Strawberries are here again. On stalls the strawberries are every day more beautiful and riper. Strawberries are a valuable source of ascorbic acid, phosphorus and iron. Ripe fruits contain bromelaina, which, among other things, is used to treat digestion problems and sports injuries.

 

It is also the time for strawberries in the kitchen then. At the beginning of the season the strawberries taste better without fixings, so you can sate yourself with their beautiful colour, taste and smell. For me it is the sign of approaching holidays. Then comes the time for different strawberry dishes. Today here's a recipe for a light strawberry cake.

 

Ingredients:

1 kg of strawberries

130g of butter

3 tablespoons of cocoa

100g of rolled oats

6 tablespoons of sugar

4 tablespoons of water

3 teaspoons of gelatin

200g of natural yoghurt

250g of mascarpone

4 tablespoons of caster sugar

200g of longitudinal sponge biscuits

50g of dark chocolate

Put the margarine, sugar, water and cocoa into a pot, and boil to combine the ingredients. Add the rolled oats and mix them in. Cool the mixture down slightly. Cover the bottom of a cake tin with the oat-chocolate mass. Cover the sides of the cake tin with the sponge biscuits, slightly pressing them into the mass. Put the cake tin into the fridge. Melt the gelatine in 100 ml of hot water. Blend thoroughly 2/3s of the strawberries. Add the gelatine to them. Whisk the mascarpone, natural yoghurt and caster sugar to make a fluffy mass. Gradually add the blended strawberries and mix them in slightly. Put the strawberry mass on the chocolate base. Leave it in the fridge to congeal. Slice the rest of the strawberries and put them on the cake. You can decorate the cake with ready-made chocolate elements or sprinkle with grated chocolate.

 

Enjoy your meal!