- strawberry powder: 2 tsp
- coconut mousse: 15 g
- oat flour or instant oats: 20 g
- erythritol: 20 g
- gelatin sheets or agar agar: 2 piece(s)
- low-fat curd: 200 g
- vanilla whey: 20 g
- lemon peel:
- sweetener of your choosing:
For a baking pan of 10-12 cm in diameter: In order to make the cake's bottom stir together the oats, erythritol and the strawberry powder.
Melt the coconut mousse and stir it together with the remaining dry ingredients until they form a texture that's firm enough to be pressed into the baking pan (otherwise add some more coconut mousse).
Stir the low-fat curd together with a shot of water and the vanilla whey until they form a creamy mass.
Let the gelatin sheets soak in water for 10 minutes and then dissolve them in some water. Afterwards stir in the curd-vanilla mixture.
Garnish according to your taste with grated lemon peel, bourbon vanilla or a sweetener of your choosing (for instance cheesecake flavour drops, agave syrup).
Store the cake in your fridge overnight and enjoy it the next day!