Do you love Italian panna cotta?
We will show you how you can easily make a cake according to the type of dessert without baking.
The Italians simply know how to conjure up delicious desserts: From tiramisu to gelato bin to panna cotta, Italian desserts are known and loved all over the world. If you've never made panna cotta yourself, that's no problem for this cake recipe. Because we transform the little classic into a grandiose cake. It is a bit reminiscent of cheesecake without baking: a crispy base made of biscuits, a creamy cream filling and a fruity topping made of strawberries. This
panna cotta cake is
simply a hit,
both visually and in terms of taste
. The preparation is not difficult at all. You just have to be patient while the cake cools in the refrigerator. Try it!
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Recipe for panna cotta cake: the ingredients
For the preparation in a springform pan (24 cm) you need:
175 g shortbread biscuits
125 g butter
1 teaspoon agar agar (alternatively 6 sheets of gelatine)
400 ml of milk
600 g whipped cream
1/2 vanilla pod
50 grams of sugar
300 g strawberries
1 tbsp lemon juice
2 tbsp powdered sugar
5 g agar-agar
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Panna cotta cake with strawberry topping: this is how it works
For the bottom
, put the biscuits in a freezer bag and crumble them with the help of a rolling pin.
Melt the butter and mix it with the biscuit crumbs.
Line the springform pan with baking paper.
Spread the cookie crumbs on the bottom and press firmly.
For the cream,
stir the agar-agar with a little milk.
Pour the rest of the milk and 300 g of cream into a saucepan.
Cut the vanilla pod lengthways and scrape out the pulp.
Add the vanilla pulp, the pod, the sugar and the agar-agar to the milk-cream mixture, bring everything to the boil and then simmer for 3 minutes.
Then remove the vanilla pod.
Put the cream in the cold for about an hour, stirring it from time to time.
For the topping,
cut the strawberries into small pieces.
Mix the strawberries in a saucepan with lemon juice and powdered sugar.
Let them simmer for a few minutes, then puree them.
Mix the agar-agar with a teaspoon of cold water and add it to the strawberry puree.
Simmer again for about 2 minutes and let cool down a little.
Beat the rest of the cream until stiff.
Stir the cream from the refrigerator into the whipped cream.
Spread the cream on the biscuit base and smooth it out.
Then spread the strawberry fruit sauce on the panna cotta cake and refrigerate it until serving, but preferably for at least 3 hours.
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The most popular cake classics and cake dreams
The most popular cake classics and cake dreams
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