One of the easiest granny cakes ever. It’s such a pleasure to make one, when you are not in a mood to switch on the oven. Here is the recipe for a make ahead dessert cake.
Graham crackers – 340 gm
Strawberries – 400 gm
Double cream – 3 cups
Granulated sugar – 1/3 cup
Line the sides of 9 x 3 springform pan. Lay half of the crackers on the bottom of the pan.
Make puree of strawberries in a blender. Using a hand blender, whisk double cream and sugar to soft peaks. Keep 2/3 of the cream aside. Fold the strawberry puree into the remaining 1/3 whipped cream. Put 1 cup of plain whipped cream into a freezer bag or any resealable bag, snip off one corner of the bag. Pipe the cream over the wafers, along the sides of the pan to create a 1-inch dam. Pour the strawberry whipped cream into the centre of the pan and spread the edges to the dam. Arrange the remaining crackers over the cream, then top it with the remaining cream, spread to the edges and smoothen it. Decorate with tutti fruti. Chill this overnight or at least 8 hours.
To serve, remove the sides of the springform pan and liner. Cut it into desired shapes and serve.