Chocolate crossie heart with strawberry-vanilla cream

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25 g Almond sticks
1 (à 100 g) Bar of dark and whole milk chocolate
80 g Cornflakes
400 g Strawberries
300 g double cream cheese
2 EL Sugar (approx. 15 g each)
2 packet vanillin sugar
1 EL Lemon juice
2 EL Strawberry jam (approx. 30 g each)
30 g Cooking binder without cooking
250 g whipped cream
Strawberry halves and white chocolate hearts
aluminum foil and oil

60 min uten

easy

1.: Toast the almond sticks in a pan without fat until golden brown. Take out of the pan and let cool down. Roughly chop the chocolate and let it melt in a hot water bath. Fold 60 g corn flakes and almond sticks into the chocolate. Line a baking sheet with aluminum foil and brush with oil. Place a heart-shaped cake ring (approx. 24 cm Ø) on top and spread the cornflakes mixture on it and smooth it out. Let it become solid. Clean and wash the strawberriesand cut in half. Put in a tall bowl and puree with a hand blender. Mix the cream cheese, sugar, vanilla sugar, lemon juice and strawberry jam with the whisk of the hand mixer. Add the mashed strawberries and thickeners and stir in. Mix again after approx. 5 minutes. Whip the cream until stiff and fold into the strawberry cream. Place the cake base and ring on a cake plate. Spread the cream on the cake base and smooth it out. Let it set in the refrigerator. Remove the cake ring. Decorate the surface of the heart with the remaining cornflakes and, if you like, with strawberry halves and chocolate hearts. Makes around 12 pieces
2.: Waiting time approx. 30 minutes

1 Portion approx.:

310 kcal
1300 kJ
5 g protein
20 g fat
26 g carbohydrates

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