

7. 7

   Melt 150 g white chocolate and let it cool for a few minutes.

8. 8

   Briefly mix mascarpone, Greek yoghurt, sugar, vanilla extract, zest of ½ lime, and 1 tbsp lime juice until smooth.

9. 9

   Mix in the melted white chocolate.

10. 10

    Mix in the cooled strawberry purée with gelatine.

11. 11

    Whip the cream until soft peaks form and carefully fold into the cream.

12. 12

    Fold 300 g strawberry pieces into the filling.

13. 13

    Spoon the filling into the pan and smooth the top.

14. 14

    Let it set in the refrigerator for at least 5 hours, preferably overnight.

15. 15

    Carefully remove the springform pan.

16. 16

    Distribute the remaining 250 g strawberries over the top.

17. 17

    Shave the remaining 30 g white chocolate over it and finish with a little bit of the remaining lime zest.