A recipe from university days that has always been very popular with cake lovers. Whether topped with fresh strawberries or blueberries, this cake on a butter biscuit base tastes wonderfully fresh and summery thanks to its lemon cream topping. A simple fridge cake that doesn't require any baking.
For the base:
95 grams butter, soft
190 gram butter biscuits
For the topping:
300 grams of cream cheese
110 grams fresh cream
85 grams raw cane sugar
1 lemon, medium size, untreated, juice and zest
strawberries
Cake icing, red
1. Crush the shortbread biscuits into crumbs or grind them in a food processor.
2. Cream the butter and mix with the crushed shortbread biscuits.
3. Put the butter and biscuit mixture into a 24-26 cm diameter springform tin lined with baking paper and press down firmly.
4. Place in the fridge for half an hour to allow the butter and biscuit mixture to set.
5. Mix the cream cheese with the fresh cream, sugar and lemon using a whisk and spread this cream onto the biscuit base.
6. Place the cake in the fridge for a further 2 hours to set.
7. Clean and halve the strawberries and arrange them decoratively on the cake. Cover with red icing and place back in the fridge to set.
Tip: To give the red cake glaze a nice flavour, I leave some chopped strawberries sprinkled with sugar to create some juice and only add as much water as necessary, according to the cake glaze instructions.
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