Cornflake cake

Cornflake Cake – A Quick and Easy Delight

Total preparation time: 3 hours (including chilling)
Preparation time: 30 minutes
Baking time: 0 minutes
Number of servings: 8

Here’s a recipe that combines the crunchy texture of cornflakes with the natural sweetness of fruits – a delicious cake that is easy to prepare, perfect for a quick snack or a dessert that will impress friends and family. This cake is an excellent choice for those looking for a healthier option, thanks to its simple ingredients and fresh fruits. Let’s dive into making this masterpiece!

Ingredients:

*For the cornflake base:*
- 150 g cornflakes
- 75 g soft butter (at room temperature)
- 3 tablespoons honey

*For the caramel cream:*
- 150 ml liquid cream
- 2 packets vanilla sugar
- 3 teaspoons decaffeinated coffee
- 1 packet gelatin
- A handful of diced strawberries

*For the fruit cream:*
- A handful of pitted sour cherries
- A handful of strawberries
- 100 ml liquid cream
- 1 packet vanilla sugar
- 1 packet gelatin

*For decoration:*
- Fresh strawberries and sour cherries

Step-by-step instructions:

1. Preparing the base:
Start by crushing the cornflakes. This is an essential step to achieve the perfect texture. Use a rolling pin or a blender to turn the flakes into a finer powder, but don’t overdo it, as you want to keep some crunch. Mix the crushed cornflakes with the soft butter and honey until you get a homogeneous mixture.

2. Forming the base:
Take a springform pan and lightly grease it with butter to prevent sticking. Evenly spread the cornflake mixture on the bottom of the pan, pressing down firmly with a spatula. Decorate the edges of the pan with halved strawberries, which not only give a nice appearance but also a delicious taste.

3. Preparing the caramel cream:
In a bowl, mix the liquid cream with the coffee and powdered sugar until you achieve a firm texture. It is important not to overmix, so you don’t turn the cream into butter. Soak the gelatin in 100 ml of cold water, then melt it in a bain-marie. Add the melted gelatin to the cream mixture, stirring well to integrate. Pour the caramel cream over the cornflake base, then sprinkle diced strawberries on top.

4. Chilling the first layer:
Place the cake in the refrigerator for about 30 minutes to allow the caramel cream to set.

5. Preparing the fruit cream:
While the first cream is cooling, you can prepare the fruit cream. As before, take the sour cherries and strawberries and blend them until you get a fine puree. In another bowl, mix the liquid cream with the vanilla sugar until it becomes firm. Add the fruit puree in a thin stream, stirring constantly. Soak the gelatin again in 100 ml of cold water and melt it in a bain-marie. Add the melted gelatin to the cream and fruit mixture, stirring well.

6. Finishing the cake:
Pour the fruit cream over the caramel cream, smoothing the surface well. Decorate with fresh strawberries and sour cherries. Leave the cake to chill for at least 2 hours to set completely.

7. Serving:
Once the cake has cooled and set, it’s time to slice and serve. Give it an elegant touch with a few fresh mint leaves for decoration. This dessert pairs wonderfully with a scoop of vanilla ice cream or a refreshing drink, such as iced fruit tea.

Nutritional information:
This cake is a lighter option compared to many other desserts, with about 220 calories per serving. Cornflakes are a good source of carbohydrates, while the fruits provide essential vitamins and antioxidants. Additionally, the cream adds a creamy flavor, but it is important to consume it in moderation.

Practical tips:
- Make sure the butter is soft before mixing it with the cornflakes to avoid lumps.
- You can replace strawberries with other seasonal fruits, such as raspberries or peaches, to create interesting variations of this dessert.
- If you want to reduce sugar, you can use natural sweeteners like agave syrup or stevia.

Frequently asked questions:
1. Can I use sugar-free cornflakes?
Yes, sugar-free cornflakes are an excellent choice to keep the dessert healthier.

2. Is it possible to use plant-based cream?
Yes, you can use plant-based cream for a vegan version of this cake.

3. How can I store the cake?
The cake can be stored in the refrigerator for 3-4 days, covered with plastic wrap.

This cornflake cake is not only a quick dessert to prepare, but also a true delight for the senses, bringing a touch of freshness at any time of the day. Make it with love and enjoy every slice! Enjoy your meal!

 Ingredients: 150 g cornflakes, 75 g soft butter, 3 tablespoons honey, caramel cream, 150 ml liquid cream, 2 sachets vanilla sugar, 3 teaspoons decaffeinated coffee, 1 sachet of gelatin, a handful of diced strawberries, fruit cream, a handful of cherries, a handful of strawberries, 100 ml liquid cream, 1 sachet of vanilla sugar, 1 sachet of gelatin, decoration with cherries and strawberries.