Panna Cotta Cake with Strawberry: Baked Cake - A Highlight for Every Coffee Table

Updated: 31.05.202105:05

OfMaria Dirshchauer

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Do you like Italian Panna Cotta? We will show you how you can easily make cakes according to the type of dessert without being baked.

Italians simply know how to make delicious sweets: from tiramisu to gelato bin to panna cotta, Italian desserts are known and liked all over the world. If you have never made panna cattha yourself, there is no problem with this cake recipe. Because we transform the little classic into a gorgeous cake. It is reminiscent of uncooked cheesecakes: a crisp base made of biscuits, a creamy cream filling, and a fruit topping made of strawberries. It is both visually and tastefully Panna cotta cake Just one hit. Preparation is not difficult at all. You just have to be patient while the cake cools in the fridge. Try it!

Delicious too: Bake a classic in a different way: Sesame cake from the tray is a success in this way.

Panna cattha cake recipe: Ingredients

For preparing in a springform pan (24 cm), you will need

175 grams Buttercakes
125 grams butter
1 teaspoon of agar agar (optionally 6 sheets of gelatin)
400 ml milk
600 grams Whipped Cream
1/2 vanilla pod
50 grams of sugar
300 grams of strawberries
1 tablespoon lemon juice
2 tablespoons ground sugar
5 grams agar

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Panna Cotta Cake with Strawberry Topping: This is how it works

To land Place the biscuits in a freezer bag and use a rolling pin to crumble them. Melt the butter and mix it with the pieces of biscuits.
Line the springform pan with baking paper. Spread the cookie crumbs on the bottom and press firmly.
For cream Stir the agar-agar with some milk. In a saucepan, add the remaining milk and 300 grams of cream.
Long cut the vanilla pod and scrape the pulp out. Add vanilla pulp, pods, sugar and agar-agar to the milk-cream mixture, boil everything and then simmer for 3 minutes. Then remove the vanilla pod.
Stir the cream periodically and refrigerate for about an hour.
For topping Cut the strawberries into small pieces. In a saucepan, combine the strawberries with lemon juice and ground sugar. Let them boil for a few minutes, then puree them.
Mix agar-agar with a spoonful of cold water and mix it in strawberry puree. Boil again for about 2 minutes and allow to cool slightly.
Beat the rest of the cream until it hardens. Add the cream to the whipped cream from the fridge.
Spread the cream on the base of the biscuit and smooth it. Then spread strawberry fruit sauce on the panna catechu cake and refrigerate until served, but for at least 3 hours.