Cold strawberry and cream cheese cake without oven

Cold strawberry and cream cheese cake without oven

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• 2 mins

This cold strawberry and cream cheese tart without oven is one of those desserts that will drive you crazy!

My advice is to always eat fruit and seasonal foods, so what better than this delicious and fresh dessert for the hot season.

This cake could also be called “strawberry tiramisu”, since it is the same process as the original tiramisu, but instead of coffee, we will soak the sponge cakes with a homemade strawberry coulis.

INGREDIENTS: ( 12 to 14 servings)

• 1 tub 250 g cream cheese or mascarpone cheese
• 1 package of soletilla biscuits
• 500 gr of burs
• 50 ml of cooking cream
• 2 eggs
• 2 tablespoons of powdered sugar.
• 3 tablespoons brown sugar
• Juice of half a lemon
• 30 ml of water
• 50 ml of aged rum or Contreau (optional)
• 1 tablespoon of pure cocoa

STEP-BY-STEP PREPARATION: (click here to see video-recipe)

1. The first thing to do is to make the strawberry coulis or sauce with which we are going to soak the biscuits. In a saucepan put 10 strawberries, washed and without the leaves, with the brown sugar and the juice of half a lemon and water.
2. Bring to a boil and then lower to medium heat, and simmer for approximately 15 to 20 minutes, or until you see that when you press with a wooden spoon, the strawberries are very soft. The time will depend on how ripe the strawberries are. Add the rum (optional) and blend and set aside. If it is too thick, add another little bit of water. It does not have to be like a jam, but more like a liquid, like a creamy sauce.
3. In another bowl, put the egg yolks, which we will separate from the egg whites, which we will set aside. Add the cream cheese or mascaporne, the cream and a spoonful of powdered sugar and beat.
4. In another bowl, beat the two egg whites until stiff with the other tablespoon of powdered sugar. Add it to the bowl with the cream cheese, and with a spatula integrate it by hand and with wrapping movements so that the cream is foamy and airy.
5. Use a round or rectangular cake pan, whichever you prefer. Cover the entire base with the biscuits. Prick them with a fork and pour half of the reserved strawberry coulis.
6. Then pour half of the cheese sauce and spread it well over the entire surface.
7. Then wash another 10 strawberries and remove the stalk and cut them into thin slices that we will place on the cream spread without stacking one with the other.
8. Repeat the operation and make another layer with biscuits, sauce and cream (no more strawberries). .
9. Finally, with a fine sieve, sprinkle the cocoa on top. Store the cake in the refrigerator for at least 3 hours to keep it very cool and give the bixcochos time to soak well and stay juicy.

This cold strawberry and cream cheese tart without oven It is sure to be a dessert with which you will triumph.

I remind you that you can receive my balanced and varied menus, a different one every week, and designed according to WHO recommendations, as well as the step-by-step recipes, which I publish every week on my instagram @cocinayviajes  , where you will also find many other recipes, as well as step-by-step videos on how to make them and a lot of recommendations of trips, restaurants, products, etc.

I encourage you to follow me to learn to eat well or better !

With all my love,

Mireia Alum