Petit suisse cake recipe

The petit suisse cake is a very easy cake to make, without cooking and that you will be able to prepare in a very short time. In addition, it is a fresh cake and not heavy at all. It is the ideal culmination to serve after a meal or on a birthday, since not only the children of the house will like it, but also the older ones.

If you want to know how to make quick and easy strawberry petit suisse cake, keep reading.

Ingredients to make Petit Suisse cake:

• For the base:
• 100 grams of cookies
• 50 milliliters of unsalted butter
• For the filling:
• 100 milliliters of milk
• 1 envelope of strawberry-flavored gelatin powder (85 g)
• 200 milliliters of whipping cream (1 cup)
• 6 strawberry petit suisse

How to make petit suisse cake:

1. To start with the recipe for the petit suisse cake without oven, first prepare the base. To do this, crush the cookies so that it is a fine powder.
2. And, if you don’t have a food processor, you can do it by putting the cookies in a bag and rolling them over with a kitchen roller. Next, melt the butter in the microwave and mix with the crushed cookies.
3. Grease a removable moldor a pastry ring of about 19 cm in diameter and add the mixture of biscuits with butter, accommodate well in the bottom, squeezing with your hands or with a spoon. Reserve in the fridge.
4. Next, prepare the petit suisse tarte filling with gelatin. To do this, heat half of the milk in the microwave. It doesn’t need to boil.
5. Next, pour the strawberry gelatin envelope into the milk and dissolve well, there should be no lumps.
6. Pour in the rest of the milkto temper and mix well. Reserve while you continue with the elaboration of the petit suisse cake.
7. Put the cream to mount with the petit suisse in a bowl and beat with a stick mixer, just enough so that the mixture is well integrated.
8.  We point out that the petit suisse cake without cream is also exquisite. Make the cake as you like!
9. Add the strawberry gelatin dissolved in the milkand mix, this time you must do it with some manual rods until everything is well integrated.
10. Pour the mixture into the base of the cookiesthat you had reserved in the fridge and level the surface. Let it rest for at least 4 hours, or even better you can leave it overnight in the fridge.
11. Unmold carefully and decorate if you wish with some wafer flowers. Now you can serve the petit suisse cake!