This cake is easy to make, requires no baking skills, yet it’s heavenly and in this version, there is no added sugar. Ideal if you are on a diet.
I have a three-year-old daughter who is keen on baking and I have to admit, she is really talented. Every Thursday, we sit down with cooking magazines and cookbooks to decide what to bake that weekend. This time, we found a mango slab cake in a Hungarian baking magazine. Non of us is a fan of mango but we love strawberries. I decided to change the recipe, make it as low-carb as possible to fit my IR diet and we used strawberries instead of mangos.
– 300 g sugar-free whole-wheat biscuits, ground
– 150 g butter, melted
– 800 strawberries, chopped
– 150 g xylitol or erythritol
– 500 ml heavy cream, whipped
– 60 g Bourbon vanilla pudding powder
– 40 g gelatine powder
Put 300 g of strawberries, 50 g of sweetener and 100 ml water in a pot. Cook them on medium for 10-15 minutes until the strawberries are cooked through. Remove them from the heat and purée them with a stick blender.
Bloom 20 g of gelatine powder in 100 ml of cold water.
Put the purée back on medium heat and once it comes to a boil, add the gelatine and give it a good stir. Make sure there are no lumps of gelatine in it and bring it to a boil again. Set aside to cool to room temperature.
For the base, mix the ground biscuits and the butter. Pour the mixture into a 20 cm x 30 cm dish (I used a glass one) and press it down. Let it set in the fridge for about 30 minutes.
Put the remaining 500 g strawberries in a pot with 100 g of sweetener and 100 ml of water. Cook them on medium for 10-15 minutes until the strawberries are cooked through. Remove them from the heat and purée them with a stick blender. Mix the pudding powder with 150 ml of water and add the mixture to the strawberries. Bring it to a boil and cook for one more minute. Remove it from the heat and let it cool. Stir occasionally to prevent a skin-like layer from forming on top. Once it as cooled, gently fold in the whipped cream. Bloom the remaining 20 g gelatine powder in 100 ml water, heat it in the microwave and stir into the cream-strawberry pudding mixture. Pour it on the biscuit base and let it set in the fridge for about an hour.
Re-heat the strawberry jelly unit runny and pour it on the strawberry cream. Put it back in the fridge to set.
When it’s ready to be served, cut it with a knife dipped in hot water.