Jelly Cake

Try this delicious cake recipe:

For pregnant and breastfeeding women: Light snack

This cake is prepared cool, contains a lot of calcium due to the dairy products used, but little fat. The whole wheat base provides fiber and B vitamins. An ideal snack! It does not tolerate freezing.

Crumble pumpernickel slices, sprinkle into tart springform pan and drizzle with orange juice. Rinse strawberries, clean, and set half (small, pretty fruit) aside, crush the rest. Stir through cream cheese, yogurt, strawberry puree, and sugar until sugar is dissolved. Sweeten with sweetener if desired.

Soak the gelatine in cold water for 10 minutes, let it melt gently at low temperature, remove from the heat. Add yogurt cream by spoonfuls to gelatin form until cooled. Put the amount in the refrigerator until it begins to gel. Then pour into the cake springform pan on the pumpernickel base, top with the remaining strawberries, refrigerate. After 6 hours, the cake will be firm to the touch. Loosen the edge with a kitchen knife, remove the ring and gently slide the cake onto a plate. If you like it more lush, serve with whipped cream.

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