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Strawberry Recipes, Issue #33 - Strawberry Daiquiry Cake
April 19, 2007

The Ezine For Every Strawberry Lover!

April, 19th 2007

Issue # 34


As my birthday is approaching fast, I'm indulging in cake and tart recipes.

Even if you don't have birthday in the next time, Mother's day is just around the corner. Pamper your mother with this delicious Strawberry Daiquiri Cake.

Strawberry Daiquiri Cake

This cream cake is supposed to be done with rum, but you can replace the rum with water, if kids will be eating the cake as well.


  • 2 cups (600g) ricotta cheese
  • 3/4 cup (150g) ladyfinger
  • 5 ounces (125g) butter
  • 1 cup (250g) strawberries
  • 4 packages gelatine
  • 1 cup (250g) yoghurt
  • 5 tablespoons (75ml) white rum
  • 5 tablespoons (75ml) passion fruit juice
  • 5 tablespoons (75g) sugar


Pour ladyfingers into a freezer bag, close the bag tightly and crush ladyfingers thoroughly.

Melt butter and mix with the crushed ladyfingers. Spoon mixture into a well-greased spring form.

Put strawberries into blender and mix until purred. (You can also use strawberry pulp, if you don't have fresh strawberries.) Pour one package gelatine into the blender and keep blending for one minute.

Mix ricotta cheese, yoghurt, passion fruit juice and rum with a hand mixer.

Pour the remaining 3 packages of gelatine into mixture and keep mixing one more minute. Afterwards, add sugar, while still mixing.

Now spoon alternately strawberry puree and creme into the spring form.

Let cool for at least three hours before serving. No baking necessary!

Serves 8

Nutritional Information
per piece

1075 kJ / 250 cal 5 g protein 17g fat 16g carbohydrates

Enjoy this little sin!

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Marion Kummerow

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