Philadelphia strawberry cake (cubes)

60 minutes

1.

Bottom of a springform pan ( 26 cm Ø) thinly with oil. Melt butter in a saucepan and let cool down a little. Put the cookies in a large freezer bag, close and mash into fine crumbs with a cake roll. Mix the biscuit crumbs and melted butter well in a bowl and press evenly onto the springform pan. Chill the mold for about 30 minutes. In the meantime, soak the gelatine in cold water. Wash 250 g strawberries, drain well and clean. Cut the strawberries into cubes. Whip the cream until stiff and chill. Mix the cream cheese, yogurt, sugar, vanilla sugar and lemon zest together. Squeeze out the gelatine, dissolve it and mix it with the lemon juice and 1-2 tablespoons of cream cheese. Then stir into the rest of the cream and fold in the cream. Finally fold in the strawberries. Put the mixture on the cake base and smooth it out. Chill the cake for at least 3-4 hours (but preferably overnight). Wash the remaining strawberries (500 g), drain well and clean. Cut the strawberries into cubes. Gradually mix the icing with 200 ml of cold water in a saucepan. Add the strawberry jelly and bring to the boil briefly while stirring. Mix the cake icing and strawberries and spread on the cake. Chill the cake for another 1-2 hours. Cut the cake into pieces and decorate with mint

2.

6 1/2 hours waiting time