Strawberries Cake

Strawberries Cake 

Ingredients:

• For the Crust:

• 1 ½ cups crushed digestive biscuits
• 6 tbsp unsalted butter, melted
• 2 tbsp sugar

• For the Cherry Compote Layer:

• 2 cups fresh cherries, pitted and halved
• ½ cup sugar
• 2 tbsp cornstarch
• ¼ cup water

• For the Cream Cheese Layer:

• 2 cups cream cheese, softened
• ½ cup powdered sugar
• 1 tsp vanilla extract

• For the Strawberry Mousse Layer:

• 1 ½ cups fresh strawberries, pureed
• 1 tbsp gelatin, dissolved in 3 tbsp warm water
• 1 cup whipped cream

• For the Blueberry Mousse Layer:

• 1 ½ cups fresh blueberries, pureed
• 1 tbsp gelatin, dissolved in 3 tbsp warm water
• 1 cup whipped cream

• For the Topping:

• Fresh strawberries, halved
• Fresh blueberries
• Mint leaves

Instructions:

Make the Crust:

Mix crushed biscuits, melted butter, and sugar in a bowl. Press firmly into the bottom of a springform pan. Chill in the refrigerator for 20 minutes.

Cherry Compote Layer:

In a saucepan, combine cherries, sugar, cornstarch, and water. Simmer over medium heat until thickened (about 5–8 minutes). Let cool slightly, then spread over the chilled crust. Refrigerate for 30 minutes.

Cream Cheese Layer:

Beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and fluffy. Spread evenly over the cherry compote. Chill for 1 hour.

Strawberry Mousse Layer:

Mix the strawberry puree with dissolved gelatin. Let sit for 5 minutes, then gently fold in the whipped cream. Spread over the cream cheese layer. Chill for 1 hour.

Blueberry Mousse Layer:

Repeat the same process as with the strawberry mousse using the blueberry puree. Pour and smooth it over the strawberry layer. Chill for at least 2 hours or until fully set.

Garnish and Serve:

Decorate the top with fresh strawberries, blueberries, and mint leaves just before serving.