What you do need?
80 gr of butter
175 gr coconut biscuit (or mariakoekjes)
500 gr strawberries
500 gr quark
Juice of 1 lemon
12 leaves of gelatin
250 gr whipped cream
150 gr white caster sugar
Materials
Springform 24 cm
Baking paper
Preparation
Line the bottom of a spring form with baking paper. Let the gelatin soak in cold water. Crumble the cookies by hand or put them in a food processor. Melt the butter and scoop through the biscuits. Divide the cookie crumbs over the bottom of the spring form and press with the convex side of a spoon. Put the spring form in the refrigerator for so long.
Clean the strawberries and keep separate for the garnish. Put the rest of the strawberries in a food processor and blend finely, this is also possible with the hand blender. Heat the lemon juice in a pan and add the gelatine and stir until dissolved and then allow to cool slightly.
Spoon the curd in a large bowl and stir in the mashed strawberries and the caster sugar. Pour in the lemon-gelatin mixture and stir. Beat the whipped cream stiff and also spoon it through the strawberry quark. Pour the mixture over the biscuits bottom and leave to stiffen in the refrigerator for at least 2,5 hours (preferably overnight). Garnish the strawberrycake with jam and fresh fruit.. good luck everyone