Sugar free, gluten free strawberry cake

Ingredients (crispy layer)

75 g sugar free coconut flakes

50 g macadamia nuts, ground

50 g butter (melted)

10 g dried blueberry

1 teaspoon Bolero Cinnamon

1 teaspoon Bolero Coconut

Ingredients (cream)

200 g full fat cream cheese

120 ml full fat cream beaten to a stiff foam

120 ml sour cream, cream or natural yoghurt

1 tablespoon Bolero Vanilla

1 sachet Bolero Strawberry

20 g strawberry

4 gelatine leaves

30 g stevia

How to prepare

1. Mix together the ingredients of the crispy layer in a blender. If you would like to have a really crispy layer, the best is to roast the blueberries and add them to the mixture ground. If at the end of this process you don’t have a real crispy mixture, add some coconut flakes.
2. Push the dough-substitute crispy mixture to the bottom of glasses or a cake-tin. Make 12 portions out of the mixture.
3. Mix together the ingredients of the cream, except for the gelatine leaves, the stawberry and Bolero Strawberry. Blend them clean-boled and creamy.
4. Sprinkle the gelatine leaves with a little water and pour ¼ cup of boiled water onto them, then mix them until the gelatine becomes soft.
5. Mix the drained gelatine well together with the sweet cheese cream.
6. Make two portions of the cream. Take one of the portions and in equal batches pile the cream on the crispy coconut layers.
7. Roast the strawberries and ground them.
8. Mix the other half of the cream with the ground strawberries and Bolero Strawberry.
9. Pour the strawberry cream onto the top of the cream-cheese layers.
10. Put the desserts in the fridge for 2-3 hours till they get chilled.

Bon appetit!