Butterfly-Shaped
Strawberry Cake

A light and tasty strawberry cake with fresh or frozen strawberries and philadelphia cheese.

Ingredients

• 2 packages strawberry-flavored jello
• 2 cups (500g) strawberries, fresh or frozen
• 1 cup (250g) cornflakes
• 3/4 cup (200g) milk chocolate
• 2 cups (500g) philadelphia cheese
• 1 cup (250g) yogurt
• 3 packages gelatin
• 1/2 cup (125g) sugar
• 1 package vanilla sugar

Directions

Prepare jello according to instructions on the package. Pour into big bowl and put in fridge. Wash and dry strawberries (you can also use raspberries or blackberries).

Fill cornflakes into freezer bag and close. Crumble the cornflakes with a rolling pin.

Melt chocolate and carefully mix with the cornflakes crumbles. Use 2 tablespoons of the mixture to form two 5-inch (15cm) poles which will be used as the butterfly antennas.

Pour the rest of mixture into a greased spring form. Let cool down while preparing the cream.

Mix philadelphia cheese and yogurt with a blender until smooth. Add slowly 6 tablespoons water and the gelatin. Blend one more minute. Keep blending and add sugar, vanilla sugar and one third of the strawberries.

Pour cream into spring form on top of chocolate-cornflakes mixture. Afterwards add liquid (cold) strawberry jello. And sprinkle the remaining strawberries into it. Let rest at least 3 hours.

Now cut the cake into halves and lay the two halves with the round side together to form a butterfly. Put the antennas on top.

Serves 8

Enjoy!

Nutritional Information

per Serving

239 calories
9 g fat
32g carbohydrates
7g protein

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