Autor: Hleb i lale
Prep Time - 65 min.
Preparation
Mash 150 g of strawberries with a fork. Mix the other ingredients for the crust, mix well butter and Plazma so that no pieces of butter remain. Add mashed strawberries, blend and put in a mould for cake. Mix ricotta, Greek yogurt, and sugar, and add the whipped cream hardener.
Line the edges of the mould with transparent foil. Pour the filling onto the crust and put the cake in the refrigerator to cool completely.
While the cake is cooling, prepare the strawberries.
Preheat the oven to 200 ⁰C.
Cut each of the strawberries in half. Put them in a tray dish which you have lined with baking paper. Sprinkle them with sugar, stir and bake for 35-40 minutes. Remove the strawberries from the oven and mix when cooled down to room temperature. Take the cooled cake out of the mould and pour the strawberries on it. Sprinkle with Ground Plazma and lavender flowers.
Crust
filling
Baked strawberries
