Difficulty : easy

Per serving Energy: 332 kcal, carbohydrates: 23 g, protein: 5 g, fat: 23 g

ingredients

For 20th Servings ground

300g dark chocolate couverture

50g butter

50ml of whipped cream

40g almond kernels (in sticks)

50g meringuescream

1½kg strawberries (small)

4th Sheets of white gelatin

1Organic lemon

1Lemon verbena

400g double cream cheese

400g cream yogurt

150g powdered sugar

400ml of whipped cream

Furthermore

flexible baking frame (30 x 25 cm)

Parchment paper

preparation

1.  For the bottom, chop the couverture and melt over the hot water bath. Stir in butter and cream. Roast the almond sticks in a pan until golden brown and allow to cool. Finely chop the meringue. Add the meringue and almond slivers to the couverture and mix in. Place the baking frame on a suitable plate lined with baking paper. Put the couverture mixture in the frame and smooth it out. Chill for 1 hour.
2.  For the cream, clean the strawberries, cut some fruits in half and place the interfaces next to each other on the baking frame of the pan. Place the remaining strawberries close together on the chocolate base.
3.  Soak the gelatine in cold water. Wash lemon with hot water, rub dry and finely rub 2 teaspoons of peel. Squeeze 3 tablespoons of juice. Pluck 15 verbena leaves and cut into fine strips. Put the cream cheese in a bowl and stir until smooth. Stir in yogurt, lemon zest, verbena strips and powdered sugar. Whip the cream. Heat the lemon juice, squeeze out the gelatine, dissolve in the juice and mix with 4 tablespoons of cream cheese cream. Then stir into the rest of the cream. Fold in the whipped cream. Pour the cream cheese cream over the strawberries, smooth out and cover and chill for at least 4 hours. Remove the cake from the tin with a knife, carefully remove the baking paper. Put the cake on a plate. Garnish with verbena leaves and serve.