Strawberry Batik Cake

| 1 hora


  • 400g Maria Germani Biscuit 
  • 1 cup of sugar 
  •  ½ cup powdered strawberry 
  • 240ml of water
  • 150g butter
  • 1 teaspoon vanilla extract
  • 150g heavy cream
  • 1 teaspoon of strawberry powder
  • 200g noble white chocolate


Preparation Mode

1. In a pan, put the sugar, half a cup of powdered strawberry and little by little the water, always stirring the mixture until it becomes liquid.
2. Add the butter and bring the pan to the oven over medium heat, stir for approximately 8 minutes. Then let it cool for 15 minutes, add the vanilla extract and stir well.
3. In a bowl, take the Maria Germani cookies and break them into four pieces.
4. Pour the mixture over the cookies and stir until all are covered.
5. Line a pan with parchment paper, put the mixture inside, using a spoon press to cover all the spaces until it is flat. Refrigerate for 1 hour.
6. For topping, melt the chocolate, mix with the cream until incorporated and then add the teaspoon of powdered strawberry, stir well.
7. Remove the mixture from the refrigerator, put the cover and take it back to cool for about 4 hours.
8. After the predicted time, remove again from the refrigerator, from the pan, cut into squares and enjoy this delight.


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